Roast Leg of Lamb with Tarragon and Mint Butter
The tarragon and mint butter compliments the lamb perfectly in this delicious Sunday lunch that the everyone will love.
To Cook Medium: 25 minutes per 450g/1lb plus 25 minutes
To Cook Well Done: 30 minutes per 450g/1lb plus 30 minutes
- 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
- 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.