Roast lamb with lemon and herb crust

I can’t quite remember where I saw the idea of lamb with a lemon, thyme and garlic crust but it tastes absolutely delicious. All you need is lemon zest, lemon thyme and garlic, finely chopped and mixed together with some olive oil. I covered the lamb after an hour in the oven to avoid it burning. I love the combination of lamb and lemon, it is very light and fresh and a nice change to the usual lamb in mint.

Here is the recipe for my roast lamb (for two)

Buy half a leg of lamb, wash and dry it. Rub it in a bit of salt, plenty of freshly ground pepper and place in a roasting pan.

Cut into small pieces:

2 leeks
Half of a celeriac
4 carrots
3 cloves of garlic
1 onion
1 tomato
1 parsnip

Brown the lamb in a hot pan from all sides together with the vegetables. Then place the leg in a roasting pan with the veggies around. Put the zest, garlic, herb and olive oil mixture on top of the lamb. Add a pot of fresh lamb stock and a pot of fresh vegetable stock; (add some water to make sure the veggies are more or less covered), some peppercorns, a bay leaf and a twig of rosemary. Place in the oven, gas mark 6.

After about half an hour take out the rosemary (otherwise it is too overpowering). The lamb will take about one and a half hour or longer depending on the weight. When the lamb is ready, take it out and let it rest for good ten minutes. Strain the liquid in a pot and mash all the veggies through the strainer. Reduce the gravy to half and then season.

I like roast potatoes with it and green beans as well as creamed horseradish.


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