Juniper & Rosemary Rubbed Lamb Recipe | Abel & Cole
Juniper & Rosemary Rubbed Lamb
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Prep: 15 mins
Cook: 40-60 mins
Juniper is the botanical that makes gin, well, gin. It pairs brilliantly with rosemary, giving this lamb roast a hint of pine forest. If you want to enhance the gin flavour of the rub, use sloe gin to make the gravy. Delicious.
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398 kcal
(per portion)
Ingredients you'll need
  • 1/2 leg of lamb, boneless (avg. 800g)
  • 8 juniper berries
  • A handful of rosemary, leaves only
From your kitchen
  • 1 tbsp olive oil
  • Sea salt
  • Freshly ground pepper
  • 200ml port, sloe gin, vegetable stock or water
Step by step this way
  • 1.

    Heat your oven to 200°C/Fan180°C/Gas 6. Unwrap your lamb and pat dry with kitchen paper. Place it in a roasting tin and leave to come to room temperature.

  • 2.

    Crush the juniper berries in a pestle and mortar. Finely chop the rosemary leaves and add to the mortar. Add 1 tbsp olive oil and a good pinch of salt and pepper.

  • 3.

    Make a few small cuts all over the lamb leg with a sharp knife. Rub the juniper and rosemary marinade all over the lamb, pushing some into the cuts.

  • 4.

    Roast the lamb in the oven for 40 mins. The lamb should be cooked medium after this time. If you would prefer it less pink, cook for a further 10-15 mins.

  • 5.

    Remove the lamb from the tin and place on a plate, covered, to rest.

  • 6.

    Pop the tin on a medium heat on the hob. Pour in 200ml of port, sloe gin, vegetable stock or water. Simmer for 15 mins, scraping any lamb bits from the base with a wooden spoon. Taste and season with salt and pepper. Strain the gravy through a sieve and skim off any fat. Serve the lamb with the gravy.

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