INGREDIENTS FOR THE LAMB
1 leg of lamb approx.2.5 kg
2 tbsp. Lurpak® Slightly Salted Butter
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® Slightly Salted, 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
Pre-heat the oven to its highest setting.
Remove the lamb from the fridge half an hour before cooking.
Melt the Lurpak® Slightly Salted 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 240°c / 220°c fan / gas mark 7 and then turn the oven down to 160°c / 140°c fan / gas mark 3.
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.
Serve with spring greens and boiled new potatoes rolled in melted Lurpak butter with a few sprigs of mint
BUTTER SAUCE
In a small saucepan, melt the Lurpak® Slightly Salted Butter gently over a low heat.
Roughly chop the herbs and add to the Lurpak® Slightly Salted 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.
