Name: Roast lamb with spring herb crumbs
Prep time: 20 min
Cook time: 2 h
Total time: 2 h 20 min
Yield: 8
Cuisine: British
Ingredients: 100g good-quality white bread; 2 garlic cloves; zest 1 lemon; 1 tsp thyme leaf chopped; small bunch parsley chopped; 3-4 anchovy fillets, chopped (optional); 5 carrots cut into chunks; 2 onions cut into chunks; 4 bay leaves; small bunch rosemary; 2 tbsp olive oil; large leg of lamb about 3kg/6lb 8oz; 3 garlic cloves thickly sliced, plus a whole bulb, halved; 5 tbsp plain flour; 200ml white wine plus a splash; 600ml lamb stock

Home
Recipes
Roast lamb with spring herb crumbs

Roast lamb with spring herb crumbs

Good Food team

Save recipe

Serves 8

Easy

Prep: 20 mins

Cook: 2 hrs

A star rating of 5 out of 5.2 ratingsRate

loading...

This iron-rich dish is ideal for a weekend with family and friends

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Simple mint sauce

A star rating of 3.7 out of 5.8 ratings

Lemony stoved potatoes

A star rating of 0 out of 5.0 ratings

Ingredients

Nutrition

Units:

MetricUS

For the crumbs

100g good-quality white bread
2 garlic cloves
zest 1 lemon
1 tsp thyme leaf

chopped
small bunch parsley

chopped
3-4 anchovy

fillets, chopped (optional)

For the lamb

5 carrots

cut into chunks
2 onions

cut into chunks
4 bay leaves
small bunch rosemary
2 tbsp olive oil
large leg of lamb

about 3kg/6lb 8oz
3 garlic cloves

thickly sliced, plus a whole bulb, halved

For the gravy

5 tbsp plain flour
200ml white wine

plus a splash
600ml lamb

stock

Keep the screen awake with cook mode on the Good Food app.

Nutrition: per serving

kcal532
fat30g
saturates12g
carbs18g
sugars5g
fibre2g
protein45g
salt0.6g

low

Method

step 1

Heat oven to 160C/140C fan/gas 3. For the lamb, scatter the vegetables, bay leaves and a few rosemary sprigs into a large roasting tin and drizzle with the olive oil. Use a sharp knife to make little slits all over the lamb. Poke a slice of garlic and a small sprig of rosemary into each one. Sit the lamb on top of the veg in the roasting tin, add a splash of wine, then cook for 2 hrs if you like it pink, or 2 hrs 15 mins for cooked through. Remove from the oven, transfer to a board and cover with foil, then rest for 45 mins-1 hr.
step 2

To make the gravy, pour off most of the fat from the tin but leave the veg and any meat juices. Place the tin on the heat to caramelise the veg, then stir in the flour and cook to a paste. Gradually stir in the wine, cook for a min, then stir in the stock and simmer until you have a tasty gravy. Push the gravy through a sieve into a small pan and keep warm.
step 3

Turn oven up to 220C/200C fan/gas 7. For the crumbs, blitz everything in a food processor and scatter over a tray. Bake in the oven for 10-15 mins until crisp, then re-blitz or break up with your fingers to crumbs again. These can be made in advance and kept in an airtight container for 2 days. Serve the lamb carved into slices, sprinkled with crumbs and a jug of gravy alongside.

Recipe from Good Food magazine, April 2012

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 5 out of 5.2 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now