Spring is the perfect time for this tender meat and the sharp, sweet Tangy Cumberland Sauce complements it perfectly. A twist on the traditional roast, this stunning dish is perfect at center table as you gather family for an Easter feast.
Method:
Preheat the oven to 180°C/ gas mark 4.
Put the lamb in a large roasting dish and rub all over with a generous amount of oil and salt.
Put it in the oven for 30-40 mins depending on how pink you like your lamb (and how thinly the leg has been butterflied)
Remove the lamb from the oven, drain any liquid from the base of the roasting dish. Brush the Tangy Cumberland Sauce all over the lamb (top and bottom) and leave it fat side up in the roasting tin.
Cook for a further 20 mins, remove from oven. Leave to rest for 10-15 mins and serve with creamy mustardy mash and spring greens.
Serves 4.
Ingredients:
1kg leg of lamb butterflied (weight after removing bones – the butcher will remove the bones for you if you ask)
olive oil
salt
1 jar Tracklements Tangy Cumberland Sauce
