Lamb in herb crust

    (1)
    3 hours 45 min

    It started of as an experiment, but it turned out to be a delicious fool-proof recipe. Perfect with roast potatoes or mash and cauliflower cheese. We didn’t bother with gravy as the meat was moist and full of flavour. Don’t forget to wash it down with a full-bodied red wine.


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    Ingredients
    Serves: 6 

    • 1 leg of lamb (about 2 kg), at room temperature
    • red wine for the marinade (optional)
    • 1 bunch rosemary, needles only
    • 1 bunch mint leaves
    • 1 bunch parsley
    • 5 to 6 garlic cloves
    • butter, at room temperature

    Method
    Prep:15min  ›  Cook:2hr  ›  Extra time:1hr30min marinating  ›  Ready in:3hr45min 

    1. Trim as much fat as possible from the meat before marinating it. This fat-trimming process might be a little fiddly and tedious, but the result is worth it. The meat will be easier to digest and the taste more delicate. Marinate the trimmed lamb in red wine for 90 minutes (optional).
    2. Chop rosemary needles, mint leaves, parsley and 2 of the garlic cloves very finely and place in a bowl.
    3. Pre-heat the oven to 190 C / 170 C fan / Gas 5.
    4. Add some chunks of butter to the bowl with the herbs and mix it all by hand to create a paste. Ensure you make more than enough paste to cover the top side of the leg of lamb.
    5. Remove the lamb from the marinade and place it on a baking tray lined with baking paper (it makes the washing up easier).
    6. Peel the remaining garlic cloves. Make some small cuts in the lamb, deep enough to push the cloves in.
    7. Take half of the mixture/paste and rub it gently onto the lamb.
    8. Roast in the pre-heated oven for 1 hour.
    9. Take the lamb out of the oven and rub the remaining paste onto it. Put it back in the oven. It is important to calculate how long the leg of lamb should cook for. It should take 30 minutes for every 500 g. For example, my lamb was 1,900 g so it took almost 2 hours in total (including the first hour before the second rub) for the meat to be pink. Adjust the times if you like your lamb well done or rare. I cooked mine for 2 hours 15 minutes as we like it well-done (but not dry)
    10. Let it rest for 10 minutes before carving.

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