Leg of lamb with thyme and mint
Ingredients 1 leg of lamb, around 1.5 kg 2 tbsp fresh thyme leaves 2 tbsp fresh mint, chopped 50g (2oz) pancetta (or thinly-sliced unsmoked streaky bacon) salt and pepper 1 tbsp unsalted butter 2 tbsp olive oil 8 fl oz (200ml) dry white wine M
1 leg of lamb, around 1.5 kg
2 tbsp fresh thyme leaves
2 tbsp fresh mint, chopped
50g (2oz) pancetta (or thinly-sliced unsmoked streaky bacon)
salt and pepper
- 1 Motorist charged with careless driving after motorcyclist injured in crash
- 2 E-fit image of indecent exposure suspect released by police
- 3 Concerns raised as Royston patients travel for booster jabs
- 4 Former army major sentenced after pillion rider dies in motorcycle crash
- 5 'It was great to see the whole town get in the spirit of Christmas'
- 6 Metal detectorist, 13, explains how she discovered Bronze Age hoards near Royston
- 7 Waitrose and Halfords recall items over health and safety concerns
- 8 Disruption to train lines between Royston and Cambridge
- 9 Warning issued over fake Omicron variant test scam
- 10 Room at the inn for 1,000-mile charity trekker
1 tbsp unsalted butter
2 tbsp olive oil
8 fl oz (200ml) dry white wine
PRE-heat the oven to 180 deg C, 350 deg F, Gas Mark 4.
Chop the pancetta and herbs into small pieces.
Season with salt and pepper.
Make deep slits in the meat and push in the mixture; tie up with string if necessary.
In a roasting pan heat the butter and oil.
Add the lamb and transfer to the oven.
Roast until the outside is crisp and golden, about one-and-a-half-hours.
When cooked sufficiently, remove the lamb from the pan and keep warm.
Deglaze juices with the white wine and reduce slightly.
Carve the meat and arrange on hot plates; spoon over the sauce and serve immediately.