Dairygold herb crusted leg of lamb
Chef:
Dairygold
Prep:
40 mins
Cook:
120 mins
75g Dairygold butter
1 leg of lamb (5-7lbs, fat trimmed; your butcher can do this)
2 large cloves garlic crushed
1 1/2 tsp salt
1/2 tsp pepper
Juice of 1 lemon
1 handful of fresh parsley
1tbsp spoon of fresh rosemary
1 tsp dried oregano
Pre-heat your oven to 325F/190°C.
Make sure your lamb has rested at room temperature for an hour before prepping.
Simply mix Dairygold with all the other ingredients to form a paste.
Prick the lamb with a sharp knife to allow the Dairygold herb paste to penetrate the meat and then rub the entire top of the lamb with half the Dairygold herb paste in an even layer.
Place in roasting dish and roast for 1 hour, then rotate the tray, spread the remaining half of the Dairygold herb paste on the lamb and return to the oven until cooked to your liking.
Cooking your lamb takes about 30 minutes per pound (lb). If you prefer the lamb cooked rare, deduct 30 minutes from the total cooking time.
When cooked remove from the roasting tray and leave to stand for 15 minutes before carving and serving.
In the mean time you could make a delicious gravy with the pan juice by simply adding a tablespoon of flour to the pan over a low heat. When combined, add 400ml stock and stir until smooth and thickened.
Serves
6
Preparation Time
40 minutes
Cooking Time
120 minutes
Main ingredients
Dairy, Lamb
Level of Difficulty
Medium
