*This recipe is gluten-free according to industry standards
Follow these easy steps to a successful roast leg of lamb
How to prepare lamb
Removing the lamb from the fridge an hour before roasting allows it to come up to room temperature, meaning more even cooking throughout the joint.
Salting the lamb before cooking does two things: firstly it draws moisture from the surface of the meat, allowing salt to enter and season it (those salty crispy bits on the outside); secondly, the salt affects the protein structure, which softens and tenderises the meat.
How to create juicy lamb – butter
Leg of lamb is a relatively lean cut – adding a thick layer of butter to the outside of the meat helps it to remain moist during cooking, while also being a great method of getting flavour into the meat.
How long to cook lamb
To get the lamb to be cooked perfectly medium, with a juicy pink centre, it needs to be roasted for 15 minutes per 500g.
Which roasting tin to use for lamb
This needs to be slightly shallow so that it holds the butter but doesn’t enclose the joint too much and prevent the hot air from circulating around the meat.
How to create juicy lamb – resting
All meat should be rested after cooking – this helps to redistribute the juices back through the meat fibres. If you carve the joint before allowing it to rest, all the juices will spill out, leaving behind dry, chewy meat.
- leg of lamb 2kg
- vegetable oil 1 tbsp
- sea salt flakes 1 tbsp
- unsalted butter 100g, softened
- garlic 3 cloves, roughly chopped
- rosemary finely chopped to make 1 tbsp
- capers 2 tbsp
- mint a bunch, leaves picked
- olive oil 4 tbsp
- red wine vinegar 1-2tbsp
- Dijon mustard 2 tsp
- caster sugar a pinch
- shallot 1, finely chopped
- Kcals 566
- Fat 40.5g
- Saturates 17.4g
- Carbs 1.1g
- Sugars 0.5g
- Fibre 0.3g
- Protein 49.2g
- Salt 2.6g