Leg of lamb encrusted in garlic, thyme and rosemary, resting on a rack over a tray of water, carrots and onions and sealed with tin foil, roasted on a low heat for 4.5 hours and then uncovered for the last 30 mins or reverse seared on a BBQ or hot pan.
Slow cooked luxurious celeriac and potato dauphinoise
Steamed long stemmed broccoli tossed in garlicky lemon butter
Leg of Lamb
Approx. 2kg lamb leg with bone (room temp)
6 cloves of garlic
4 sprigs of rosemary
Large handful of thyme
Large handful or parsley
salt and pepper
2 large onions, peeled and roughly chopped up
2 large carrots peeled and roughly chopped up
Plain flour (for gravy)
Cornflour and water to make a paste (for gravy)
500ml chicken stock (for gravy)
Celeriac and potato dauphinoise
400g maris piper potatoes
500ml double cream
1 tbsp Dijon mustard
1 tbsp rosemary finely chopped
2 cloves of garlic
100g parmesan grated
Salt and pepper
Purple Sprouting Broccoli Almondine
400g purple sprouting broccoli
100g salted butter
Handful of flaked almonds
Salt and pepper
0-15 min - Preheat oven 150.C Make the lamb marinade by finely chopping up the garlic, rosemary, thyme, parsley, big pinch of salt and pepper and mixing this in a bowl with approx. 2 tbsp of olive oil to form a paste.
Prepare the lamb leg by carefully taking off any excess skin/silver skin.
Then pierce the lamb leg evenly with a knife, this is so the marinade rub can permeate through while roasting.
Rub the marinade all over the lamb and into the incisions you have made into the lamb leg.
Make sure your grill tray is big enough for your leg of lamb, put the onions and carrots on the tray and put the grill part over it.
Add the marinated lamb leg on the grill tray and pour 500ml of water into the tray. Then cover tightly to the edge of the tray with tin foil.
15-30 min - Mandolin potatoes and celeriac.
Then make the creamy sauce in pot till simmering – mix in the double cream, mustard, rosemary, garlic and parmesan, it is ready when it is smooth- only takes about 5 min to make.
Then arrange in alternate layers of vegetable in an oven proof dish (greased well with butter) then pour the mixture on top – make sure it is seasoned well.
Leave this to the side till the 3-hour mark.
The potatoes and celeriac will have time to infuse with the yummy creamy sauce.
30-45 min- TIDY UP
45 min -2 hours - BREAK
2 hours - Check water in the tray under the lamb, add another 250ml of water if it has all evaporated.
You want the delicious tasty juices that have dripped from the lamb to be kept and not burnt onto the tray.
Cover it up again with the tinfoil and keep roasting.
3 hours – 4 ½ hours - Make a cartouche from parchment paper.
Then use another smaller heavy tin or oven dish to weigh down the ingredients.
Bake for 90 min at 150C. Remove cartouche when ready to serve 15 min before to brown on top.
At the 4 ½ hour mark - Take the dauphinoise out of the oven after 90 min.
You may need kitchen roll to absorb any excess fat that may have come out of the sauce.
At the 4 ½ hour mark - take out the lamb and let it rest under the foil for 15 min.
Turn the oven up to 180C.
4 ½-4 ¾ hours - Fire up the BBQ or heat a heavy bottomed pan add oil and sear the lamb leg on all side – this is known as reverse searing and adds even more flavour to the lamb.
Then put onto a platter and cover lightly with foil till needed.
4 ¾ -5 hours - Put the dauphinoise back into the oven without the cartouche for about 15 min till golden brown on top.
Steam the broccoli till tender for about 5-6 min then put them in an ice bath.
Once needed, heat the butter in pan till foaming stops, then add the almonds till they are golden (will only take a couple of minutes).
Then add large squeeze of lemon juice and season with salt and pepper, then toss the broccoli back in and coat and serve.
To the grill tray add 2 tbsp of flour and mix in with the carrots and onions and heat oven the hob.
Then to deglaze the grill tray by adding the stock and let it simmer away. If the gravy is too thin add the cornflour paste while it is bubbling. Strain and put in gravy jug or blitz with soup blitzer to make a very thick gravy.