40 mins

Ingredients for Leg of Spring Lamb



Currently displaying quantities in US Imperial Measurements
How to Cook Leg of Spring Lamb
- Peel and crush (mince) the garlic and mix with the thyme. With a sharp knife, make slits in the lamb and stuff with the thyme and garlic paste. Place the lamb in a roasting tin and drizzle over the olive oil, then season with salt and freshly ground black pepper to taste. Roast in a preheated moderately hot oven (Mk 5 - 375ºF - 190ºC) for 30 minutes per lb (per 450g) making sure you baste the joint at least 3 times while it is cooking. When it is cooked as you like it, remove it to a carving board and keep it in a warm place to rest for 15-20 minutes.
- Mash the anchovies and squeeze the juice from the orange. Make a gravy by using the lamb essence that remains in the roasting tin and adding the anchovies, orange juice and crême fraiche. Stir whilst heating, but do not allow to boil.
- Serve the lamb with Roast Potatoes and Whole Continental Cabbage

To tell if the lamb is cooked to your liking, insert a skewer into the centre, remove it, then press the flat of the skewer against the meat: as the juice runs out, you will see to what degree the meat is cooked – the pinker the juice, the rarer the meat.
Reviews of Leg of Spring Lamb
![]() No fail recipe. Comes out right every time. It is moist and delicious. The orange is the secret ingredient, I believe - you don't really know it's there unless you stop and think about it, but it adds a real depth of flavour. I tend to use a boneless leg of lamb. Phenomenal. harriet (5 reviews) |
![]() This is delicious, but I have to admit that I didn't trust the cooking time. I seared it first and then cooked at 2.6kg leg of lamb for 2 1/2 hrs at 180C. The gravy was to die for! emmaCID (1 review) |
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