Lamb Roast with Garden Herbs

Name: Lamb Roast with Garden Herbs
Ingredients: 600 ml home-made lamb or chicken stock; sprigs of fresh mint and parsley; salt; 1 leg of lamb; salt and freshly ground pepper; 38 g chopped herbs: parsley, thyme, lemon balm, mint tarragon, chives, rosemary and marjoram*; olive oil; 3 large cloves garlic; a little roux; 2 teaspoons freshly chopped herbs as above; a little butter

Preparation info

Difficulty
Medium

Appears in

Darina Allen's Simply Delicious Suppers

By Darina Allen

Published 2001

About

An average weight leg of lamb 2.7–3.2kg will serve 8–10 people. Allow 170g approx. per person. This weight of lamb will have about 620g of bone.

Ingredients

1 leg of lamb

Supper
Main course

Method

First make the herb marinade. 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