Roast lamb with fennel and mustard butter Recipe

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5 min

If you love lamb, you’ll love this recipe with a hot, aniseed flavour. Impress all your guests!


  • 900g-1.3kg (2-3lb) lean lamb half leg joint
  • Salt and pepper
  • For the Fennel and Mustard Butter:
  • 50g (2oz) softened butter
  • 15-30ml (1-2tbsp) wholegrain mustard
  • 45ml (3tbsp) fennel seeds, finely crushed
  • 2 garlic cloves, peeled and finely chopped
  • 30ml (2tbsp) freshly chopped flat-leaf parsley


  • Preheat the oven to 190°C (375°F, gas mark 5). To prepare the fennel and mustard butter, take a small bowl and mix all the ingredients together.

  • Place the joint on a chopping board and make several slits over the surface. Season and spread the butter over the joint and into the slits.

  • Place on a metal rack in a large non-stick roasting tin and open roast for the time specified above, depending on whether you prefer it medium or well done. Baste regularly with any rich meat juices.

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Top Tip

Serve the roast lamb with potatoes or rice salad.