This succulent butterflied leg of lamb is slow and evenly roasted at a low temperature to ensure a tender and juicy result.
- 1.5kg butterflied leg of lamb
- Salt & pepper
- A good handful of fresh whole herbs (eg soft-stemmed thyme, sage leaves or mint leaves)
- A generous knob of butter for browning the meat
For the herb crust
- 150ml chopped herbs, mostly parsley with some rosemary, thyme or mint
- 150ml breadcrumbs
- 4 fat cloves of garlic, very finely chopped or crushed
- 100g butter, melted
- salt & pepper
- Heat oven to 120C (110C fan).
- Season the meat all over with salt and pepper. Lay the handful of herbs inside and roll up the meat, securing it with several pieces of string.
- Heat some butter in a heavy-based pot or frying pan and brown the meat all over.
- Place meat in a roasting tin and bake at 120C for about an hour or until an instant read thermometer inserted into the thickest part reads 50C.
- Take the meat out and increase the oven temperature to 240C.
- Make the herb crust by combining all the ingredients, and then spread it over the top of the lamb.
- Roast the lamb at 240C for 5-10 minutes or until the crust has browned nicely.
- Remove the lamb from the oven and let rest for 10-20 minutes before removing the string and slicing.