Wellington Roast Lamb

Leg of lamb, simply roasted then coated in parsleyed breadcrumbs, Wellington Roast Lamb makes an impressive dish to serve at a dinner party. Serve with roast potatoes, petits pois and steamed cauliflower.

1 X 6 lb. leg of lamb

1 teaspoon salt teaspoon black pepper

1 oz. butter

1 oz. fresh breadcrumbs

2 tablespoons very finely chopped fresh parsley

1 teaspoon dried mint

1 garlic clove, very finely chopped

6 watercress sprigs

1 lemon, sliced

Preheat the oven to fairly hot 375 °F (Gas Mark 5, 190CC).

Rub the lamb all over with the salt and pepper. Place the lamb in a medium-sized roasting tin. Cut the butter into small pieces and dot it over the meat.

Place the tin in the oven and roast the meat for 2 hours or until the juices run out faintly rosy when the meat is pierced with the point of a sharp knife.

Meanwhile, place the breadcrumbs, parsley, mint and garlic in a medium-sized mixing bowl, and stir until the ingredients are thoroughly mixed.

When the meat is cooked, remove the tin from the oven. Spoon the breadcrumb mixture, a little at a time, on to the lamb, pressing it firmly into the surface of the meat to cover it completely.

Reduce the oven temperature to warm 325°F (Gas Mark 3, 170°C). Return the tin to the oven and roast for a further 5 to 10 minutes or until the breadcrumbs are golden brown.

Remove the tin from the oven. Trans-fer the lamb to a warmed serving dish. Garnish with the watercress and lemon slices and serve at once.

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