A leg of lamb makes a tasty meal to eat with friends or family.  This recipe is rich on flavour and just right for a Sunday lunch.

Spring Lamb

Spring Lambs are those born in late winter or early spring and sold early in the year. Those in our shop in the spring months are when its at its best – very succulent and with a subtle flavour that comes from their diet of fresh grass.

Ingredients For Leg Of Lamb

1kg/2.2lb lean leg of lamb from Morley Butchers
2 garlic cloves, peeled and cut into strips
60ml/4tbsp fresh thyme leaves, chopped
30ml/2tbsp olive oil
50g salted anchovy fillets
Double cream

Leg Of Lamb Cooking Method

Remove your meat from the fridge and allow it to come up to room temperature. Preheat your oven to 180-190°C, Gas mark 4-5,  350-375°F.

Place the leg of lamb on a chopping board and using a sharp knife make deep incisions at even spacing all over the surface and stuff with the garlic slices and sprigs of the thyme.

Transfer to a roasting tin and drizzle with olive oil. Season well with salt and pepper.

Place your joint uncovered into the oven. To cook medium allow 25 minutes per 450g/1lb plus 25 minutes.

At the end of the cooking time remove from the oven and transfer the lamb to a carving dish, cover with foil and allow to rest for 20 minutes. This allows the meat to relax and re-absorb the juices.

To make the sauce

Skim off excess fat from roasting tin, add the anchovies and mash down with wooden spoon or fork. Add oranges zest and juice, cream and the remaining thyme. Bring to boil stirring until the sauce is thickened and smooth.

Carve the lamb and serve with some roast potatoes, the sauce and seasonal vegetables of your choice.

This recipe comes from the Simply Beef and Lamb website – give them a visit for some more meaty recipes