- 175g unsalted butter, softened
- 2tbsp finely chopped fresh rosemary
- 1tbsp finely chopped fresh thyme
- 2 garlic cloves, crushed
- 1 leg of lamb, approx 2.25kg in weight
- You will need:
- large roasting tin
Preheat oven to 220C, gas 7. Place the softened butter in a bowl, stir in the herbs and season well with salt and freshly ground black pepper. Spread the butter over the leg of lamb. Wrap the joint loosely in kitchen foil, place it in a roasting tin and pop into the oven.
Roast the meat for 1 hour, then open the kitchen foil so the meat can colour. Baste with the melted herb butter. Reduce the oven temperature to 180C, gas 4. Continue to roast for another hour, basting the joint from time to time. Allow the cooked joint to rest for 15 minutes before carving.