Garlic & herb butter roast lamb with cider gravy

A classic sunday roast, which the whole family will love.

• Preparation: 10 mins
• Cooking: 100 mins
• Serves: 4

What you need:

• 1 x 1.3kg/3lb lean whole or carvery lamb leg joint
• Salt and freshly milled black pepper

For the herb butter:

• 2 garlic cloves, peeled and finely chopped or crushed or 5-10ml/1-2tsp garlic puree
• 100g/4oz unsalted butter, softened
• 30ml/2tbsp freshly chopped flat-leaf parsley
• 30ml/2tbsp freshly chopped chives
• 15ml/1tbsp freshly chopped tarragon

For the gravy:

• 15ml/1tbsp plain flour
• 450ml/1/2pint good, hot lamb stock
• 150ml/1/2pint sweet cider

What you do:

1. Preheat the oven to Gas mark 4-5, 180-190°C, 350-375°F.
2. To prepare the garlic and herb butter; in a small bowl mix all the ingredients together. Place the joint on a chopping board, score the skin, season and spread generously all over. Wrap any remaining butter in cling film or foil and freeze for up to 2 months.
3. Place the joint on a rack in a roasting tin and open roast for the preferred, calculated cooking time, basting occasionally with any rich meat juices. Cover with foil if browning too quickly.
4. Remove from the oven; cover and leave to rest on a large plate for 15-20 minutes. Meanwhile, make the gravy; spoon off any excess fat from the roasting tin and discard. Place the roasting tin over a medium heat and sprinkle over the flour. Stir well with a small whisk or spoon, add a little stock and stir again, scraping the base of the pan to release any rich sediment.
5. Add the remaining stock, cider and any meat juices from the plate. Adjust the seasoning if required and simmer for 8-10 minutes, stirring occasionally until reduced to a well-flavoured gravy. Strain before serving.
6. Serve the lamb with seasonal vegetables and the gravy.

Cook's tip:

Use any remaining herb butter as a topping on pan-fried or grilled lamb steaks or chops or melted over steamed vegetables.

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