A classic centrepiece to enjoy over the long Easter weekend. This simple recipe from DukesHill infuses the lamb with a lemon mint puree and is served with sweet, caramelised roasted fennel. The cooking juices combined with the bed of onions make a delicious sauce.
Ingredients
2kg DukesHill whole bone-in leg of lamb
2 onions, peeled, quartered and sliced
1 lemon, grated zest
20g fresh mint leaves
2 tbsp olive or rapeseed oil
2 fennel bulbs, each cut into 6 wedges
2 tbsp plain flour
2 tbsp Worcestershire sauce
75ml vegetable stock
Method
1. Remove the leg of lamb from the fridge an hour before cooking to allow it to come up to room temperature.
2. Place the sliced onions in the base of the roasting tin and season. Lay the lamb on top. Slice a diamond pattern on the top of the leg of lamb, making deep slits to take the puree.
3. To make the puree, place the lemon zest, mint leaves, oil, garlic and seasoning into a small food processor and whizz together. Stuff into the incisions made in the lamb. Any extra can be smeared over the sides of the meat and onto the bed of onions. Place the fennel wedges around the lamb.
4. Roast for 1 hour or 15 minutes longer if you prefer lamb well-done. Use a meat thermometer to check the core internal temperature – 55 – 60c will be medium, 70 for well done.
5. Remove the lamb and fennel from the roasting tin and place on a warm serving dish. Cover with foil and allow to rest in a warm place for 15-20 minutes.
6. Add the flour to the cooked onions, stir well and heat until the flour is browned. Add the Worcestershire sauce and vegetable stock. Bring to a boil and simmer for a couple of minutes until thickened, check for seasoning and serve in a sauce boat or warm jug. The sauce should be liquidised if preferred.
7. Serve the lamb with the fennel wedges, sauce and seasonal vegetables.
