Leg of Spring Lamb

Leg of Spring Lamb

Serves: to serve 6

Prep Time: 10 Minutes

Cook Time: 1 Hour 30 Minutes

Ready In: 1 hr 40 mins

3 lb - leg of spring lamb

3 cloves - garlic

1 teaspoon - dried thyme

2 tablespoons - olive oil

1 - orange

6 tablespoons - crème fraiche

  - salt and pepper

  1. Peel and crush (mince) the garlic and mix with the thyme. With a sharp knife, make slits in the lamb and stuff with the thyme and garlic paste. Place the lamb in a roasting tin and drizzle over the olive oil, then season with salt and freshly ground black pepper to taste. Roast in a preheated moderately hot oven (Mk 5 - 375ºF - 190ºC) for 30 minutes per lb (per 450g) making sure you baste the joint at least 3 times while it is cooking. When it is cooked as you like it, remove it to a carving board and keep it in a warm place to rest for 15-20 minutes.
  2. Mash the anchovies and squeeze the juice from the orange. Make a gravy by using the lamb essence that remains in the roasting tin and adding the anchovies, orange juice and crême fraiche. Stir whilst heating, but do not allow to boil.
  3. Serve the lamb with Roast Potatoes and Whole Continental Cabbage