Roast Lamb with Fennel and Mustard Butter

Name: Roast Lamb with Fennel and Mustard Butter
Prep time: 5 min
Cook time: 1 h 30 min
Yield: 4
Cuisine: British
Ingredients: 900g-1.3kg lean lamb half leg joint; 50g softened butter; 1-2 tablespoons wholegrain mustard; 3 tablespoons fennel seeds, finely crushed; 2 garlic cloves, peeled and finely chopped; 2 tablespoons freshly chopped flat-leaf parsley

A flavourful addition to the Sunday roast. Half lamb leg with a mustard, fennel seed and garlic butter

prep time
5 mins

cook time
1 hour 30 minutes

serves
4 people

To Cook Medium: 25 minutes per 450g plus 25 minutes

To Cook Well Done: 30 minutes per 450g plus 30 minutes

Ingredients

900g-1.3kg lean lamb half leg joint
For the fennel and mustard butter:
50g softened butter
1-2 tablespoons wholegrain mustard
3 tablespoons fennel seeds, finely crushed
2 garlic cloves, peeled and finely chopped
2 tablespoons freshly chopped flat-leaf parsley

Method

Prepare the fennel and mustard butter; in a small bowl mix all the ingredients together.
Preheat the oven to 180-190°C, 160-170°C Fan, Gas Mark 4-5.
Place the joint on a chopping board and make several slits over the surface. Season and spread the butter over the joint and into the slits.
Place on a metal rack in a large non-stick roasting tin and open roast in a preheated oven for the preferred, calculated cooking time, basting with any rich meat juices.
Slice the lamb and serve with a light rice salad.