1.5kg leg of lamb (with the bone in)
1 bulb of garlic, 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
3 peeled carrots
500ml white chicken stock
2 large banana shallots, peeled and finely diced
1 soft English or gem lettuce, sliced thinly
400g-shelled or frozen peas
50ml veg stock
50g butter
50ml double cream
3 spring onions, sliced thinly
1 tbsp chopped parsley
6 medium sized peeled potatoes
400ml double cream
200ml milk
80g Parmesan
80g of Montgomery cheddar
80g of Gruyere cheddar
10g Maldon salt
3g crushed black pepper
Little fresh chopped rosemary
Pre-heat the oven at 140c, then 210c.
Remove from the fridge for approx. 1 hour and leave to get to room temperature which will allow the meat to cook evenly throughout.
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 over the 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.
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 on top 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 of 37˚c. For medium rare, cook the Lamb to 58˚c or 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 cooked to your liking, 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 2/3rds, 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 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 placed back into the oven for ten minutes. Continue to baste so its nicely caramelized, then rest for 5 minutes and carve.
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.
Cut the tough end from each asparagus and remove any ears that sprout from the sides an inch from the top. Trim the base off each one and peel very slightly before cooking them in 2 liters of boiling water with 20g salt added. Cook for 2-3 minutes until just tender, then remove and place into iced water to cool. Leave for 5 minutes, then drain and dry. Take five spears of asparagus per person, drizzle in olive oil and lightly season before placing it onto the grill, or you can heat in a sauté pan.
Slice the potatoes to a 1-2mm thickness and place all the ingredients into a pan apart from the cheese or potato. Bring to a simmer, then add the potatoes, cook for 12-15 minutes, on a very low heat. Mix occasionally, then leave to stand for 2-3 minutes.
Layer up adding the microplaned cheeses in between with cream, finishing with the cheese on top, then bake at approx. 160c for 45 minutes until the potato is tender and you can put a knife through the potato easily.
Make sure that its nice & caramelized and if starts to colour too much, cover in a little tin foil. If you find you don’t have enough colour, turn the oven up a little to 180c.
1.5kg leg of lamb (with the bone in)
1 bulb of garlic, 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
3 peeled carrots
500ml white chicken stock
2 large banana shallots, peeled and finely diced
1 soft English or gem lettuce, sliced thinly
400g-shelled or frozen peas
50ml veg stock
50g butter
50ml double cream
3 spring onions, sliced thinly
1 tbsp chopped parsley
6 medium sized peeled potatoes
400ml double cream
200ml milk
80g Parmesan
80g of Montgomery cheddar
80g of Gruyere cheddar
10g Maldon salt
3g crushed black pepper
Little fresh chopped rosemary
Pre-heat the oven at 140c, then 210c.
Remove from the fridge for approx. 1 hour and leave to get to room temperature which will allow the meat to cook evenly throughout.
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 over the 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.
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 on top 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 of 37˚c. For medium rare, cook the Lamb to 58˚c or 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 cooked to your liking, 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 2/3rds, 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 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 placed back into the oven for ten minutes. Continue to baste so its nicely caramelized, then rest for 5 minutes and carve.
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.
Cut the tough end from each asparagus and remove any ears that sprout from the sides an inch from the top. Trim the base off each one and peel very slightly before cooking them in 2 liters of boiling water with 20g salt added. Cook for 2-3 minutes until just tender, then remove and place into iced water to cool. Leave for 5 minutes, then drain and dry. Take five spears of asparagus per person, drizzle in olive oil and lightly season before placing it onto the grill, or you can heat in a sauté pan.
Slice the potatoes to a 1-2mm thickness and place all the ingredients into a pan apart from the cheese or potato. Bring to a simmer, then add the potatoes, cook for 12-15 minutes, on a very low heat. Mix occasionally, then leave to stand for 2-3 minutes.
Layer up adding the microplaned cheeses in between with cream, finishing with the cheese on top, then bake at approx. 160c for 45 minutes until the potato is tender and you can put a knife through the potato easily.
Make sure that its nice & caramelized and if starts to colour too much, cover in a little tin foil. If you find you don’t have enough colour, turn the oven up a little to 180c.
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