Fresh lemon flavours and herby depth from the rosemary make this a lighter and refreshing roast. This roast leg of lamb also comes with a tasty lemon and white wine gravy.

Lamb from Morley Butchers will always be the best available

To bring you the best at all times of year we use a specialist supplier in London’s Smithfield Market. Lamb quality from different farms and producers varies around the UK throughout the year depending on regional and local conditions that effect the grass on which the animals feed.

Whatever the time of year our supplier picks the best grass fed animals for us, so you can be confident that Lamb from Morley Butchers will always be the best available.

Lamb legs are usually available in different sizes or as half legs just ask in the shop to get the right size for your meal.

Ingredients For Roast Leg Of  Lamb

1 Leg of lamb from Morley Butchers
3 large sprigs fresh rosemary leaves
Grated zest of 2 lemons
Juice of 2 lemons
Salt and freshly milled black pepper
15ml/1tbsp olive oil

For the Lemon and White Wine Gravy:
25g/1oz plain flour
150ml/¼pint dry white wine
450ml/¾pint good, hot lamb stock

Cooking Method For Roast Leg Of Lamb

First preheat your oven to Gas mark 4-5, 180-190°C, 350-375°F.

In a small bowl mix together the rosemary and lemon zest rub together to release the flavours and oils. Place the lamd joint on a chopping board and make several slits evenly over the surface with a sharp knife. Season well on both sides with the salt and pepper and then push the rosemary mixture into the slits.

Transfer the joint to a metal rack in a large non-stick roasting tin, spoon over the lemon juice. Drizzle with olive oil and open roast for the preferred, calculated cooking time, basting occasionally with any meat juices. Cover with foil if browning too quickly. For medium allow 20 minutes per 450g/1lb plus 25 minutes. Thicker joints will take longer or thinner ones quicker so check during cooking.

Remove the joint from the oven, loosely cover with foil and leave to rest for 15-20 minutes.

To make the gravy use the cooking juices in the roasting pan . First spoon off any excess fat from the roasting tin and discard. Then place the tin over a medium heat and sprinkle over the flour. Stir well with a small whisk or spoon now add a little wine and stir again. Keep scraping the base of the pan to release any of rich lamb sediment. Add the remaining wine, stock and any meat juices from the resting lamb. Adjust the seasoning if required and simmer for 8-10 minutes, stirring occasionally. Strain before serving.

Serve the lamb with roast potatoes, seasonal vegetables and the gravy.

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