Name: Roast lamb with fennel and mustard butter recipe
Prep time: 5 min
Yield: Serves: 4
Ingredients: 900g-1.3kg (2-3lb) lean lamb half leg joint; Salt and pepper

By GoodtoKnow

published 22 August 2007

in Recipes

If you love lamb, you'll love this recipe with a hot, aniseed flavour. Impress all your guests!

Ingredients

900g-1.3kg (2-3lb) lean lamb half leg joint
Salt and pepper

For the Fennel and Mustard Butter:

50g (2oz) softened butter
15-30ml (1-2tbsp) wholegrain mustard
45ml (3tbsp) fennel seeds, finely crushed
2 garlic cloves, peeled and finely chopped
30ml (2tbsp) freshly chopped flat-leaf parsley

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Method

Preheat the oven to 190°C (375°F, gas mark 5). To prepare the fennel and mustard butter, take a small bowl and mix all the ingredients together.
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 for the time specified above, depending on whether you prefer it medium or well done. Baste regularly with any rich meat juices.

Top Tip for making Roast lamb with fennel and mustard butter

Serve the roast lamb with potatoes or rice salad.

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