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INGREDIENTS

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THE LAMB

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

1 bulbs garlic: all cloves peeled and cut in ½ or ¼ pieces depending on size

1 Small bunch of rosemary with flowers (if you have rosemary growing in the garden)

12g Coarse sea salt

100ml olive oil

1.5 tbsp honey

2 peeled onions

3 peeled carrots

500ml white chicken stock

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BUTTERED PEAS WITH SOFT LETTUCE

2 large, peeledand finely diced banana shallots

1 soft English lettuce

400g-shelled peas or bag of frozen

50ml veg stock

50g butter

50ml double cream

3 spring onions sliced thinly

1 tbsp chopped parsley

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ROASTED ARTICHOKES

5 globe artichokes

A little olive oil

15g butter

Few sprigs of fresh thyme

2 bay

2g salt

8 turns of milled pepper

150ml veg stock

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ROASTED BABY LEG OF LAMB

METHOD

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THE LAMB

 

Make 15-20 small incisions all over the leg of lamb. Take the cloves of garlic, insert them into the small holes, along with the rosemary in the remaining holes. Smear in the olive oil, honey & sea salt and then sprinkle over the rosemary flowers if you have them.  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 approx an hour before roasting (this is to ensure that all of  the meat is at one temperature throughout meaning the meat will cook more evenly)

Cut the carrots in 1/2 length ways and the onions into 1 inch pieces. Place these onto the bottom of the roasting tray with the rest of the olive oil and a few rosemary leaves. Place the lamb leg into the oven on 140c for about 50-60 mins.

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. For ‘medium’ around 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 mins. 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, bring this to the simmer, reduce by 2 3rd’s before seasoning with salt and pepper. Place 1/2 tsp of corn flour into a little container and add a tbsp of cold water and 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. Unwrap the lamb out of the foil and add any juice to the sauce. The lamb can then be rebrushed 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.

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BUTTERED PEAS AND SOFT LETTUCE

Cook the peas in boiling salted water, then refresh in iced water, drain and then dry.

Sweat the shallots in a pan with 25g butter and cook until almost soft on a low heat with no colour. Add the peas, seasoniong, sliced spring onions and cook for a few minutes before adding the stock and cream. Stir in the rest of the butter, add the herbs, lettuce and serve.

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ROASTED ARTICHOKES

Take off the outer leaves from the artichokes and cut away all of the green, tough part of the outer skin, until they are smooth and no dark green bits are left. Cut the tip off the top of the artichoke if needed but if they are small you can leave this on. Also remove the stalk from the base. Cut them carefully all in half, 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 & pepper, add the thyme and bay and cook on medium for about 15 minutes until they are caramelised. Add the stock and reduce this down until fairly syrupy and the artichokes are nicely glazed.

 

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