A leg of lamb can be roasted like this at any time of the year, but is best with spring lamb which in this part of the world appears at Easter time. Spring lamb for the table, coming from lambs born around Christmas, is sweet, mild and subtle, hence the absence of flavourings here other than sea salt and freshly ground pepper. The skin on spring lamb when roasted gets particularly crisp and delicious, so do not be tempted to trim any off before roasting the meat. Strongly flavoured herbs and spices will overpower the delicate flavour of the early or new season lamb so I wait until at bit later in the season before introducing those.
Ingredients
- 1 leg of spring lamb, c 2.7kg
- Sea salt and freshly ground black pepper
- 500ml chicken stock
- 20g butter
- For the Mint Relish
- 4 tblsp mint leaves
- 1 tblsp caster sugar
- 2 tblsp lemon juice or verjuice
- 4 tblsp boiling water
Method
- A leg of spring lamb is an expensive treat so order it from your butcher in advance to ensure it will be properly hung, and ask to have the aitch bone removed. The leg bone is best left in and brings a delicious sweetness to the meat. Calculate the cooking time accurately and rest for at least 15 minutes before carving.
- Flaky Maldon sea salt and a little freshly ground pepper are the only seasonings needed to enhance the flavour of the lamb.
- The mint in the relish should be fresh and bright green and is one of the first of the herbs to remerge after winter in the spring garden. Chop the mint just before you are ready to mix it with the other ingredients as it will and become bitter if left chopped and exposed to the air.
- The chicken stock for the gravy should not be too strong so as not to overpower the flavour of the lamb.
- The addition of a knob butter to the gravy adds a little richness and body and gives it a silky consistency.
- Preheat the oven to 180c/360f /gas 4.
- Place the lamb in a roasting tin and season with sea salt and freshly ground pepper. Place in the oven and roast for 1-1¼ hours for pink, 1¼ hours for medium, 1½ hours for well done. Baste the meat several times during the cooking.
- Remove the lamb from the oven and reduce the oven temperature to 100c/ 200f/gas ¼.
- Replace the lamb in the warm oven on a platter to rest for at least 15 minutes.
- While the lamb is resting make the gravy. Degrease the roasting tray by pouring the liquid lamb fat into a Pyrex jug. Place the jug in the freezer. There will be a little of the meat juices mixed with this fat, and as it sits and chills, the fat will rise to the surface and the dark-coloured juices will be visible at the bottom. The fat can be removed and these juices can be added to the gravy later.
- Place the roasting tin on a low heat and pour in the stock to deglaze the tin. Whisk vigorously to encourage the caramelised meat juices on the bottom of the roasting tin to dissolve into the stock. Add a pinch of salt and pepper and allow to come to a simmer.
- Strain the gravy through a sieve into a small saucepan and bring back to a simmer. Lift the fat off the chilling meat juices and add the meat juices to the tin.
- Taste the gravy now to check the flavour: if it tastes a little light, allow it to continue simmering for a few minutes longer, so that it will reduce and concentrate the flavour. You will have less gravy, but more flavour.
- Taste again and if you are happy with the taste, add in the butter and gently whisk it into the sauce at a simmer. As soon as the butter is incorporated, remove the gravy from the heat for reheating when needed.
- Serve the lamb on a hot platter with the bubbling gravy and pass the mint relish separately.
- For the Mint Relish, dissolve the sugar in the boiling water and add the lemon juice. Chop the mint finely and add. Mix well.
