40 mins
Leg of Spring Lamb
Recipe by Graham
Delicious, succulent Leg of Spring Lamb - yummy! The most important thing to remember about cooking a lamb roast is to not over-cook it. Lamb has such wonderful flavour on its own, and is so naturally tender, that it is bound to turn out well, as long as it is still a little pink inside.
There is some debate over which method yields the best results - slow cooking at low heat the entire time, or searing first on high heat and then slow cooking. Personally, I prefer the slower-cook method described in the following recipe...
Left-over Mussels 
Lamb Shanks in Deep Rich Gravy Ingredients for Leg of Spring Lamb
Currently displaying quantities in US Imperial Measurements
How to Cook Leg of Spring Lamb
- 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.
- 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.
- Serve the lamb with Roast Potatoes and Whole Continental Cabbage
GRAHAM'S HOT TIP:
To tell if the lamb is cooked to your liking, insert a skewer into the centre, remove it, then press the flat of the skewer against the meat: as the juice runs out, you will see to what degree the meat is cooked – the pinker the juice, the rarer the meat.
Reviews of Leg of Spring Lamb
 August 01 2014No fail recipe. Comes out right every time. It is moist and delicious. The orange is the secret ingredient, I believe - you don't really know it's there unless you stop and think about it, but it adds a real depth of flavour. I tend to use a boneless leg of lamb. Phenomenal. harriet (5 reviews) |
 August 19 2013This is delicious, but I have to admit that I didn't trust the cooking time. I seared it first and then cooked at 2.6kg leg of lamb for 2 1/2 hrs at 180C. The gravy was to die for! emmaCID (1 review) |
What To Eat Tonight
Chicken breasts are thought by some people as being dry yet, properly prepared and cooked, nothing could be further from the truth.
Soup from a packet? You're kidding! Good soups are easy to make and are a whole lot more healthy and wholesome than any commercial stuff.
Lamb is sometimes thought of as "tough" meat but, properly cooked, it is one of the finest meats for both everyday and when entertaining.
Other Lamb Recipes
This is a great way to cook a roast breast of lamb using a leek and chestnut stuffing to absorb all the flavours and make a glorious roast dinner
Summer Lamb Pitta Pockets are great at barbeque time or just as an easy midweek dinner to eat outdoors. Quick, light and full of flavour - delicious!
This mini roast is a fantastic meal option for 2-3 people that is boneless,easy to carve and ready in under an hour. Ideal for a tasty midweek meal.
