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Heston's Easter roast leg of lamb
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‘Easter and spring always bring lamb to mind, so here’s a fantastic recipe for roasting a lamb leg with a black olive purée – a classic Provençal combination – and finishing it with a lovely, punchy lamb sauce’
FOR THE BLACK OLIVE PUREE
30g Heston from Waitrose Alder Wood Smoked Streaky Bacon Rashers, about 1½ slices
30g Parmigiano Reggiano, grated
20g garlic, peeled, finely sliced
140g Kalamata olives, pitted
1 tsp lemon zest (about 2-3 lemons)
1 tsp chopped rosemary
35g Dijon mustard
50g unsalted butter, softened
FOR THE LEG OF LAMB
1 whole bone-in leg of lamb, about 2kg
Salt and black pepper
FOR THE SAUCE
100ml dry white wine
500g Heston from Waitrose Chicken Stock
1 tbsp wholegrain mustard
½ tsp sherry vinegar
10g Cooks’ Ingredients Sunkissed Tomatoes, diced
¼ tsp parsley, chopped
1. Preheat the oven to 180ºC, gas mark 4. Cook the bacon under the grill until crisp and golden, pat dry on kitchen paper and allow to cool completely, then finely chop. Place all of the ingredients for the black olive purée, including the cooked bacon, into the jug of a blender and blitz until a coarse paste is formed. Place the contents into a piping bag and set to one side.
2. Using a small, sharp knife, make approximately 25 deep incisions over the leg of lamb. Then using the piping bag, fill each one of the cavities with the black olive purée.
3. Season the lamb with salt and freshly ground black pepper, then insert a rosemary sprig into each cavity.
4. Place the leg of lamb on a rack in a flame-resistant roasting tin and place any remaining rosemary in the bottom of the pan. Pour 150ml water into the bottom of the pan and roast according to the pack instructions (25 minutes per 500g plus 25 minutes for medium), or to your liking. When cooked, remove the lamb from the oven (reserving the juices in the tin), wrap it in foil and allow to rest for at least 30 minutes, while you make the sauce.
5. Place the roasting tin over a medium-high heat, allow the lamb juices to come to a boil then reduce by half. Add the wine and use a spatula to scrape all the delicious bits from the bottom of the pan. Allow the liquid to reduce by half. Add the chicken stock and, again, reduce by half. Pour off any excess fat then strain the liquid through a fine sieve into a bowl. Stir in the wholegrain mustard, sherry vinegar and tomatoes, season with salt and freshly ground black pepper, then pour into a warm jug. Sprinkle with freshly chopped parsley and serve with the lamb.
Typical values per serving:
This recipe was first published in Thu Apr 02 11:59:00 BST 2015.