I have had huge withdraw symptoms from my blog this week; it has officially become a part of my life that I struggle to live without (is that sad?)! I worked away this week and therefore spend the evenings working and avoiding the horse meat meals from the hotel. It was also my Birthday, which meant numerous trips out and a drive back to Nottingham to see family and friends. I am now home and prioritising my blog over chilling out and psyching myself up for the week to come, and what better recipe to give you on a Sunday that this great roast lamb. Although saying that, it’s Sunday night now so I guess most roasts have already been slaved over and devoured, so perhaps this could go in the recipe book for another Sunday!?
– 1.2kg leg of lamb
– 50g butter
– Juice of 1 small lemon
– 1 tsp chopped rosemary
– 2 tsp mint sauce
– 1 twsp thyme
– 1 tsp paprika
– Salt and pepper
Mix the herbs and spices into the butter and coat the lamb with it.
Wrap in cling film and chill for 2 hours.
Pre heat the oven to 200’C
Place in a roasting tin and cover with foil. Roast for half an hour and then un-cover and place back in the oven to cook for 45 minutes. If you would rather your lamb not to be pink then cook for an extra half an hour covered.
Remove from the oven and leave to rest for 15 minutes before carving and serving with roast potatoes and seasonal vegetables.