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40 mins
Leg of Spring Lamb Recipe

Leg of Spring Lamb

Rating 4-5 out of 5 - Most cooks definitely will make this recipe again
An Ideal Recipe for Entertaining

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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...

      Preparation Time: 10 Minutes

      Cooking Time: 1 Hour 30 Minutes

Ingredients for Leg of Spring Lamb

If you are not familiar with any ingredients, please check our International Cooking Terms page.
US Imperial Measurements  UK Imperial Measurements  Metric Measurements

Currently displaying quantities in US Imperial Measurements
to serve 6:
3 lb
leg of spring lamb
3 cloves
1 teaspoon
dried thyme
2 tablespoons
olive oil
6 tablespoons
crème fraiche
salt and pepper


How to Cook Leg of Spring Lamb

  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

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.
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Reviews of Leg of Spring Lamb

Rating 5 out of 5 - Many cooks will make this recipe again August 01 2014
No 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.
(5 reviews)
Rating 4 out of 5 - Many cooks will make this recipe again August 19 2013
This 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!
(1 review)

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