This Mediterranean way of serving lamb is super tasty and perfect for a posh but relaxed Sunday lunch.
Stab leg of lamb gently with point of knife all around the joint.
In pestle and mortar pound the anchovy, garlic, mint and salt and pepper to a paste. Rub over the lamb and rub in well, using stab holes to season the lamb. Heat the oil and seal the meat, roast at 220 c for 20 minutes, turn down to 180 c and cook for a further 30 minutes. When cooked take out and leave to rest for anything between 10 – 20 minutes.
For the gravy, put onions, garlic, rosemary into a roasting tray and colour onions over the heat. Take from heat, add white wine and stock, put back on heat and reduce by half. Strain into pot- re season, take off excess fat and put to one side.
To cook potatoes peel and cut into 1” high by 2” round shapes, 2 per person. Using a Parisian spoon, take out centre of top of each potato. Heat oil and splash of butter, colour potatoes- topside down only. Turn over, season and pour stock into roasting tray half way up the potato. Brush frequently with melted butter and cook until well coloured on top and starting to soften at the bottom. The potatoes should take about 40 minutes in all to cook. When cooked, take out, keep warm, fill holes made with the spoon with redcurrant jelly. To cook carrots- peel, cut in half lengthwise and cut into rough triangular shapes. Put into a pan with butter, salt and sugar and half a cup of water. Stew slowly until cooked and evaporate the water away, this should take about 20 minutes.
Add double cream and boil until thickened. This should take no more than 5 minutes. Check seasoning and add parsley and serve. Put 2 potatoes onto plate, carrots by the side. Carve 2 slices of lamb onto plate. Serve with a little gravy around.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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