Roast Leg of Lamb

1h 55 min 6-8 servings
  • 4 large garlic cloves, roughly chopped
  • 1 small bunch rosemary, finely chopped
  • 10-15 anchovies
  • Salt and black pepper
  • 80g softened slightly salted Lurpak butter
  • Leg of lamb
  • 50g cold slightly salted Lurpak butter
  • 150ml white wine
  • 500g mixed radishes, the large ones halves and smaller kept whole
  • 300g fresh peas
  • 1 small bunch mint, roughly chopped
Roast Leg of Lamb

Preparation

  1. Remove the leg of lamb from your fridge at least 30 minutes before cooking, to bring up to room temperature.
  2. Preheat your oven to 220℃/ 200℃ fan/ gas mark 7
  3. In a pestle and mortar crush the garlic, rosemary and anchovies together with the salt and pepper. Once you have a chunky paste mix this into the softened Lurpak®.
  4. Spread the leg of lamb generously with the softened butter mix and place in a roasting dish. Roast in the oven for 15 minutes, then lower the temperature to 180℃/160℃ fan/gas mark 4 and roast for 1 hour more, basting from time to time with the juices.
  5. Meanwhile, in a hot frying pan add the cold Lurpak® so it sizzles slightly and then add the white wine, the radishes and peas just to warm through and emulsify.
  6. 15 minutes before the lambs cooking time is complete, remove from the oven, pour over the radish and pea mixture and then return to the oven for the final 15 minutes.
  7. Once cooked remove from the oven, cover in foil and leave to rest for 20 minutes.
  8. When you are ready to serve, remove the foil and scatter over the freshly chopped mint

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