Slow roast lamb leg with Tenderstem® in herb, lemon and caper dressing

Slow roast lamb leg with Tenderstem® in herb, lemon and caper dressing

Slow-roasted, tender lamb leg, infused with mellow garlic and bay leaves makes wonderful comfort food. Cut through the richness of the lamb with Tenderstem® in a herb lemon and caper dressing. This recipe is perfect for a big meal for friends and family to enjoy.

Prep

10 minutes

Cook

4 hours

Serves

6

Method

  1. Heat the oven to 160°C (140°C fan, gas mark 4). In a large roasting tin, add a third of the potatoes in one layer, season well and top with a third of the onions and one of the bay leaves, repeat with the rest.

  2. Set the lamb leg on top, rubbing it all over with some sea salt and freshly ground black pepper. Add the potatoes and half bulbs of garlic to the tray, with the flat side of the garlic facing upwards. Place the tray in the oven and roast for 4 hours, until the meat is tender.

  3. Set the lamb leg on top, rubbing it all over with some sea salt and freshly ground black pepper. Add the potatoes and half bulbs of garlic to the tray, with the flat side of the garlic facing upwards. Place the tray in the oven and roast for 4 hours, until the meat is tender.

  4. Place the Tenderstem® and dressing in a large dish and serve the lamb in the roasting tray.