LOVE LOCAL
GARLIC & HERB BUTTER ROAST LAMB WITH CIDER GRAVY
Serves 4-6
COOKING TIMES Medium:
25 mins per 450g/1lb + 25 mins Well done:
30 mins per 450g/1lb + 30 mins
1.3kg/3lb lean, whole or carvery lamb leg joint
Salt and freshly milled black pepper
FOR THE HERB BUTTER 2 garlic cloves, peeled and crushed 100g unsalted butter, softened
2 tbsp freshly chopped fl at-leaf parsley 2 tbsp freshly chopped chives 1 tbsp freshly chopped tarragon
FOR THE GRAVY 1 tbsp plain fl our 450ml good, hot lamb stock 150ml sweet cider
1 Preheat the oven to 180–190C/ gas 4–5. 2 To prepare the garlic and herb butter, mix all the ingredients together in a small bowl. Place the joint on a chopping board, score the skin, season and spread generously all over. Wrap any remaining butter in cling fi lm or foil and freeze for up to 2 months.
3 Place the joint on a rack in a roasting tin and open roast for the preferred, calculated cooking time, basting occasionally with any rich meat juices. Cover with foil if the meat is browning too quickly.
4 Remove from the oven, cover and leave to rest on a large plate for 15–20 mins. Meanwhile, make the gravy. Spoon off any excess fat from the roasting tin and discard. Place the roasting tin over a medium heat and sprinkle over the fl our. Stir well with a small whisk or spoon, add a little stock and stir again, scraping the base of the pan to release any rich sediment.
5 Add the remaining stock, cider and any meat juices from the plate. Adjust the seasoning if required and simmer for 8–10 mins, stirring occasionally until reduced to a well-fl avoured gravy. Strain before serving.
6 Serve the lamb with seasonal vegetables and the gravy.
www.simplybeefandlamb.co.uk TOP TIP:
Use any remaining herb butter as a topping on pan-fried or grilled lamb
steaks or chops, or melted over steamed vegetables.
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LAMB | BEEF | POULTRY | PORK | SEAFOOD For delicious & tender lamb this Easter ensure it’s
cooked correctly with a Thermapen! Visit us online for cooking temperatures & recipe ideas
www.thermapen.co.uk
FOODLOVERMAGAZINE.COM | 45
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