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BUTTERFLIED LEG OF LAMB WITH TANGY CUMBERLAND SAUCE

This is an effortless, flavour-packed alternative to a traditional Easter lamb roast. Cooked quickly for a pink finish, the tender meat laps up the sharp, yet sweet authentic Tracklements Tangy Cumberland Sauce.

Serves 4

Ingredients:

1kg leg of lamb, butterflied

(weight after removing bones – the butcher will do this for you)

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, 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 and 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


A store cupboard hero for both celebrity chefs and home cooks, the Tracklements range is still handmade in the green heart of Wiltshire, abiding to traditional recipes, with an underpinning principle to buy the best quality ingredients sourced locally wherever possible to ensure the products taste as good as, if not better than, homemade. Tracklements believe in business as a force for good, protecting the environment as they go. They’re committed to make the most planet-friendly condiments you can buy minimising their environmental footprint through using recyclable packaging, their own water treatment facility, and over 10,000 square feet of solar panels, which enables the company to generate 100% renewable electricity that is also fed into the national grid at weekends through green energy company Good Energy. And they don’t shy away from wonky veg either!

www.tracklements.co.uk

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