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1. Using a sharp knife make deep incisions all over 1kg (2.2lb) lean leg of lamb joint. Stuff these incisions with 2 cloves garlic, cut into strips, and 45ml (3tbsp) fresh thyme. Place in a roasting pan and drizzle with 30ml (2tbsp) olive oil. Open roast for calculated time.
2. 30 minutes before end of cooking time add 1kg (2.2lb) potatoes, peeled and par boiled for 10 minutes, to the roasting tin and coat well with lamb juices, roast until end of cooking time or until potatoes are crisp and golden. Remove lamb and potatoes from the oven. Lift the lamb on to a carving dish, cover with foil and allow to rest for 10-15 minutes. Keep potatoes warm.
To make SauceSkim off excess fat from roasting tin, add 1 can approx 50g of anchovies and mash down with wooden spoon or fork. Add 2 oranges, juice and zest, 284ml ( 1/2pt) pot double cream and 15ml (1tbsp) fresh thyme, chopped. Bring to boil stirring until the sauce is thickened and smooth.Eat.Carve the lamb and serve with roast potatoes, the sauce and seasonal vegetables of your choice, eg, boiled and mashed carrot and swede or butter mashed celeriac.
Time to cook:Medium -; 25 minutes per 450g / 1/2 kg (1lb) + 25 minutes
Well done -; 30 minutes per 450g / 1/2 kg (1lb) + 30 minutes
Oven temperature Gas mark 4-5, 180∫C, 350∫F
Take.Lean leg of lamb joint
Tin anchovy fillets