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Roast Leg of Lamb with Herb and Watercress Crust
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Waitrose Farmhouse Dorset Lamb comes from an old English breed of sheep that produces its young in autumn rather than spring, providing flavoursome, succulent lamb much earlier in the season. It makes the perfect choice for a family roast.
To test how well the lamb is cooked, insert a skewer or carving fork into the centre of the flesh, remove it and allow the juices to run - the pinker the juice, the rarer the meat.
Add the rind and juice of half a lemon to the herb crust. You could also use different herbs such as thyme and rosemary.
Typical values per serving:
8.9% fat per serving
This recipe was first published in Mon Apr 01 01:00:00 BST 2002.