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Honey Roasted Leg of Lamb

with rosemary, served with buttered peas & asparagus

INGREDIENTS

     +    
The Lamb

1 leg of Lamb (1.5kg in weight) on the bone

1 bulb of garlic cloves, cut in ½ or ¼ pieces depending on size

1 small bunch of rosemary with flowers

12g coarse sea salt

100ml olive oil

1.5 tbsp honey

2 peeled onions, peeled

3 peeled carrots, peeled

500ml white chicken stock

     +    
Buttered Peas with Soft Lettuce

100g banana shallots, peeled and finely diced

200g soft English lettuce, cut thinly (alternatively you can use gem lettuce)

400g shelled & cooked peas

50ml veg stock

50g butter

50ml double cream

4 spring onions, sliced thinly

1tsp chopped parsley

1 tsp chopped chervil

     +    
Potato Gratin with Truffle

Take 5-6 medium sized peeled potatoes (approx 800g)

600ml double cream

200ml milk

80g Parmesan

80g Montgomery cheddar

80g Gruyere cheese

12g Maldon salt

3g crushed black pepper

2-3 rosemary sprigs

3-4 thyme sprigs

6-8 sage leaves + 4 bay leaves, scrunched

10-12 cloves of garlic, finely chopped

Method

     +    
The Lamb

Oven at 140c, then 210c

Make15-20 small incisions over the leg of lamb. Insert the cloves of garlic into the small holes, along with the rosemary and smear over the olive oil, honey and sea salt.

Sprinkle over the rosemary flowers (if you can get them), then make a large envelope of tin foil to place the lamb in and fold it over so that it’s all contained. Leave the lamb out of the fridge for approximately 3 hours before roasting. This is so the meat will cook evenly throughout.

Cut the carrots in 1/2 length ways and the onions into 1inch pieces. Place these into the bottom of the roasting tray with the rest of the olive oil and a few rosemary leaves. Place the lamb leg on top of the veg and place into the oven at 150c for 50-60 minutes.

The best way to tell if the meat is cooked is by inserting a temperature probe if you have one, or roasting fork into the centre of the meat and then lightly place the fork onto your upper lip. For pink 43c, medium rare 54˚c or medium at 65˚c. If you wish to cook the Lamb all the way through until it is well done, it will need about 1. 5 hours in the oven.

Once cooked, remove from the oven, and leave the lamb to rest on the tray for 20 minutes. Place the whole roasting tray that the lamb was sat in onto the heat and then re-colour the vegetables. Add the chicken stock and bring to the simmer, reducing by 2/3rd’s, then season with salt and pepper.

Place 1/2 tsp of corn flour into a little container and add a tbsp of cold water, before whisking this into the gravy. Simmer for a few minutes, then pass this through a fine sieve into a clean pan. Press the vegetables well for maximum flavour and turn the oven to 210c.

Un-wrap the lamb from the foil and add the juices to the sauce. The lamb can then be re-brushed with honey and placed back into the oven for a further ten minutes. Continue to baste until it’s nicely caramelized, then rest for 5 minutes before carving.

     +    
Buttered Peas with Soft Lettuce

Cook the peas in boiling salted water, then refresh in iced water before draining to dry. Sweat the shallots in a pan with 25g of butter and cook until almost soft on a low heat with no colour. Add the peas, seasoning, sliced spring onions and cook for a couple of minutes, adding the stock and cream. Stir in the rest of the butter, add the herbs, lettuce and serve.

     +    
Asparagus

3 asparagus spears per person.

Cut the tough ends from each of the asparagus and remove any ears that sprout from the sides an inch from the top. Peel the outside skin 3-4cm from the base with a speed peeler. Cook them in 2 litres of boiling salted water until just tender for 2-3 minutes, then remove and place into iced water to cool. You can then reheat later.

     +    
Potato Gratin with Truffle

Slice the potatoes about 1-2mm thick and put to the side.

Place all the ingredients except the cheese into a pan and bring to a simmer. Leave to sit for 30 minutes covered with clingfilm to infuse.

Heat the cream back up to a low simmer, remove the twigs of herbs, add the potato, and bring back to a low simmer and cook for a further 5 minutes. Leave to cool for 15 minutes.

Mix well, then start to layer this up, adding freshly grated truffle between the layers with the mixed cheese. Repeat until you have built 5-6 layers, finishing with the cheese & truffle on top. Bake at 160c for 60 minutes until the potato is tender and you can put a knife through it easily. Make sure that it’s nice & caramelized, however if it starts to become a little over coloured, cover in tin foil. If there is not enough colour, turn the oven up a little to 180c.

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Honey Roasted Leg of Lamb

with rosemary, served with buttered peas & asparagus

INGREDIENTS

   +   
The Lamb

1 leg of Lamb (1.5kg in weight) on the bone

1 bulb of garlic cloves, cut in ½ or ¼ pieces depending on size

1 small bunch of rosemary with flowers

12g coarse sea salt

100ml olive oil

1.5 tbsp honey

2 peeled onions, peeled

3 peeled carrots, peeled

500ml white chicken stock

   +   
Buttered Peas with Soft Lettuce

100g banana shallots, peeled and finely diced

200g soft English lettuce, cut thinly (alternatively you can use gem lettuce)

400g shelled & cooked peas

50ml veg stock

50g butter

50ml double cream

4 spring onions, sliced thinly

1tsp chopped parsley

1 tsp chopped chervil

   +   
Potato Gratin with Truffle

Take 5-6 medium sized peeled potatoes (approx 800g)

600ml double cream

200ml milk

80g Parmesan

80g Montgomery cheddar

80g Gruyere cheese

12g Maldon salt

3g crushed black pepper

2-3 rosemary sprigs

3-4 thyme sprigs

6-8 sage leaves + 4 bay leaves, scrunched

10-12 cloves of garlic, finely chopped

Method

   +   
The Lamb

Oven at 140c, then 210c

Make15-20 small incisions over the leg of lamb. Insert the cloves of garlic into the small holes, along with the rosemary and smear over the olive oil, honey and sea salt.

Sprinkle over the rosemary flowers (if you can get them), then make a large envelope of tin foil to place the lamb in and fold it over so that it’s all contained. Leave the lamb out of the fridge for approximately 3 hours before roasting. This is so the meat will cook evenly throughout.

Cut the carrots in 1/2 length ways and the onions into 1inch pieces. Place these into the bottom of the roasting tray with the rest of the olive oil and a few rosemary leaves. Place the lamb leg on top of the veg and place into the oven at 150c for 50-60 minutes.

The best way to tell if the meat is cooked is by inserting a temperature probe if you have one, or roasting fork into the centre of the meat and then lightly place the fork onto your upper lip. For pink 43c, medium rare 54˚c or medium at 65˚c. If you wish to cook the Lamb all the way through until it is well done, it will need about 1. 5 hours in the oven.

Once cooked, remove from the oven, and leave the lamb to rest on the tray for 20 minutes. Place the whole roasting tray that the lamb was sat in onto the heat and then re-colour the vegetables. Add the chicken stock and bring to the simmer, reducing by 2/3rd’s, then season with salt and pepper.

Place 1/2 tsp of corn flour into a little container and add a tbsp of cold water, before whisking this into the gravy. Simmer for a few minutes, then pass this through a fine sieve into a clean pan. Press the vegetables well for maximum flavour and turn the oven to 210c.

Un-wrap the lamb from the foil and add the juices to the sauce. The lamb can then be re-brushed with honey and placed back into the oven for a further ten minutes. Continue to baste until it’s nicely caramelized, then rest for 5 minutes before carving.

   +   
Buttered Peas with Soft Lettuce

Cook the peas in boiling salted water, then refresh in iced water before draining to dry. Sweat the shallots in a pan with 25g of butter and cook until almost soft on a low heat with no colour. Add the peas, seasoning, sliced spring onions and cook for a couple of minutes, adding the stock and cream. Stir in the rest of the butter, add the herbs, lettuce and serve.

   +   
Asparagus

3 asparagus spears per person.

Cut the tough ends from each of the asparagus and remove any ears that sprout from the sides an inch from the top. Peel the outside skin 3-4cm from the base with a speed peeler. Cook them in 2 litres of boiling salted water until just tender for 2-3 minutes, then remove and place into iced water to cool. You can then reheat later.

   +   
Potato Gratin with Truffle

Slice the potatoes about 1-2mm thick and put to the side.

Place all the ingredients except the cheese into a pan and bring to a simmer. Leave to sit for 30 minutes covered with clingfilm to infuse.

Heat the cream back up to a low simmer, remove the twigs of herbs, add the potato, and bring back to a low simmer and cook for a further 5 minutes. Leave to cool for 15 minutes.

Mix well, then start to layer this up, adding freshly grated truffle between the layers with the mixed cheese. Repeat until you have built 5-6 layers, finishing with the cheese & truffle on top. Bake at 160c for 60 minutes until the potato is tender and you can put a knife through it easily. Make sure that it’s nice & caramelized, however if it starts to become a little over coloured, cover in tin foil. If there is not enough colour, turn the oven up a little to 180c.

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