Lamb Roast with Garden Herbs

Name: Lamb Roast with Garden Herbs
Yield: An average weight leg of lamb 3.345–3.4kg 7½-8lbs will serve 8–10 people. Allow 170g/6ozs approx. per person.
Cuisine: Ireland
Ingredients: 38 g/1¼ ozs/1 cup chopped herbs: parsley, thyme, lemon balm, mint, tarragon, chives, rosemary and marjoram*; 1 leg of lamb; 570 ml/1 pint/2½ cups lamb or chicken stock; salt and freshly-ground pepper; 112–224 ml/4–8 fl ozs/½-1 cup olive oil; 3 large cloves of garlic; a little roux; 2 teasp. freshly-chopped herbs as above; sprigs of fresh mint and parsley

Preparation info

An average weight leg of lamb 3.345–3.4 kg 7½-8 lbs will serve
8–10
people. Allow 170g/6ozs approx. per person.

Difficulty
Medium

Appears in

Simply Delicious

By Darina Allen

Published 1989

About

Ingredients

1 leg of lamb

Europe
Ireland
Main course

Method

First make the herb relish. Peel the garlic cloves and make them into a paste. Put them with the olive oil, salt and fresh herbs into a food processor and whizz them round for about 1 minute or until it becomes a soft green paste, otherwise just mix in a bowl.

If possible remove the aitch bone from the top of the leg of lamb so that it will be easier to carve later, then trim the end of