Try this seasonal roast lamb recipe it will make a very tasty dinner or Sunday lunch. Spring lamb available in the shop right now with its subtle refined flavour is the perfect combination with seasonal vegetables.

Ingredients here are to serve four people. Allow 20 minutes for preparation and 50 minutes for cooking.

Ingredients for Roast Lamb

500G Boneless  Lamb Roasting Joint from Morley Butchers
Sunflower Oil
4 Sprigs of fresh thyme
1 Tablespoon of butter
1 Large shallot finely chopped
1 Tablespoon of plain flour
100 ml Of white wine
250 ml Of lamb stock (chicken can be substituted)
Salt and pepper for seasoning

For the seasonal vegetables

600g Selection of green seasonal vegetables. Any combination of green beans, broad beans, asparagus or broccoli will be perfect. A few new season boiled potatoes would also be a good addition.

Cooking Method for Cooking Roast Lamb

First take the joint out of the fridge and allow it to come up to room temperature before you start. Preheat the oven to Gas Mark 6/200°C.

Next stage is to brown the meat. Heat the oil in a large non-stick frying pan. Sear the lamb quickly on all sides, on a high heat. Season the meat well all over then place into a roasting tin. (For extra flavour in your gravy you can place the the meat on top some sliced vegetables such as carrot and onion.) Scatter half of the thyme on top then cover with foil and roast for 40 to 50 minutes. (40 minutes will be medium If you would like your meat a little less pink, cook your joint for 10-15 minutes longer.)

About 10-15 minutes before the end of the cooking time, boil or steam the vegetables until just cooked, and drain.

It is important to cover your roast lamb with foil and rest for at least 15 minutes before carving, in a warm place and covered with foil. This helps the meat to relax making carving carving easier and the meat more tender and juicy.

To make the sauce/gravy. First melt the butter in a small pan add in the shallot and remaining thyme and allow it to brown on a low heat. After 5 minutes, sprinkle with the flour, stir for 1 minute, then pour in the white wine and stock while still stirring to prevent any lumps forming. Allow to simmer for 5 minutes on a low heat. To add to the flavour use the meat juices from the roasting pan. Pour 3 tablespoons of hot water into the tin, stir well with a whisk or spoon to release any meat juices and sediment and pour into the pan. containing the sauce. Remove the sprigs of thyme and leave to simmer for another 2 minutes. Adjust the seasoning to taste.

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