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2kg whole lamb leg
½ tbsp sea salt flakes
250ml dry white wine
1 bulb/s bulb garlic, halved horizontally
6 bay leaves
For the pesto
1½ pack x 25g packs mint, leaves only
25g pack flat leaf parsley, leaves only
175ml extra virgin olive oil
30g blanched whole almonds, roughly chopped
1 unwaxed lemon, zest, juice of ½, more if needed
20g Parmigiano Reggiano, roughly chopped, plus extra finely grated (optional)
Put the lamb in a roasting tin or other
ovenproof dish into which it fits fairly snugly.
Rub the salt all over and set aside to let a little
of the moisture draw out. Meanwhile, preheat
the oven to 240ºC, gas mark 9.
Roast the lamb for 20 minutes, so the meat is
slightly burnished, then reduce the temperature
to 150ºC, gas mark 2. Remove the roasting
tin from the oven. Pour the wine and 350ml
water into the hot tin and add the garlic and
bay leaves. Carefully tent the tray with foil, then
return to the oven for 3 hours 30 minutes.
At some point while the lamb is cooking,
make the pesto in a food processor or blender.
Pulse the picked herbs with 2 tbsp olive oil.
Add the almonds, lemon zest and parmesan,
plus a little more oil if needed, and blitz to give
a coarse paste. Decant to a serving bowl, then
stir in the remaining oil and the lemon juice,
so you’re left with a loose, slick, green sauce.
Taste and season with salt, more lemon juice
or grated parmesan, if needed.
When the lamb is ready, transfer the joint
to a platter and cover with the foil again for
20 minutes, while the rest of your meal comes
together. The lamb should now be succulent
and easy to carve or pull apart when you serve.
Once settled, skim some of the fat from
the tray and transfer 3-4 ladlefuls of the lamb
broth to a saucepan. Simmer and reduce
for 10 minutes to make a gravy. Reserve the
remainder as a stock or broth for another day.
Serve with the rested lamb.
Typical values per serving when made using specific products in recipe
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