Christmas Recipes - Herb-Spiced Roast of Lamb Recipe

Ingredients

• A leg joint of lamb weighing about 1 1/2-2 kilos

To make the herb butter:

• 1 tbsp butter or margarine

• 1 tsp salt

• 1 tsp crushed rosemary

• 1 tsp crushed thyme

• 2-4 pinches of garlic powder

Serves 6-8

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Method:

1. Set the oven on regulo 175C. Start by mixing all the ingredients for the herb butter together, blending them well.

2. Dry the joint of lamb thoroughly. Rub the top of the joint well with the herb butter. Insert a meat thermometer into the fattest part of the joint. Place the joint in a roasting pan and put in the preheated oven on the centre shelf.

3. When the meat thermometer reads 77C the joint should be roasted through. This will take between 1 1/2 and 2 hours.

4. We suggest you serve the roast of lamb with roast or boiled potatoes and pea stuffed tomatoes. These are made thus: Cut off the upper part of the tomato and scoop out most of the centre.

5. Mix the centre with a little whipped cream and some mashed peas to form a pea stuffing. Fill the scooped-out tomatoes with the pea stuffing.

6. If you wish you can also serve a side-dish of redcurrant jelly with the roast of lamb and possibly some steamed cauliflower.