RECIPE

HERB ENCRUSTED SPRINGTIME LAMB

The Easter table is joyful and fresh with vibrant colours and textures and our Herb Encrusted Springtime Lamb helps create the ideal seasonal centrepiece. To serve fine slices with a flourish, we recommend either the Radford Bright Carving Set or our Signature Carving Fork used with either the Signature Carving Knife 20cm, Signature Carving Knife 23cm, or the Professional Carving Knife 22cm.

This recipe for roast leg of lamb, coated in chopped nuts and herbs is an Easter classic. It makes a suitably delicious centrepiece for a gathering of family and friends, just don’t skimp on the roast potatoes!

Recipe by Catherine Frawley.

SERVES:
5-6 people

PREP TIME:
1 hour 30 minutes

INGREDIENTS:

For the lamb:

- Whole leg of lamb 1.8Kg
- 1-2 tbsp. olive oil
- Sea salt
- Black pepper

For the sauce:

- 500ml of hot stock (Use the stock of your choice. Lamb stock makes a sauce that is stronger in flavour, whilst beef stock will make a darker coloured gravy than chicken or vegetable.)
- 1 tbsp. cornflour (mixed with 2 tbsp. cold water)
- A splash of red wine (if you have it to hand!)

For the crust:

- 1 tbsp. honey
- ½ tbsp. Dijon mustard
- Small bunch fresh thyme, chopped
- Small bunch fresh parsley, chopped
- Small bunch fresh coriander, chopped
- 4 sprigs of fresh rosemary, leaves picked and chopped
- 2-3 sprigs of fresh mint, chopped
- 40g Pistachio kernels, chopped
- 50g Panko breadcrumbs
- 2 garlic cloves, crushed
- 1 tbsp. olive oil

METHOD:

1 - Pre-heat the oven to 180C Fan (200C non).

2 - Score the top of the lamb with a sharp knife in a crisscross pattern. Rub all over with olive oil and season generously with salt and pepper.

3 - Cook for 1 hour 10 mins. Meanwhile prepare the crust. Mix together the honey and mustard in a small bowl and set aside. Add all the other ingredients to a bowl and mix together thoroughly.

4 - Remove the lamb from the oven, pour over and rub in the honey and mustard mixture then pat on the herb crust. Cook for a further 20 minutes. Remove from the oven and allow the lamb to rest on a board for 10 minutes whilst you make the sauce, keep the pan the lamb cooked in.

TO MAKE THE SAUCE:

1 - Add the stock to the lamb pan and stir with a wooden spoon to loosen and incorporate any remnants of the cooked lamb.

2 - Either heat the pan directly over the hob or transfer the contents to a large saucepan.

3 - Add the wine (if using), then pour in the cornflour slurry to thicken and cook through.

4 - Sieve before serving and transfer to the table hot for all to enjoy!