Roast Lamb with Fennel and Mustard Butter

A flavourful addition to the Sunday roast. Half lamb leg with a mustard, fennel seed and garlic butter

Prep Time: 5 mins

Cook Time: 1 hour 30 minutes

Serves: 4 people

To Cook Medium: 25 minutes per 450g plus 25 minutes

To Cook Well Done: 30 minutes per 450g plus 30 minutes

Average Cooking Time for 3lb: 0 Minutes

Ingredients

  • 900g-1.3kg lean lamb half leg joint

  • For the fennel and mustard butter:

  • 50g softened butter
  • 1-2 tablespoons wholegrain mustard
  • 3 tablespoons fennel seeds, finely crushed
  • 2 garlic cloves, peeled and finely chopped
  • 2 tablespoons freshly chopped flat-leaf parsley

Method

  1. Prepare the fennel and mustard butter; in a small bowl mix all the ingredients together.
  2. Preheat the oven to 180-190°C, 160-170°C Fan, Gas Mark 4-5.
  3. Place the joint on a chopping board and make several slits over the surface. Season and spread the butter over the joint and into the slits.
  4. Place on a metal rack in a large non-stick roasting tin and open roast in a preheated oven for the preferred, calculated cooking time, basting with any rich meat juices.
  5. Slice the lamb and serve with a light rice salad.

Tips:

The flavoured butter can be used with lamb steaks too. Wrap any leftover butter in cling film and freeze for up to 2 months.