Roast lamb with herb, caper and lemon butter sauce

Easter Lamb

Roast lamb with herb caper and lemon butter sauce

Serves 8 Cook

1 hours 30 mins

Prep 15 mins

INGREDIENTS FOR THE LAMB

1 leg of lamb approx.2.5 kg

2 tbsp. Lurpak® Slightly Salted Butter

2 cloves garlic, peeled and finely minced

3 sprigs rosemary, leaves removed and finely chopped

Zest of lemon

Pre-heat the oven to its highest setting. Remove the lamb from the fridge half an hour before cooking. Melt the Lurpak® Slightly Salted Butter and add the garlic, rosemary and lemon zest. Rub over the lamb and season with salt and black pepper. Cook the lamb for 30 minutes on 240°c / 220°c fan / gas mark 7 and then turn the oven down to 160°c / 140°c fan / gas mark 3. Cook for 1hour if you like your lamb pink. If you like it well done, add another 15 minutes. Remove the lamb from the oven and rest for 20 minutes. When your lamb is resting, make the herb, caper and lemon butter sauce. Serve with spring greens and boiled new potatoes rolled in melted Lurpak butter with a few sprigs of mint

FOR THE HERB, CAPER AND LEMON BUTTER SAUCE

200g Lurpak® Slightly Salted, melted

1 large garlic cloves, peeled and crushed

20g fresh mint, finely chopped

20g flat leaf parsley, finely chopped

Zest and juice of one lemon

2 tbsp. capers, roughly chopped

2 anchovies, finely chopped In a small saucepan, melt the Lurpak® Slightly Salted Butter gently over a low heat. Roughly chop the herbs and add to the Lurpak® Slightly Salted Butter with the garlic, lemon zest and juice, capers and anchovies. Season with salt and fresh ground black pepper. Keep warm so the sauce does not solidify and serve with the lamb.