Spring is for lamb roasts and I created this recipe last year for a local publication I write for, and use it regularly at home so I thought I would give it to you here! You can find it under the Recipe tab in the Menu. As always tag me if you cook it or let me know your thoughts!
I am partial to local producers Allington Family Farm lamb but any good lamb shoulder or leg will work for this recipe! It’s perfect for feeding a group and looks spectacular at the table!
The secret with this recipe is covering the lamb in baking paper and foil creating a cartouche to seal in the moisture and heat which creates a lovely tender meat. It’s worth marinating over night if you can but if you’re time poor 4 hours will do it! The perfect Sunday Spring roast!
Crumbs and Corks 