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Honey Roasted Baby Leg of Lamb with Buttered Peas

INGREDIENTS

     +    
Lamb

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

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

Oven at 140c then 210c

     +    
Buttered peas & soft lettuce

2 large banana shallots, peeled and finely diced

1 soft English lettuce, cut thinly (alterbativley you can use gem lettuce)

400g-shelled or frozen peas

50ml veg stock

50g butter

50ml double cream

3 spring onions, sliced thinly

1 tbsp chopped parsley

     +    
Roasted artichoke

5 globe artichokes

Olive oil

15g butter

Few sprigs of fresh thyme

2 bay

2g salt

8 turns of milled pepper

150ml veg stock

Method

     +    
Lamb

Make about 15-20 small incisions all over the leg of lamb. Insert the cloves of garlic into the small holes, along with the rosemary and then smear in olive oil, honey and sea salt.

Sprinkle on rosemary flowers if you have them, then make a large envelope of tin foil to place the lamb in and fold it over so that it’s all contained.

Place this on a wire rack in a roasting tray, leaving out of the fridge for approximatley an hour before roasting. This is so the meat will cook more evenly throighout.

Cut the carrots in 1/2 length ways, and the onions into 1 inch 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 ontop and into the oven on 140c for about 50-60 minutes.

The best way to tell if the meat is cooked is by inserting a roasting fork into the centre of the meat and then lightly place the fork onto your upper lip. It should be a little hotter than your own body temp (37˚c). For medium rare, cook the Lamb to 58˚c / medium at 65˚c. If you want to cook the Lamb all the way through until it is well done, it will need about 1. 5 hours in the oven.

When it is ready remove from the oven and leave the lamb to rest on the tray for 30 minutes. While this is resting, you can make the sauce. Place the whole roasting tray 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. Whisk this into the gravy. Simmer for a few minutes then pass this through a fine sieve into a clean pan.  Press the vegetables really well for maximum flavour.

Un-wrap the lamb from the foil and add any juice to the sauce. The lamb can then be re brushed with honey and be placed back into the oven for ten minutes. Continue to baste so its nicely caramelized, then rest for 5 minutes and carve.

 

     +    
Buttered peas & 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, seasoniong, 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.

     +    
Roasted artichokes

Take off the outer leaves from the artichokes and cut away all the green tough part of the outer skin.

Cut the tip off the top of the artichoke if needed, however if they are smll you can leave these on. Also remove the stalk from the base. Cut them in half and then each half in three.

 

Heat a frying pan on a low heat, add the olive oil, butter and once golden add the artichoke. Season with salt and pepper and add the thyme, bay leafe and cook slowly for about 15 minutes until they are caramelised.

 

Add the stock and reduce this until syrupy and the artichokes are nicely glazed.

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Honey Roasted Baby Leg of Lamb with Buttered Peas

INGREDIENTS

   +   
Lamb

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

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

Oven at 140c then 210c

   +   
Buttered peas & soft lettuce

2 large banana shallots, peeled and finely diced

1 soft English lettuce, cut thinly (alterbativley you can use gem lettuce)

400g-shelled or frozen peas

50ml veg stock

50g butter

50ml double cream

3 spring onions, sliced thinly

1 tbsp chopped parsley

   +   
Roasted artichoke

5 globe artichokes

Olive oil

15g butter

Few sprigs of fresh thyme

2 bay

2g salt

8 turns of milled pepper

150ml veg stock

Method

   +   
Lamb

Make about 15-20 small incisions all over the leg of lamb. Insert the cloves of garlic into the small holes, along with the rosemary and then smear in olive oil, honey and sea salt.

Sprinkle on rosemary flowers if you have them, then make a large envelope of tin foil to place the lamb in and fold it over so that it’s all contained.

Place this on a wire rack in a roasting tray, leaving out of the fridge for approximatley an hour before roasting. This is so the meat will cook more evenly throighout.

Cut the carrots in 1/2 length ways, and the onions into 1 inch 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 ontop and into the oven on 140c for about 50-60 minutes.

The best way to tell if the meat is cooked is by inserting a roasting fork into the centre of the meat and then lightly place the fork onto your upper lip. It should be a little hotter than your own body temp (37˚c). For medium rare, cook the Lamb to 58˚c / medium at 65˚c. If you want to cook the Lamb all the way through until it is well done, it will need about 1. 5 hours in the oven.

When it is ready remove from the oven and leave the lamb to rest on the tray for 30 minutes. While this is resting, you can make the sauce. Place the whole roasting tray 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. Whisk this into the gravy. Simmer for a few minutes then pass this through a fine sieve into a clean pan.  Press the vegetables really well for maximum flavour.

Un-wrap the lamb from the foil and add any juice to the sauce. The lamb can then be re brushed with honey and be placed back into the oven for ten minutes. Continue to baste so its nicely caramelized, then rest for 5 minutes and carve.

 

   +   
Buttered peas & 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, seasoniong, 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.

   +   
Roasted artichokes

Take off the outer leaves from the artichokes and cut away all the green tough part of the outer skin.

Cut the tip off the top of the artichoke if needed, however if they are smll you can leave these on. Also remove the stalk from the base. Cut them in half and then each half in three.

 

Heat a frying pan on a low heat, add the olive oil, butter and once golden add the artichoke. Season with salt and pepper and add the thyme, bay leafe and cook slowly for about 15 minutes until they are caramelised.

 

Add the stock and reduce this until syrupy and the artichokes are nicely glazed.

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