Name: Roast leg of lamb with juniper & rosemary
Prep time: 10 min
Cook time: 1 h 50 min
Total time: 2 h 30 min
Yield: 6
Cuisine: British
Ingredients: 3 garlic cloves crushed; 2 rosemary sprigs, leaves picked and chopped; 1 tsp black peppercorns crushed; 3 juniper berries crushed; about 1 tbsp olive oil; 1 whole leg of lamb about 3kg; 250ml white wine

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Roast leg of lamb with juniper & rosemary

Roast leg of lamb with juniper & rosemary

Matt Tebbutt

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Serves 6

Easy

Prep: 10 mins

Cook: 1 hr and 50 mins

Plus resting

A star rating of 4.5 out of 5.14 ratingsRate

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Matt rubs his lamb with a few simple aromatics for a no-fuss Sunday lunch

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Ingredients

Nutrition

Units:

MetricUS

3 garlic cloves

crushed
2 rosemary

sprigs, leaves picked and chopped
1 tsp black peppercorns

crushed
3 juniper berries

crushed
about 1 tbsp olive oil
1 whole leg of lamb

about 3kg
250ml white wine

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Nutrition: per serving

kcal641
fat36g
saturates17g
carbs3g
sugars2g
fibre36g
protein73g
salt0.42g

low

Method

step 1

Heat the oven to 190C/170C fan/gas 5. Mix the garlic, rosemary, peppercorns and juniper together with enough olive oil to make a paste. Remove the lamb from the fridge and vigorously rub with the paste, then set aside for about 1 hr while the lamb comes up to room temp.
step 2

Place the leg into a roasting tin and roast for about 1 hr 45 mins. Remove the lamb and allow to rest on a board wrapped in foil for at least 30 mins. This will give you lamb that is still slightly pink in the middle. If you prefer your meat well done, cook for 2 hrs, then leave to rest as stated.
step 3

Pour off as much fat from the pan as you can, then place the pan on a direct heat, scraping up any bits. Pour in the wine, bring to the boil and reduce a little scraping the pan with a wooden spoon. Strain the juices into a saucepan and season to taste. When the lamb has rested, slice it. Tip any juices into the sauce, then reheat and serve.

Recipe from Good Food magazine, February 2010

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A star rating of 4.5 out of 5.14 ratings

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