Roast leg of lamb with braised spring veg
This recipe sums up the season so brilliantly, it made it onto the cover of olive
Difficulty and servings
Serves 6
Preparation and cooking times
Prep 15 mins
Cook 1 hr 30 mins
- Heat the oven to 200C/fan 180C/gas 6. Put the onion slices in a roasting tray with 4 tbsp water. Sit the lamb on top and rub the surface of the meat with olive oil and season with pepper and sea salt.
- Roast for 1 hour 15 mins for medium rare, 1 hour 30 mins for medium. Baste the lamb 2-3 times with the juices from the base of the tin as it cooks.
- Blanch the carrots and leeks for 2 mins, add the rest of the veg for a further 2 mins until everything is just tender, then refresh in cold water and drain.
- Once cooked, rest the lamb on a plate or board for 20-30 mins under foil. Scoop out most of the fat from the roasting tin and discard. Strain the juices into a large pan, add a splash of stock or wine and simmer for 5 mins. Tip in the veg and stir to heat through. Stir in the tarragon. Serve with the lamb on a platter with the veg.
Per serving
461 kcalories, protein 50.4g, carbohydrate 9.4g, fat 25 g, saturated fat 11.4g, fibre 5.1g, salt 0.42 g
Recipe from olive magazine, May 2010.
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http://www.bbcgoodfood.com/recipes/462633/
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Ingredients
- 2 onions , cut into thick slices
- 1 leg lamb , about 2kg
- olive oil
- 200g baby leeks
- 200g peas
- 200g broad beans , double podded
- 200g baby carrots
- splash chicken stock or white wine
- 1 bunch tarragon , chopped
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Difficulty and servings
Serves 6
Preparation and cooking times
Prep 15 mins
Cook 1 hr 30 mins
Ingredients
- 2 onions , cut into thick slices
- 1 leg lamb , about 2kg
- olive oil
- 200g baby leeks
- 200g peas
- 200g broad beans , double podded
- 200g baby carrots
- splash chicken stock or white wine
- 1 bunch tarragon , chopped
Per serving
461 kcalories, protein 50.4g, carbohydrate 9.4g, fat 25 g, saturated fat 11.4g, fibre 5.1g, salt 0.42 g
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28 December 2011
Ted Kenny rated this recipe
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10 May 2012
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08 August 2012
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