Higginsons of Grange
Lemon & Herb stuffed Leg of Lamb
A 1.8kg / 4lb Leg of Lamb
A large bunch of de-stalked fresh parsley, thyme & rosemary
4 chopped cloves of garlic plus 6 whole ones
The zest of a lemon
Good quality olive oil
Salt and pepper
Prepare your lamb the day before cooking by grinding all the herbs, chopped garlic cloves and lemon zest into a paste, adding 6 tablespoons of olive oil in gradually to slacken the paste.
Make shallow incisions all over the lamb, then rub in the paste and season the joint.
Push the remaining garlic cloves into the incisions and refrigerate (overnight ideally), until 2 hours before cooking.
Preheat the oven to 220°c /gas mark 7. Place the lamb into a roasting tray and cook for 15 mins, then reduce the oven to 180°c/ gas mark 4 and roast for a further 45 mins.
The lamb will be pink, so cook for longer according to your preference.
Take the lamb out of the oven and rest for 15 mins, loosely covered.
Serve with some buttered spring greens
(Photo credit: Simply Beef & Lamb)