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Simple roast lamb with samphire and broad beans
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It’s hard to beat a fine roast on a Sunday. Juicy lamb is great with salty samphire and buttery broad beans and the mashed potatoes help you mop up all the lovely juices.
2kg Waitrose New Zealand Whole Lamb Leg
1 large onion, thickly sliced
300ml dry white wine
250g frozen baby broad beans
1 tbsp olive oil
1 echalion shallot, chopped
2 garlic cloves, finely chopped
2 x 90g packs Waitrose Samphire
Grated zest and juice of 1 lemon
1 tbsp Cooks’ Ingredients Nonpareille Capers, drained, rinsed and roughly chopped
2 tbsp chopped fresh parsley
Mashed potatoes, to serve
1. Take the lamb out of the fridge 30 minutes before cooking. Preheat the oven to 220°C, gas mark 7. Place 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 1-1 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 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 and cook for another 1-2 minutes until piping hot. Stir in the parsley.
4. Carve the lamb. Serve with the vegetables and mashed potatoes.
Typical values per serving:
Phillip Schofield's perfect match: The interesting mix of sharp and rich flavours in the pasta go brilliantly well with the velvety fruitiness of Terra Viva Organic Merlot IGT Delle Venezie. This wine is a real find.A warming juicy red would be ideal here: Valdivieso Winemaker Reserva Malbec 2010 Central Valley, Chile.
This recipe was first published in March 2017.