Roast lamb will cook perfectly every time if you follow top chef's two golden rules

A roast lamb dinner in spring is the perfect meal, but lamb is expensive and people will want to get the right. Sean Burbidge, the executive chef at The Ivy restaurants, has shared his top tips for getting the .

He has shared his roasting musts just as The Ivy launched their first-ever lamb roast dinner with lamb rump steak, served with Yorkshire puddings, crispy rosemary roast potatoes, green beans, creamy and red wine gravy. With plenty of practice bringing the lamb dish to the menu, Sean has two vital steps he swears by when it comes to roasting lamb. Firstly, you need to start your cooking of the lamb at room temperature.

Sean said: "Leaving the lamb in the fridge until you start cooking it is an easy mistake to make, especially for those short on time and leading busy lives - but it's such an easy fix to making roast lamb even better.

"Letting it reach room temperature before booking reduces the huge contrast in temperature that the lamb experiences when in the oven and therefore helps it cook more evenly and be more tender."

He also said once cooked, you need to let the meat rest, he said: "There are few smells better than the smell of lamb coming from the kitchen, and it might be tempting to serve up immediately and dig right in.

"While it may take willpower - leave it alone, covered with foil and a tea towel for at least 20 minutes before serving. This will allow the meat to tenderise, meaning it will carve beautifully and be the perfect texture."

As well as these easy to follow steps, Sean also said it was important to choose a cut of meat that is right or your and your needs.

He said: "Many people cooking a lamb roast will automatically go or a lamb leg as they are easily accessible and look fantastic on the table - however this cut won't suit everyone, including the number of people they are cooking for and how long they are able to spend with it in the oven.

"Due to its size, lamb legs can also become dry easily and require a bit more care and attention while in the oven.

"Those cooking for smaller parties can choose a cut such as the rump or best end for a juicy, tender and boneless option. You can also buy more of these and roast them together to suit you."

Sean said it is a good idea to invest in a meat thermometer to get the perfect roast on the meat.

He added: "For a lamb roast that is perfectly pink, succulent and not one bit dry, we ideally want to reach an internal temperature of 55 degrees Celsius.

"While it is possible to make a delicious roast lamb without a thermometer, those wanting to get that perfect roast every time will find that a meat thermometer is your best friend, and a failsafe way of getting consistent results that are bound to impress your guests."

And if you don't fancy cooking, The Ivy Roast Lamb Rump, £26.95, will be served every Sunday between 11am and 4pm and will be available beyond Easter, alongside The Ivy Collection's chicken and beef Sunday Roasts.