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Grid Iron Meat

Garlic and Herb Butter Roast Lamb

This Garlic and Herb Butter Roast Lamb is a succulent and tasty dish, perfect for special occasions or a Sunday roast. The lamb is generously coated with a rich butter infused with garlic, rosemary, thyme, and parsley, then roasted to perfection alongside vegetables. The result is tender, juicy lamb with a crisp, golden crust and aromatic herbs that enhance its natural flavours. Paired with your favourite sides, this roast lamb will impress your guests and make for a memorable meal.

INGREDIENTS
  • Yorkshire leg of lamb
  • 4 cloves garlic, minced
  • 2 tbsp fresh rosemary, finely chopped
  • 2 tbsp fresh thyme, finely chopped
  • 1 tbsp fresh parsley, finely chopped
  • 100g unsalted butter, softened
  • 2 tbsp olive oil
  • 1 tsp sea salt
  • 1 tsp freshly ground black pepper
  • 1 lemon, zested and juiced
  • 150ml white wine or chicken stock
  • 2 medium onions, quartered
  • 4-5 carrots, peeled and halved lengthwise
METHOD

  • Preheat the oven to 200°C (180°C fan).
  • In a small bowl, combine the softened butter, minced garlic, chopped rosemary, thyme, parsley, lemon zest, lemon juice, salt, and pepper. Mix until you have a smooth garlic and herb butter.
  • Using a sharp knife, make small incisions all over the lamb leg. This allows the garlic and herb butter to penetrate the meat as it roasts.
  • Rub the herb butter generously over the entire lamb, ensuring the butter gets into the incisions.
  • Drizzle the olive oil over the lamb and season with a little extra salt and pepper if desired.
  • Arrange the quartered onions and carrots in the base of a roasting tin. Place the lamb leg on top of the vegetables.
  • Pour the white wine or chicken stock around the vegetables, which will help keep the lamb moist and create a delicious gravy.
  • Roast the lamb in the preheated oven for 20 minutes to get a nice golden crust. Then reduce the oven temperature to 160°C (140°C fan) and roast for an additional 1.5-2 hours (depending on how well-done you prefer the lamb). Baste the lamb every 30 minutes with the juices from the roasting tin.
  • For a medium-rare finish, cook the lamb until the internal temperature reaches 60°C. If you prefer it more well done, aim for around 70°C.
  • Once the lamb is cooked to your liking, remove it from the oven and allow it to rest under foil for 15-20 minutes. This helps the juices redistribute, making the lamb more tender.

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Suggested Sides

Here are some excellent sides that pair beautifully with garlic and herb butter roast lamb:

  • Roast Potatoes: Crispy on the outside and fluffy inside, roasted in the lamb’s fat for extra flavour.
  • Gratin Dauphinois: Thinly sliced potatoes baked in cream and garlic until golden and tender.
  • Honey-Glazed Carrots: Roasted or sautéed carrots with a drizzle of honey and a sprinkle of thyme for a sweet and earthy contrast.
  • Green Beans Almondine: Steamed green beans sautéed with butter and toasted almonds for a crunchy, nutty side.
  • Minted Peas: Fresh peas tossed with butter, mint, and a bit of lemon juice for brightness.
  • Buttered Asparagus: Roasted or steamed asparagus, seasoned with salt and butter, offers a light, fresh complement to the rich lamb.
  • Braised Red Cabbage: Slow-cooked red cabbage with apples, red wine vinegar, and a touch of sugar adds a tangy, slightly sweet contrast to the dish.
  • Couscous or Quinoa Salad: Fluffy couscous or quinoa mixed with fresh herbs, pomegranate seeds, and a lemony dressing adds freshness and texture.
  • Garlic and Rosemary Focaccia: Serve with some freshly baked focaccia for soaking up the delicious juices from the lamb.

Each of these sides brings different flavour

Variations

To create variations of the garlic and herb butter roast lamb, you can experiment with different ingredients to add unique flavours. Here are some great ingredients that pair well with lamb and can be used in different combinations:

Herbs & Aromatics:

  • Sage: Adds an earthy, slightly peppery taste. Works well in place of or alongside rosemary and thyme.
  • Mint: A classic pairing with lamb, giving a fresh, cooling contrast. You can mix chopped mint into the butter or use it in a sauce.
  • Oregano: Especially great for a Mediterranean twist, either fresh or dried.
  • Bay Leaves: Tuck a few leaves into the roasting pan for subtle earthy undertones.
  • Chilli Flakes: Adds a slight kick of heat to balance the richness of the lamb.

Citrus & Fruit:

  • Orange or Blood Orange Zest: For a sweet, aromatic zing that complements the lamb's rich flavour.
  • Pomegranate Seeds: Adds a burst of sweetness and acidity, great when sprinkled on top before serving.
  • Apricots or Figs: Dried fruits can be added to the roasting pan or used in a stuffing, bringing a sweet, slightly tart contrast.
  • Balsamic Vinegar: Drizzle a bit over the lamb before roasting for a deep, sweet-tangy flavour.

Spices:

  • Cumin: Offers a warm, earthy flavour, especially good if you're leaning into Middle Eastern or North African influences.
  • Coriander Seeds: Mildly citrusy and fragrant, excellent when crushed and rubbed into the meat.
  • Sumac: A tangy, lemony spice that can give the lamb a bright, zesty lift.
  • Cinnamon: Use sparingly for a touch of warmth, especially if using fruit like apricots in the dish.

Nuts & Seeds:

  • Pistachios: Crushed pistachios can add crunch and a slightly sweet nuttiness, either as a crust or garnish.
  • Pine Nuts: Toasted and sprinkled over the finished lamb for added texture and flavour.

Sauces & Extras:

  • Harissa: A North African chilli paste that can be mixed with the herb butter to give the lamb a spicy, smoky kick.
  • Tapenade: Olive tapenade spread onto the lamb before roasting can add a deep, briny richness.
  • Honey or Maple Syrup: A light glaze made with honey or maple syrup can caramelise the lamb’s surface, balancing savoury and sweet.
  • Anchovy Paste: Adds a rich, umami depth that melts into the butter, perfect if you like a savoury boost.

Cheeses:

  • Feta or Goat's Cheese: Crumble over the lamb after roasting for a creamy, tangy accent that pairs well with Mediterranean herbs.

By varying these ingredients, you can easily create Mediterranean, Middle Eastern, or even slightly sweet versions of your lamb roast.

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Preparation Time: 15-20 minutes
Cooking Time: 1 hour 45 minutes to 2 hours

Hot Tips

  • Allow the butter to soften before mixing with the herbs for a smoother consistency.
  • Use a meat thermometer to ensure the lamb is cooked to your preferred level of doneness.
  • Resting the lamb is essential to lock in moisture and enhance flavour.
  • Use any pan juices to make a simple gravy by adding a bit of flour and extra stock to the roasting tin and stirring over medium heat until thickened.

Pairings

Red Wine:

  • Cabernet Sauvignon: A bold, full-bodied wine with dark fruit and earthy notes, which complements the rich flavour of the lamb.
  • Syrah/Shiraz: Known for its peppery and fruity notes, this pairs wonderfully with the herb and garlic flavours.
  • Merlot: A softer red with velvety tannins and notes of plum, which works well with the lamb's richness.
  • Rioja (Tempranillo): A Spanish wine with notes of red fruit and spices, which enhances the herbs and adds a bit of acidity.
  • Pinot Noir: For a lighter option, Pinot Noir offers delicate berry flavours with earthy undertones that pair well with the lamb’s tenderness.

White Wine:

  • Chardonnay: A fuller-bodied white with hints of oak and buttery richness, which pairs well with the herb butter in the lamb.
  • Sauvignon Blanc: A crisp, citrusy wine that can cut through the richness of the lamb and add a fresh, zesty contrast.
  • Viognier: A floral white wine with apricot and peach flavours, perfect for balancing the herb and garlic notes in the lamb.

Rosé:

  • Provence Rosé: A dry, crisp rosé with notes of strawberry and herbs, which complements the roasted lamb and provides a refreshing contrast.
  • Grenache Rosé: Offers a bit more body and fruit, making it a great middle ground between red and white.

Beer:

  • Amber Ale: A slightly malty, caramel-toned beer with enough richness to complement the lamb’s flavours.
  • Pale Ale: Offers a balance of hops and malt, which works well with the herbs and garlic.
  • Belgian Dubbel: Rich and slightly sweet with notes of dark fruit, a great match for roast lamb.

Non-Alcoholic Options:

  • Sparkling Water with Lemon or Mint: Refreshing and light, adding a bit of citrus or herbaceous flavour without overpowering the lamb.
  • Herbal Iced Tea: Try rosemary or mint iced tea with a hint of lemon for a fresh, herbal pairing.
  • Pomegranate Juice: Offers a slightly tart and sweet flavour that complements the richness of the lamb.
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