IN SEASON Lamb


ROAST LEG OF HERDWICK LAMB WITH MINT SAUCE


SERVES 4-6


1.5-2kg leg of lamb 8 small sprigs fresh rosemary 2 tbsp honey 25g butter, melted 150ml dry cider Salt and ground black pepper


FOR THE MINT SAUCE: A large handful of fresh mint leaves 1 tbsp caster sugar


3-4 tbsp cider or wine vinegar 2 tbsp boiling water


1 Preheat the oven to 200C/Gas 6.


2 Using a sharp knife, make small cuts in the leg of lamb and insert the rosemary.


3 Mix the butter and honey together with some salt and pepper and pour this over the leg of lamb. Put into a roasting tin, pour the cider in and


cover loosely with tin foil.


4 Roast the lamb between 1.25 and 1.5 hours (allowing 20 minutes per 500g and 20 minutes extra).


5 When half-cooked, remove the foil and baste frequently with juices from the roasting tin for the remaining time.


6 Remove the joint from the oven, lift the lamb onto a warmed serving plate, cover loosely with foil and leave to stand for 20-30 minutes.


7 For the mint sauce, fi nely chop the mint leaves and mix with the sugar in a small bowl. Add the boiling water and stir well until the sugar has dissolved. Stir in the vinegar to taste and leave the sauce to stand for half an hour before serving.


Flavours of England: Roasts by Gilli Davies, published by Graff eg Limited Photography by Huw Jones


ROASTED LAMB WITH WALNUT SALSA


SERVES 6


FOR THE LAMB: 2 tbsp Dijon mustard 2 garlic cloves, minced 1 tbsp olive oil


2 tbsp chopped fresh rosemary


900g boneless leg of lamb


FOR THE WALNUT SALSA: 75ml walnut oil


4 tbsp capers, rinsed and chopped 6 anchovy fi llets, minced 10g fresh parsley, chopped


10g fresh mint, chopped


1 tbsp green peppercorns in brine, drained and minced Zest and juice of 1 lemon


125g walnut pieces, coarsely chopped


1 Preheat the oven to 190C/ Gas 5.


2 In a small bowl, stir the Dijon mustard, garlic, olive oil and rosemary to make the marinade.


3 Place the lamb in a roasting tin and rub the marinade over the entire surface of the lamb.


4 Roast the lamb on the centre oven shelf for 1-1.5


hours, or until the internal temperature reaches 52C, at the thickest point, for medium rare. Roast longer for your desired cooking degree.


5 Allow the lamb roast to rest for 30 minutes before slicing.


6 For the walnut salsa, combine the walnut oil, capers, anchovy fi llets, parsley, mint, peppercorns, lemon zest and juice and walnut pieces in a medium sized bowl and spoon over the lamb slices to serve.


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