Leg of lamb with herbs and garlic

PUBLISHED: 14:15 15 March 2006 | UPDATED: 14:36 12 May 2010

Ingredients 1 leg of lamb (about 4lb) 1 tbsp fresh thyme leaves 1 tbsp fresh parsley 1 tbsp fresh mint 2 garlic cloves salt and pepper 1 tbsn unsalted butter 2 tbsp olive oil 8 fl oz dry white wine Method Pre-heat the oven to 190 deg C, 375 deg F, Gas Ma

Ingredients 1 leg of lamb (about 4lb) 1 tbsp fresh thyme leaves 1 tbsp fresh parsley 1 tbsp fresh mint 2 garlic cloves salt and pepper 1 tbsn unsalted butter 2 tbsp olive oil 8 fl oz dry white wine Method Pre-heat the oven to 190 deg C, 375 deg F, Gas Mark 5. Chop the herbs and garlic together into small pieces. Season with salt and pepper. Make deep slits in the meat and push in the mixture. Tie up with string. 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 1 1/2 hours, or less if you like the meat pink. When cooked sufficiently, remove the lamb from the oven and keep warm on a hot carving dish. Deglaze juices in the roasting pan with the white wine and reduce slightly. Carve the meat and arrange on hot plates; spoon over the sauce and serve immediately.

If you value what this gives you, please consider supporting our work. Click the link in the yellow box below for details.

Become a supporter

This newspaper has been a central part of community life for many years, through good times and bad. Coronavirus is one of the greatest challenges our community has ever faced, but if we all play our part we will defeat it. We're here to serve as your advocate and trusted source of local information.

In these testing times, your support is more important than ever. Thank you.



Most Read

Most Read

Latest from the Royston Crow