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Butterflied leg of lamb with tangy Cumberland sauce

An effortless, flavour-packed alternative to your traditional Easter lamb roast

Written by Laura Kingston
Published 27.03.2021

Ingredients: Serves 4

  • 1kg leg of lamb, butterflied (weight after removing bones – the butcher will do this for you)
  • Splash olive oil
  • Salt and freshly-milled black pepper
  • 1 jar Tracklements Tangy Cumberland Sauce 

 

Method:

Preheat the oven to 180°C/Gas Mark 4.

Put the lamb in a large roasting dish and rub all over with a generous amount of oil, salt and pepper (to taste).

Put it in the oven for 30-40 mins, depending on how pink you like your lamb (and how thinly the leg has been butterflied).

Remove the lamb from the oven and drain any liquid from the base of the roasting dish.

Brush the Tracklements Tangy Cumberland Sauce all over the lamb (top and bottom) and leave it fat side up in the roasting tin. Cook for a further 20 mins, then remove from oven.

Leave to rest for 10–15 mins and serve with creamy mustardy mash and spring greens.

Recipe credit: Tracklements

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