Simply Beef and Lamb

Roast Lamb with Fennel and Mustard Butter

Serves: 4 Prep Time: 5 minutes Avg. cooking time for 3lb: 1 hour 50 minutes

A falvourful addition to the sunday roast. Half lamb leg with a mustard, fennel seed and garlic butter

Ingredients

  • 900g-1.3kg/2-3lb lean lamb half leg joint
  • Salt and freshly milled black pepper
  • For the fennel and mustard butter:
  • 50g/2oz softened butter
  • 15-30ml/1-2tbsp wholegrain mustard
  • 45ml/3tbsp fennel seeds, finely crushed
  • 2 garlic cloves, peeled and finely chopped
  • 30ml/2tbsp freshly chopped flat-leaf parsley

Cooking Times

Medium
25 minutes per 450g/1lb plus 25 minutes
Well done
30 minutes per 450g/1lb plus 30 minutes

Cooking Times

Medium
25 minutes per 450g/1lb plus 25 minutes
Well done
30 minutes per 450g/1lb plus 30 minutes

Method

  1. Prepare the fennel and mustard butter; in a small bowl mix all the ingredients together.
  2. Preheat the oven to Gas mark 4-5, 180-190°C, 350-375°F.
  3. Place the joint on a chopping board and make several slits over the surface. Season and spread the butter over the joint and into the slits.
  4. Place on a metal rack in a large non-stick roasting tin and open roast in a preheated oven for the preferred, calculated cooking time, basting with any rich meat juices.
  5. Slice the lamb and serve with a light rice salad.

Method

  1. Prepare the fennel and mustard butter; in a small bowl mix all the ingredients together.
  2. Preheat the oven to Gas mark 4-5, 180-190°C, 350-375°F.
  3. Place the joint on a chopping board and make several slits over the surface. Season and spread the butter over the joint and into the slits.
  4. Place on a metal rack in a large non-stick roasting tin and open roast in a preheated oven for the preferred, calculated cooking time, basting with any rich meat juices.
  5. Slice the lamb and serve with a light rice salad.

Notes

The flavoured butter can be used with lamb steaks too. Wrap any leftover butter in cling film and freeze for up to 2 months.

Notes

The flavoured butter can be used with lamb steaks too. Wrap any leftover butter in cling film and freeze for up to 2 months.