With Easter fast approaching, we turned to Terry Laybourne’s 21 Hospitality Group to dish up a succulent Roast Leg of Northumberland Hill Lamb recipe.
With Easter Sunday fast approaching, we turned to Terry Laybourne’s 21 Hospitality Group to dish up a succulent Roast Leg of Northumberland Hill Lamb recipe. They also served up a delectable [Salmon en Croute](https://www.fenwick.co.uk/daily-muse/article/?cid=c3f11d34-c71a-4d97-b6b1-dd3f3927fdd9) just in time for Good Friday too.
_Serves 6 to 8_
For the lamb
_2kg Leg of Northumberland Hill lamb, part boned and tied by the butcher_
_Handful of chopped lamb bones_
_½ bunch rosemary_
_1 head garlic_ _500ml chicken stock_
_1.5kg Maris Piper potatoes_
For the mint sauce
_1 bunch of fresh mint_
_2tbs red wine vinegar_
1\. Allow the Lamb to sit on the kitchen bench to come to room temperature for about one hour before cooking - this helps achieve better browning and more even cooking season. Add salt and pepper.
2\. Preheat the oven to 220°C / Gas Mark 7.
3\. Break the garlic into cloves, peeling three and leave the remainder whole.
4\. Pick the rosemary and chop half of the resulting needles. Peel and halve the potatoes.
5\. Crush the peeled garlic into a paste then add the chopped rosemary. Finely grate the zest of the lemon and add a generous amount of olive oil.
6\. Rub the marinade into the meat.
7\. Place into an ovenproof dish and roast for 15 minutes, allowing for the ‘maillard reaction’ (the caramelisation of sugars) to develop and brown the meat. Reduce the oven temperature to 180°C.
8\. Meanwhile, cook the potatoes for 10 minutes in boiling salted water, then allow to steam dry. Toss gently in a tray to fluff them up.
9\. Preheat another roasting tray. Add a glug of olive oil, before carefully adding the potatoes, remaining garlic, rosemary and generous pinch of salt and pepper. Turn the potatoes gently until nicely coated in the oil.
10\. Roast for around 1 hour and 15 minutes alongside the lamb if you like the meat pink or a further 15 minutes if you prefer it more well done.
11\. Remove the lamb from the oven and transfer to another tray to rest for 20 minutes before carving.
12\. Pour off any excess fat from the roasting tray and place the tray with the bones onto the heat. Add the chicken stock, bring to the boil and simmer for 30 minutes to produce a light lamb gravy. Strain through a fine sieve and adjust the seasoning.
13\. To make the mint sauce, pick and finely chop the mint leaves, mix together with the sugar, vinegar and a tablespoon of hot water.