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    Simple roast lamb with samphire

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    Simple roast lamb with samphire

    • Preparation time: 15 minutes
    • Cooking time: 2 hours, plus resting
    • Total time: 2 hours 15 minutes, plus resting

    Serves: 6 with leftovers (150g lamb per person)

    Ingredients

    2kg Waitrose Whole Lamb Leg, fat trimmed off
    1 large onion, thickly sliced
    300ml dry white wine
    400g frozen baby broad beans
    1 tbsp olive oil
    1 echalion shallot, chopped
    2 garlic cloves, finely chopped
    2 x 90g packs samphire
    grated zest and juice of 1 lemon
    1 tbsp Waitrose Cooks’ Ingredients Nonpareille Capers, drained, rinsed and roughly chopped
    2 tbsp chopped fresh parsley
    mashed potatoes, to serve

    Method

    1. Take the lamb out of the fridge 30 minutes before cooking. Preheat the oven to 220°C, gas mark 7. Put the sliced onion in a roasting tin and pour over the wine and 150ml water. Sit the lamb on top and roast for 45 minutes, then reduce the heat to 190°C, gas mark 5 and cook for a further 1-1¼ h ours until cooked to your liking. Remove the lamb from the oven, wrap in foil and allow to rest for 20 minutes.

    2. Meanwhile, cook the baby broad beans in a pan of boiling water for 3 minutes until tender, then drain and set aside.

    3. Heat the oil in a large frying pan and cook the shallot and garlic for 2 minutes, then add the samphire and cook for 3 minutes until tender. Add the broad beans, lemon zest and juice and capers, then cook for another 1-2 minutes until piping hot. Stir in the parsley.

    4. Carve the lamb. Serve with the vegetables and a bowl of mashed potatoes to share. 

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    This recipe appeared in Waitrose Health, Spring 2018 issue

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