This is another recipe that takes little preparation and cooks itself in the oven. I don’t buy lamb very often in Switzerland, as it costs an arm and a leg, but this modest piece was on special. And I can never stop myself from buying lamb at a reduced price!
The meat is first pierced a few times with a skewer, then rubbed with butter, rosemary, mint, parsley, thyme and garlic. Whilst it cooks in foil for an hour or so, all the flavoured butter runs into the lamb and it’s super tasty.
Delia recommends a redcurrant, orange and mint sauce to go with it, which sounds amazing, but I didn’t have any redcurrant jelly. Next time, Delia, I’ll make sure I do.
Anyway, here’s Delia Smith’s recipe for Leg of Lamb Baked with Butter and Herbs.