Roast Herb Crust Leg of Lamb

I absolutely love anything to do with lamb , the taste is just divine and even with no seasoning at all it just has a wonderful flavour. I always used to make roast leg of lamb the same way, that was to cover it with garlic and rosemary then cook. Recently, I thought be brave, lets experiment with this dish and what a great experiment it turned out to be. The herbs in this dish not only bring out the lamb flavours even more, but it just gives the gravy that added oomph. When thinking about which herbs will work best and compliment the lamb, I wanted to try something that you would not usually associate with this meat. I went with parsley and coriander which are both strong flavours, however they do not overpower this dish.

I like to cook this dish on a slow heat for 3 and a half hours, this just ensures a very soft and succulent piece of meat that melts in the mouth.

To go with this dish, I have kept it simple, just some sautéed potatoes and steamed broccoli. Making the lamb the king of the table !!

 

Here goes

What you need to serve 4 - 6

For the lamb

·         1 whole leg of lamb

·         Parsley 20g ( this is a fresh bunch available in good supermarkets)

·         Coriander 20g ( this is a fresh bunch available in good supermarkets)

·         2 tbsp rosemary ( this is in a dry herb form )

·         4 cloves fresh garlic

·         1 lemon

·         1 tbsp olive oil

·         Salt and pepper to season ( according to taste )

·         200ml cold water

 

 

How to put together

Wash the lamb and leave to drip. Once dry, get yourself a large roasting tray enough to fit the lamb. Add the lamb, and using a knife (be careful) cut small incisions all over the lamb. Chop the garlic into small slices and put in to each of the small incisions. In a food processor add the oil, coriander, parsley, then add the rosemary lemon, salt and pepper. Process to a smooth paste consistency.  Coat the lamb with a thick layer.

Add the water to ensure the lamb stays moist, and this will also leave you with some liquid for the gravy.

Heat the oven, cover the tray and cook for 3 and half hours on slow heat on gas mark 3 or 160C. Every one eats lamb differently, some like it pinker, or more well done than others that is personal taste. Cook it less or more as required.

Ensure to baste the meat every half hour where possible, turning the leg at the same time. This just keeps the meat very juicy and moist.

At the bottom of the tray you should be left with some juices, you can add this to a pan with some more water and extra gravy granules. Bring this to the boil to make the most divine gravy. If the gravy is too thin add 1tsp of cornflour, this will help thicken the texture.

If you would like to serve this dish with my sautéed potatoes recipe this is how

What you need to serve 4 - 6

·         5 large white potatoes

·         1 large onion

·         3 cloves fresh garlic

·         2 tbsp olive oil

·         1 tbsp rosemary ( this is in a dry herb form )

·         Salt and pepper to season ( according to taste )

 

Wash and peel the potatoes. Cut in to small chunks. Bring a large pan of water to the boil, and then cook the potatoes for 3 minutes then leave to drain.

Chop the garlic and onion into small pieces. In a frying pan, add the oil then add both the chopped garlic and onions. Fry until they start to golden. Add the potatoes, rosemary, salt and pepper, and fry until potatoes are brown all over. This is usually between 5 and 7 minutes on medium heat. Serve on the side of the lamb and a vegetable of your choice.
 

 

Just wow !!