For me, the main event has to be succulent spring lamb. If you’re looking for a cheaper option, you could try a shoulder instead of leg.
- 2.25 kg leg of lamb
- 3 small garlic cloves, sliced
- 2 onions, cut into chunks
- 1 carrot, cut into chunks
- 2 tbsp Dijon mustard
FOR THE CRUST
- 175 g breadcrumbs (a few days old is best)
- small bunch parsley, finely chopped
- small bunch mint, finely chopped
- 5 rosemary sprigs, leaves finely chopped
- 2 fat garlic cloves, crushed
- 3½ tbsp olive oil
FOR THE GRAVY
- 2 tbsp plain flour
- 400 ml red wine
- 1 litre beef stock
- 2 tsp Dijon mustard
- 2 Tbsp butter
- Heat oven to 220C/200C fan. Use a sharp knife to make little slits all over the lamb, then insert a slice of garlic into each hole. Tip the onions and carrot into a large flameproof roasting tin, then place the lamb on top and season. Pour 250ml water into the base of the tin and roast in the oven for 30 mins.
- Meanwhile, make the crust by mixing together all the ingredients and seasoning well. Remove the lamb from the oven and turn the heat down to 190C/170C fan/gas 5. Brush the lamb all over with the mustard, then pack on the crust in a thick layer – don’t worry if any falls in the tin, this will be used in the gravy later (you probably won’t use the entire crust, so set aside what’s left for later). Return the lamb to the oven and cook for a further 1 hr 30 mins. Check the lamb during cooking and add more water to the base of the tin if it dries out.
- Remove the lamb from the tin, cover lightly with foil and leave to rest for 30-40 mins – if covered too tightly, the crust will go soggy. (If you’re making the Brown butter new potatoes, right, turn the oven up to 200C/180C fan).
- To make the gravy, put the roasting tin with the vegetables still in it directly on the heat and whisk in the flour. Cook for 1 min, then add the wine, scraping any flour from the bottom of the tin. Let it bubble for 1 min, then pour in the stock. Bring to the boil, then simmer gently for 10-15 mins until thickened, stirring in a little of the reserved crust for a thicker gravy. Strain the gravy through a sieve into a pan, discarding the vegetables left in the sieve. Add mustard to taste and stir through the butter. Keep warm until ready to serve.
Remember to take the lamb out of the fridge a few hours before cooking so that it comes to room temperature, otherwise it won’t roast evenly.
Nutritional Information: PER SERVING 564 kcals, protein 48g, carbs 25g, fat 27g, sat fat 11g, fibre 3g, sugar 4g, salt 1.5g
This recipe is…
Please note, nutritional information is approximate and based on the uncooked ingredients.
|- Saturated fat||19.3 g|
|Total carbohydrates||21.2 g|
|- Sugars||3.2 g|
|Dietary fibre||2.1 g|