Roast Spring Lamb Recipe

If possible ask your butcher to remove the aitch bone from the top of the leg of lamb so that it will be easier to carve later, then trim the knuckle end of the leg.

Season the skin with salt and freshly ground pepper. Put into a roasting tin. Preheat the oven to 350F. Roast for 1 and a quarter hours approx. for rare, 1 1/4 - 1 1/2 hours for medium and 1 1/2 - 2 hours for well done, depending on size. When the lamb is cooked to your taste, remove the joint to a carving dish. Rest the lamb for 10 minutes before carving.

Meanwhile make the gravy. Degrease the juices in the roasting tin, add stock. Bring to the boil and whisk in a little roux to thicken. Taste, allow to bubble up until the flavour is concentrated enough. Correct seasoning. Serve hot.

Roux:

Melt the butter and cook the flour in it for two minutes on a low heat, stirring occasionally. Use as required.

Mint Sauce:

Put the sugar and freshly-chopped mint into a sauce boat. Add the boiling water and vinegar or lemon juice. Allow to infuse for 5-10 minutes before serving.