Perfect Roast Lamb

with herb, caper and lemon butter sauce

1h 30 min 8 servings

For the lamb

1 leg of lamb approx 2.5 kg

2 tbsp Lurpak unsalted

2 cloves garlic, peeled and finely minced

3 sprigs rosemary, leaves removed and finely chopped

zest of lemon

For the herb, caper and lemon butter sauce

200g Lurpak unsalted, melted

1 large garlic cloves, peeled and crushed

20g fresh mint, finely chopped

20g flat leaf parsley, finely chopped

zest and juice of one lemon

2 tbsp capers, roughly chopped

2 anchovies, finely chopped

Preparation

For the lamb

Pre-heat the oven to its highest setting.
Remove the lamb from the fridge half an hour before cooking.
Melt the butter and add the garlic, rosemary and lemon zest. Rub over the lamb and season with salt and black pepper.
Cook the lamb for 30 minutes on 240c and then turn the oven down to 160c.
Cook for 1hour if you like your lamb pink. If you like it well done, add another 15 minutes. Remove the lamb from the oven and rest for 20 minutes. When your lamb is resting, make the herb, caper and lemon butter sauce.

For the herb, caper and lemon butter sauce

In a small saucepan, melt the butter gently over a low heat. Roughly chop the herbs and add to the butter with the garlic, lemon zest and juice, capers and anchovies. Season with salt and fresh ground black pepper. Keep warm so the sauce does not solidify and serve with the lamb

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