Easter is coming up which means one thing: lamb.
Richard Turner, the co-owner of Turner & George butchers and all round meat connoisseur, has shared his two favourite lamb recipes to make: a Roast Leg of Lamb with Rosemary and Orange, or for those that want the get the BBQ out and impress their guests, the Spit Roast Lamb.
Turner & George was co-founded by Richard Turner and James George and is a butchers with sustainability at heart. With three counters in London, their meat is also available for nationwide delivery.
Roast Leg of Lamb with Rosemary and Orange
Ingredients – serves 6 to 8 people
For the Marinade:
100 ml fresh orange juice
100 ml white wine
3 cloves garlic, minced
2 teaspoons fresh thyme
2 tablespoons fresh chopped rosemary
1/4 teaspoon freshly ground black pepper
For the Lamb Roast:
3kg bone-in leg of lamb
Maldon sea salt and freshly ground black pepper
Method:
1. Marinate the Lamb: Place the leg of lamb in a plastic bag along with the marinade ingredients. Squeeze out any excess air, seal the bag, and place it on a tray in case of any leaks. Marinate the lamb in the refrigerator overnight. To bring the lamb to room temperature, remove it from the refrigerator at least one hour before roasting.
2. Preheat the Oven: Preheat your oven to 200°C. Position two racks in the oven—one in the middle to hold the lamb, and one lower to catch the drippings in a roasting pan.
3. Prepare the Lamb: Remove the lamb from the marinade bag (you can place it in a temporary roasting pan for easier handling). Pat the lamb dry with paper towels, then generously season it with salt and freshly ground black pepper. Arrange the roast fat side up so that the fat melts into the meat while roasting.
4. Roast the Lamb: Place the lamb directly on the middle rack of the oven. Place a roasting pan on the lower rack to catch any drippings, and add some water to the bottom of the pan to prevent the drippings from burning. Roast the lamb at 200°C for 20 minutes to sear it, then reduce the heat to 140°C and roast for an additional 60 minutes. Turn off the oven and let the lamb rest inside for an hour. The residual heat will continue cooking the lamb and allow the juices to redistribute.
5. Make the Gravy: While the lamb rests, use a spatula or wooden spoon to scrape up all the meaty drippings from the roasting pan. Whisk a knob of butter into the drippings to create a rich gravy, and pass it through a fine sieve to remove any solids.
6 Serve: For a fresh, seasonal side, serve simply boiled new potatoes (which are now in season) in salted water with a handful of chopped fresh mint.
Spit Roast Lamb
Ingredients – serves 4 to 6 people
1.5kg lamb leg
50 ml olive oil
Several garlic cloves (peeled and crushed)
Fresh bay leaves, thyme, and rosemary sprigs
Juice of 1/2 lemon
Herb basting brush (use up the rest of the bay, thyme and rosemary to construct)
Maldon Salt & freshly cracked black pepper
Pinch of cayenne pepper
Method:
1. Prepare the Lamb: Start by rubbing the leg of lamb with about 2 tablespoons of olive oil and the crushed garlic. Press the fresh herbs (bay leaves, thyme, and rosemary) into the lamb, ensuring they stick to the meat. Let the lamb marinate in the fridge overnight for maximum flavour.
2. Bring to Room Temperature: Remove the lamb from the refrigerator 2 hours before cooking to bring it to room temperature. This helps ensure even cooking.
3. Make the Basting Mixture: In a bowl, mix the juice of half a lemon with 4 tablespoons of olive oil, salt, freshly cracked black pepper, and a pinch of cayenne pepper. Discard the garlic and herbs from the lamb, but save any juices and oils from the marinating dish and add them to the basting mixture.
4. Grill the Lamb: Place the marinated lamb leg on a spit and begin cooking over a medium heat charcoal grill. Remember, always invest in decent, sustainably sourced charcoal!
5. Baste and Cook: After about 15 minutes, start basting the lamb regularly using your herb “brush”. Ensure the basting mixture is evenly applied to all surfaces of the lamb as it turns on the spit. Keep the fire going by adding fresh wood or charcoal for a steady bed of hot embers.
6. Adjust Cooking Time: After 30 minutes of cooking, move the lamb away from the direct heat to prevent burning and allow it to cook more evenly.
7. Rest the Lamb: After approximately 2 hours of cooking, remove the lamb from the grill and place it on a platter. Cover lightly with foil and allow it to rest for 10-15 minutes. This step ensures the juices redistribute, making the meat tender and juicy.
8. Carve and Serve: To carve, grip the heel of the lamb with a towel or napkin for stability. Using a sharp carving knife, slice at an angle along the bone, starting with the more rounded side of the meat. Continue carving the thinner sections and small pieces near the shank. Serve each guest a slice with the rich carving juices spooned onto their plate for extra flavour.
9. Suggestions: Serve with roasted waxy potatoes and fresh mint.