Roast Leg of Baby Lamb with Thyme, Rosemary and Parsley
This is John Williams' recipe for Roast Leg of Baby Lamb with Thyme, Rosemary and Parsley. John first cooked this recipe in 1978.
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Ingredients
- 1 leg of of baby lamb, plus trimmings
- 3 cloves garlic
- 4 sprigs rosemary
- 3 sprigs thyme
- 3 sprigs parsley
- 1/3 bunch chives
- 250ml lamb jus
- 150g butter
- 1 sprig rosemary
- 1 sprig thyme
- 100g parsley
- 25g Panko bread crumbs
- ¼ bunch Chives
- 3 Garlic cloves
- Juice of 1 lemon
- 400g potatoes
- 80g goose fat
- 10g truffle
- 20g garlic
- Salt
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