Best End Neck of Lamb Stuffed with Lemon and Herb
Compliment your roast this Christmas with this simple yet sumptuous roasted carrots recipe.
1 finely chopped onion
1 clove garlic (peeled and crushed)
3 tbsp chopped parsley
1 tbsp chopped thyme
1 tbsp chopped chervil (if available)
1 lemon (zest and juice)
50g fresh white breadcrumbs
1. Melt the butter over a moderate heat. Add the onion and cook gently until soft but not coloured. Add the remaining stuffing ingredients and season well.
2. Preheat the oven to 220°C/Gas Mark 7. Open the lamb out, season the meat and put the stuffing in, then roll up and tie with butcher’s twine.
3. Heat a little oil in a frying pan and seal off the end of each rack, then brown the whole joint. Put it in the roasting tin and roast in the oven, allowing 15 minutes for each 450g of meat if you like it pink, and 20 minutes per 450g if you like it medium. It should take between 30 minutes and 1 hour. Remove from the oven and allow to rest for 15 minutes before carving.
To make gravy to accompany the lamb, skim any fat off the juices that are left in the roasting tin. Sprinkle in a little flour and mix it well. Add 145ml of lamb stock, red wine, or vegetable water to the tin, put it on the top of the stove and bring it to the boil, stirring well and scraping up any sediment from the bottom of the tin. Boil for a few minutes, adding more liquid if it is too thick, or allow it to boil down if it is too thin. Season to taste.