Roast leg of lamb with caper and lemon butter crust recipe
Celebrate new season lamb with this irresistible and fragrant roast.
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Cooking tools:
- Mortar and pestle
- Roasting pan
- Microplane
- Kitchen scale
- Oven
- Stove
- Chef's knife
- Cutting board
- Peeler
- Mixing bowl
- Spoon
- Aluminum foil
- Saucepan
- Serving platter
Ingredients
- 1 1/2 kg Maris Piper potatoes, cut into slices
- 1/2 celeriac, peeled and cut into slices
- 1 large onion, sliced
- 4 garlic cloves, crushed
- 3 rosemary sprigs, leaves stripped
- 6 juniper berries
- 1 tbsp capers
- 100 g slightly salted butter, softened
- 1 lemon, zest only
- 2 kg leg of lamb, trimmed
- 450 g fresh lamb gravy, heated
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