This delicious roast leg of lamb recipe by James Martin is perfect for a hearty meal. With fragrant lavender and rosemary, the tender lamb is paired with fresh vegetables and a rich veal jus sauce. It’s an easy yet impressive dish that’s perfect for any special occasion or family dinner.
Ingredients Needed
- 1 leg of lamb
- 1 small bunch of lavender
- A few sprigs of rosemary
- Hay to cover the roasting tray
- 125g (1/2 cup + 1 tbsp) butter, softened
- Salt and pepper, to taste
- 1 shallot, peeled and diced
- 200g (7 oz) fresh peas
- 200g (7 oz) broad beans
- 200g (7 oz) sugar snap peas, chopped
- 100g (3.5 oz) mange tout, chopped
- 100g (1/2 cup) butter
- 1 small bunch wild garlic
- 1 lemon, juice only
For the sauce:
- 200ml (3/4 cup + 2 tbsp) veal jus
- 15g (1 tbsp) butter
- 1 tsp sherry vinegar
How To Make Roast Leg Of Lamb
- Preheat the oven: Preheat your oven to 200°C (400°F).
- Prepare the roasting tray: Cover a large roasting tin with hay, rosemary, and lavender. Place the lamb on top.
- Season and roast: Brush the lamb with softened butter, season with salt and pepper, and roast for 1½ to 2 hours, or until it reaches your preferred doneness.
- Prepare the vegetables: While the lamb is roasting, warm the butter and a splash of water in a pan. Add the shallot, peas, broad beans, sugar snap peas, and mange tout, and cook for 3 to 4 minutes until tender. Stir in the wild garlic and cook for another minute.
- Make the sauce: In a separate pan, heat the veal jus and reduce by half. Stir in the butter and sherry vinegar to finish the sauce.
- Serve: Once the lamb is cooked, remove it from the oven and let it rest for a few minutes. Serve with the vegetables and drizzle with the veal jus sauce.
Recipe Tips
- Rest the lamb after roasting: Let the lamb rest for 10-15 minutes before carving. This helps the juices redistribute, making the meat more tender and juicy.
- Don’t overcook the vegetables: Add the vegetables to the pan just before serving to keep them vibrant and slightly crunchy.
- Adjust the sauce to taste: If the veal jus sauce is too strong, add a splash of water to mellow the flavor before serving.
- Check lamb temperature: Use a meat thermometer to check the lamb’s internal temperature. 60°C (140°F) for medium-rare, 70°C (160°F) for medium.
How To Store And Reheat Leftovers?
- Refrigerate: Let the leftover roast leg of lamb cool to room temperature. Once cooled, wrap it tightly in plastic wrap or foil and store it in an airtight container. It will keep in the fridge for up to 3 days.
- Freeze: You can freeze leftover lamb. After cooling, wrap it tightly in plastic wrap or foil and place it in a freezer-safe container or bag. It will be kept in the freezer for up to 3 months. To serve, thaw the lamb in the fridge overnight before reheating.
- Reheat: Preheat the oven to 160°C (325°F). Place the lamb on a baking tray and cover it with foil. Reheat for 15-20 minutes, or until heated through. For extra tenderness, you can add a splash of water to the tray before covering it with foil.
Nutrition Facts
Serving Size: 1 serving
- Calories: 350
- Total Fat: 24g
- Saturated Fat: 10g
- Cholesterol: 105mg
- Sodium: 450mg
- Potassium: 500mg
- Total Carbohydrate: 10g
- Dietary Fiber: 3g
- Sugars: 4g
- Protein: 32g
Try More James Martin Recipes:
- James Martin Pea And Ham Soup
- James Martin Bread Sauce
- James Martin Chicken And Ham Pie
- James Martin Plum Tarte Tatin
James Martin Roast Leg Of Lamb
Description
This delicious roast leg of lamb recipe by James Martin is perfect for a hearty meal. With fragrant lavender and rosemary, the tender lamb is paired with fresh vegetables and a rich veal jus sauce. It’s an easy yet impressive dish that’s perfect for any special occasion or family dinner.
Ingredients
For the sauce:
Instructions
- Preheat the oven: Preheat your oven to 200°C (400°F).
- Prepare the roasting tray: Cover a large roasting tin with hay, rosemary, and lavender. Place the lamb on top.
- Season and roast: Brush the lamb with softened butter, season with salt and pepper, and roast for 1½ to 2 hours, or until it reaches your preferred doneness.
- Prepare the vegetables: While the lamb is roasting, warm the butter and a splash of water in a pan. Add the shallot, peas, broad beans, sugar snap peas, and mange tout, and cook for 3 to 4 minutes until tender. Stir in the wild garlic and cook for another minute.
- Make the sauce: In a separate pan, heat the veal jus and reduce by half. Stir in the butter and sherry vinegar to finish the sauce.
- Serve: Once the lamb is cooked, remove it from the oven and let it rest for a few minutes. Serve with the vegetables and drizzle with the veal jus sauce.
Notes
- Rest the lamb after roasting: Let the lamb rest for 10-15 minutes before carving. This helps the juices redistribute, making the meat more tender and juicy.
- Don’t overcook the vegetables: Add the vegetables to the pan just before serving to keep them vibrant and slightly crunchy.
- Adjust the sauce to taste: If the veal jus sauce is too strong, add a splash of water to mellow the flavor before serving.
- Check lamb temperature: Use a meat thermometer to check the lamb’s internal temperature. 60°C (140°F) for medium-rare, 70°C (160°F) for medium.
James Martin Roast Leg Of Lamb