Leg of lamb with herb butter

  • Guests 6 people
  • Preparation 20 minutes
  • Cooking 50 minutes
  • Difficulty Medium

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  1. 100g organic unsalted Grand Fermage butter

    1 leg of lamb (approx. 2kg)

    1 bunch of parsley

    1 bunch of chervil

    8 sprigs of fresh thyme

    1 clove of garlic

    1.5kg potatoes

    3 carrots

    1 onion

    Olive oil



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  1. Take your leg of lamb out of the fridge 1 hour before you start cooking. Do the same with the butter.
  2. Peel and rinse your potatoes and cut them into 4.
  3. Slice your carrots into rounds.
  4. Peel and slice the onion.
  5. Place your vegetables in a large ovenproof dish, big enough to hold your leg of lamb..
  6. Generously drizzle your vegetables with olive oil, ½ a glass of water, salt and pepper. Mix.
  7. Peel your garlic clove.
  8. Rinse and remove the stems from your bunches of parsley, chervil and thyme and make sure to keep the leaves.
  9. Blend the butter with the fresh herbs, garlic clove, salt and pepper until smooth.
  10. Preheat the oven to 240°C.
  11. Remove the skin and excess white fat from the leg of lamb with a knife.
  12. Coat your leg of lamb with the creamy herb butter. Then place in onto your vegetables.
  13. Cook for 20 minutes.
  14. Then turn your lamb over, turn the vegetables and cook for another 30 minutes at 210°C. Adjust the cooking time according to the size of your leg of lamb and whether you prefer your meat medium or pink. Check it is cooked through by making a cut in the meat.
  15. Turn off the oven and leave the lamb to sit inside for 15 minutes with the oven door open. Serve and enjoy!

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Gourmet tips

And to finish off your meal with a dessert that you can make and enjoy with your family, try our delicious chocolate cake recipe!

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Running out of inspiration ? Let yourself be tempted by our delicious recipes based on butter or cheese. Depending on the number of your guests and the time you have to cook, we suggest you discover our tasty sweet and savoury recipes!

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Biodiversité Grand Fermage