Roast Leg of Lamb with Tarragon and Mint Butter
Serves: 6 Prep Time: 15 minutes Cook Time: 2 hours
The tarragon and mint butter compliments the lamb perfectly in this delicious Sunday lunch that the everyone will love.
Ingredients
- 1.3kg/3lb lean whole or carvery lamb leg joint
- Salt and freshly milled black pepper
- For the Tarragon and Mint Butter:
- 75g/3oz unsalted butter, softened
- 45ml/3tbsp freshly chopped tarragon
- 45ml/3tbsp freshly chopped mint
- 30ml/2tbsp freshly grated orange zest
- 20ml/4tsp white wine vinegar
- For the Tangy Gravy:
- 25g/1oz plain flour
- 600ml/1pint good, hot lamb stock
- 75ml/2½floz fresh orange juice
- Freshly chopped mint and tarragon, to garnish
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
- Preheat the oven to Gas mark 4-5, 180-190°C, 350-375°F.
- In a small bowl mix together the tarragon and mint butter ingredients.
- Place the joint on a chopping board and make several slits over the surface with a sharp knife. Season on both sides and spread the herb butter over both sides of the joint and into the slits.
- Transfer the joint to a metal rack in a large non-stick roasting tin and open roast for the preferred, calculated cooking time, basting occasionally with any meat juices. Cover with foil if browning too quickly.
- Remove the joint from the oven, cover loosely with foil and leave to rest for 15-20 minutes. Meanwhile, make the tangy gravy; spoon off any excess fat from the roasting tin and discard. Place the tin over a medium heat and sprinkle over the flour. Stir well with a small whisk or spoon, add a little stock and stir again, scraping the base of the pan to release any rich lamb sediment.
- Add the remaining stock, orange juice and any meat juices from the lamb plate. Adjust the seasoning if required and simmer for 8-10 minutes, stirring occasionally. Add the herbs and strain before serving.
- Serve the lamb with seasonal vegetables and the gravy.
Method
- Preheat the oven to Gas mark 4-5, 180-190°C, 350-375°F.
- In a small bowl mix together the tarragon and mint butter ingredients.
- Place the joint on a chopping board and make several slits over the surface with a sharp knife. Season on both sides and spread the herb butter over both sides of the joint and into the slits.
- Transfer the joint to a metal rack in a large non-stick roasting tin and open roast for the preferred, calculated cooking time, basting occasionally with any meat juices. Cover with foil if browning too quickly.
- Remove the joint from the oven, cover loosely with foil and leave to rest for 15-20 minutes. Meanwhile, make the tangy gravy; spoon off any excess fat from the roasting tin and discard. Place the tin over a medium heat and sprinkle over the flour. Stir well with a small whisk or spoon, add a little stock and stir again, scraping the base of the pan to release any rich lamb sediment.
- Add the remaining stock, orange juice and any meat juices from the lamb plate. Adjust the seasoning if required and simmer for 8-10 minutes, stirring occasionally. Add the herbs and strain before serving.
- Serve the lamb with seasonal vegetables and the gravy.
