Spring Herb Crusted Roast Lamb

Step 1: Prepare the Oven and Vegetables

• Preheat the oven to 160°C (140°C fan/gas mark 3).
• In a large roasting tin, scatter the carrots, onions, bay leaves, and a few sprigs of rosemary.
• Drizzle with olive oil.

Step 2: Prepare the Lamb

• Using a sharp knife, make small slits all over the leg of lamb.
• Insert a slice of garlic and a small sprig of rosemary into each slit.
• Place the lamb on top of the vegetables in the roasting tin.
• Add a splash of white wine to the tin.

Step 3: Roast the Lamb

• Roast in the oven for about 2 hours for pink lamb, or 2 hours 15 minutes for well-cooked lamb.
• Once done, remove the lamb from the oven and transfer it to a board.
• Cover with foil and let it rest for 45 minutes to 1 hour.

Step 4: Make the Gravy

• Pour off most of the fat from the roasting tin, leaving the vegetables and meat juices.
• Place the tin on the heat to caramelize the vegetables.
• Stir in 5 tbsp of plain flour and cook until it forms a paste.
• Gradually stir in the remaining white wine, cooking for 1 minute.
• Then, stir in 600ml lamb stock and simmer until you have a tasty gravy.
• Push the gravy through a sieve into a small pan and keep warm.

Step 5: Prepare the Herb Crumbs

• Increase the oven temperature to 220°C (200°C fan/gas mark 7).
• In a food processor, blitz the bread, garlic, lemon zest, thyme, parsley, and anchovies (if using).
• Scatter the mixture onto a tray and bake for 10-15 minutes until crispy.
• Re-blitz or break up the crumbs with your fingers to achieve a crumbly texture.
• These crumbs can be made in advance and stored in an airtight container for up to 2 days.

Step 6: Serve

• Carve the rested lamb into slices.
• Sprinkle the crispy herb crumbs over the lamb and serve with a jug of warm gravy on the side.