Lamb with garlic

Lamb with garlic

1 h
This slow-cooked leg of lamb is infused with the flavours of spring, making it an ideal choice for Easter lunch. After braising the lamb with spring onions, the remaining steps are straightforward, leaving ample time to prepare the deliciously crunchy cucumber salad. The result is a tender and juicy lamb that pairs perfectly with the salad and potatoes, creating a fantastic meal that is perfect for any occasion, not just Easter.
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Instructions

Step 1
  • Finely chop one third of the spring onions, then roughly chop the rest. Score the leg of lamb.
Step 2
  • Brown the butter in a pan then sear the lamb in the pan for around three minutes, until golden.
Step 3
  • Put the lamb, skin side down, on a meat board. Spread the roughly chopped onions, lemon zest, salt, and pepper over the meat.
Step 4
  • Fold the meat together and tie to keep in place. Put the meat in a roasting bag, seal then pierce.
Step 5
  • Roast in the middle of the oven in a roasting pan for around three hours at 150°C.
Step 6
  • To make the cucumber salad, combine the lemon juice, sugar, and salt in a small pan. Boil on a high heat for around three minutes, allow to cool slightly then transfer to a bowl.
Step 7
  • Cut long, thin cucumber strips using a potato peeler. Discard the inner seeds.
Step 8
  • Toss the strips in the lemon-sugar broth along with peppercorns. Leave to marinate for at least 30 minutes.
Step 9
  • Divide the cheese into smaller pieces and spread over the salad just before serving.
Step 10
  • Pour the stock from the roasting dish into a pot through a sieve. Skim off the fat, then add the finely chopped spring onions, bring to the boil to make a gravy and add salt and pepper to taste.
Step 11
  • Slice the lamb and arrange on a dish. Pour over the gravy then serve with salad and potatoes.
Enjoy!

Questions about lamb with garlic

Roast lamb with wild garlic can make for a delicious meal! Keep reading the most frequently asked questions.

What herbs and spices are good with lamb?
There are several tried and tested herbs that lift lamb up to a new level of tastiness: rosemary, mint, oregano, and thyme are all safe bets. When it comes to spices, the earthy flavours of cumin and oregano both pair wonderfully with the meat.
Why is my lamb tough?
If your lamb is tough, you may have sliced it with the grain. Therefore, make sure to slice across the muscle fibres, instead of with them. Additionally, you can use a meat thermometer to ensure that the internal temperature of the meat is at the sweet spot when serving, which is about 60°C for well-done lamb.
How long should you let lamb rest?
For the best results it’s a good idea to let lamb rest before cutting and serving. Wrapping loosely in foil and resting between 10 and 20 minutes should be enough to let the juices fully absorb into the meat.
Should you wrap lamb leg in foil?
You should definitely wrap your lamb leg in foil when resting, but not too tightly as this will hamper the cooking juices from being reabsorbed and undo the purpose of the resting process.

Ingredients

Leg of lamb
Wild garlic
75 g
Boneless leg of lamb
1
Butter
15 g
Lemon zest unwaxed
1½ tbsp
Sea salt
1½
Freshly ground pepper to taste
Cucumber salad
Freshly squeezed lemon juice
100 ml
Sugar
5 tbsp
Salt
1 pinch
Cucumbers
3
White cheese blocks
100 g
Roughly chopped pink peppercorns
Serve with
Cooked new potatoes
1½ kilo
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A timeless amazing dish

Lamb has been a staple of the classic British Sunday roast since the 15th century and remains the meat of choice for this traditional dish in countries like Australia and New Zealand. However, in this recipe, we skip the mint sauce that is typical of those versions and instead opt for a garlicky flavour. Regardless, a well-roasted lamb with a flavorful gravy is sure to win over even the fussiest of guests. It's definitely worth the effort.

The best side dishes for lamb with garlic

Some classic trimmings to have with roast lamb include roasted root vegetables like carrots or parsnips, rosemary roasted potatoes or mashed potatoes, Yorkshire pudding, and stuffing. However, that doesn’t mean you cannot experiment. You can try combining it with a fresh, zesty salad or turmeric roasted cauliflower to mix up the flavours.

Serving tips to impress your guests

The flavours of this dish stand on their own, and their unpretentious nature invites more simple serving choices. If serving with Yorkshire pudding add the meat and the gravy to the inside of the pudding, with the sides on the outside. Be generous with the gravy too – more is more when it comes to lamb.

Not sure what to do with leftovers?

Almost as satisfying as the roast itself, making a sandwich the next day with a hearty bread of choice, strong mustard, and leftover meat is one of life’s simple pleasures. Alternatively, cut into chunks and toss into a salad or use the meat as the base for a curry of your choice.

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