Roast leg of lamb with caper and lemon butter crust recipe

Celebrate new season lamb with this irresistible and fragrant roast recipe. 

Tip: if you prefer, you can swap the aromatics in the butter crust. Try sage or thyme instead of rosemary; anchovies instead of capers; or fennel seeds instead of juniper berries.

Ingredients

Details

  • Cuisine: British
  • Recipe Type: Lamb
  • Difficulty: Easy
  • Preparation Time: 20 mins
  • Cooking Time: 130 mins
  • Serves: 8

Step-by-step

  1. Preheat the oven to 220°C/200°C fan/425°F/gas mark 7.
  2. Season and toss the potatoes, celeriac and onion over the base of a large roasting tin. Pour over 100ml (3.4fl oz) water.
  3. Use a pestle and mortar to crush the garlic, rosemary, juniper and capers to a rough paste. Stir in the butter, lemon zest and plenty of black pepper.
  4. Pierce the lamb all over with a sharp knife and rub with the butter mixture. Sit the lamb on top of the potatoes, season with sea salt and roast for 20 minutes.
  5. Reduce the heat to 180°C/160°C fan/350°F/gas mark 4.
  6. Cook for 1 hour 20 minutes, rotating the lamb halfway.
  7. When ready, lift the lamb off the potatoes and rest on a board loosely covered with foil.
  8. Increase the heat to 200°C/180°C fan/400°F/gas mark 6.
  9. Baste the potatoes with any juices and return to the oven for 30 minutes while the lamb rests.
  10.  Before serving, pour off and discard any excess fat from the potatoes. Serve with the sliced lamb, gravy and steamed greens, if you like.

This recipe is courtesy of Waitrose & Partners.

You might also like:

Roast lamb with salsa verde

Roast leg of lamb with pecorino and garlic

Stuffed shoulder of lamb with cockles

Comments


View Comments

Share the love