Crunchy roasted spring lamb

Crunchy roasted spring lamb Preheat oven to 200°C fanbake. Make a tunnel through the centre of the lamb with the end of a wooden spoon (if the lamb is partially boned and tied, you probably won’t need to do this, so just slip the stuffing in where you can). Melt 1 Tbsp butter in a small bowl. Chop basil and mix into the butter with the pine nuts, crushed garlic, a few pinches of salt and ¼ tsp freshly ground black pepper. Stuff into lamb, forcing it in with the handle of a wooden spoon if necessary.

Put lamb in a small roasting tin (it should be a snug fit). Smear lamb with remaining butter. Season with salt and pepper and sprinkle the panko crumbs over the top. Roast for 40 minutes, basting 2-3 times during cooking (if the lamb is larger than the specified weight, or you prefer it medium-well done, cook it for longer). Remove lamb from oven and let it rest in a warm spot for 10 minutes, then slice meat and arrange on a heated platter.

While the meat is resting, tilt the roasting tin and scoop off fat, leaving sediment behind. Add the vegetable water or dry white wine, bubble up, then spoon over sliced meat.

From Taste magazine, October 2010.