Mediterranean Roast Leg Of Lamb With Vegetable Gratin Recipe
Servings: 6
Ingredients
- 1 4/5 kg leg of lamb well trimmed but not completely devoid of fat
- 1 lrg clv garlic cut into slivers
- 1 sprg rosemary
- 12 x pitted green olives sliced coarse sea salt and freshly grnd black pepper
- 2 tsp dijon mustard
- 2 tsp black olive paste watercress or possibly rocket to garnish
- 1 3/4 kg mixed vegetables such as carrots potatoes leeks onions courgettes coarsely shredded in a food processor
- 300 ml double cream
- 1 x salt and freshly grnd black pepper freshly grated nutmeg
Directions
- Aga equipment:large roasting tin on third set of runners in roasting oventhen first set of runners in simmering ovenwire shelf on second set of runners in roasting oven
- Make small slits all over the larnb w then squeeze pcs of garlic rosemary and olives into each slit.
- Season the meat well on both sides with salt and pepper then mix together the mustard and olive paste and smear generously over the lamb in the roasting tin.
- Roast in the roasting ovenfor 30 min then transfer to the top of tire simmering ovenfor at least 2 hrs. Return the lamb to the roasting ovenfor a final 30 min to crisp the fat then leave to stand for 20 to 30 min before carving.
- Blanch the prepared vegetables for 4 to 5 min in boiling salted water on top of the aga (you may need to do this in two batches) then drain.
- Turn into a buttered gratin dish and mix with the cream salt pepper and freshly grated nutmeg.
- Cook the vegetables for 20 to 25 min on the wire shelf at the top of the roasting ovenwhile the lamb is resting.
- Stir the vegetables once during cooking.
- Overlap slices of lamb on a bed of the vegetables with a garnish of watercress or possibly rocket on top.
- Spoon some of the creamy vegetable juices over and serve immediately.
- Slow agaroasted lamb is packed with favour especially when crusted with a richly savoury and pungent mix of mustard and olive pate. The vegetable gratin is all which it is needed on the side.
- Serves 6
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 580g | |
| Recipe makes 6 servings | |
| Calories 780 | |
| Calories from Fat 407 | 52% |
| Total Fat 45.42g | 57% |
| Saturated Fat 20.99g | 84% |
| Trans Fat 0.0g | |
| Cholesterol 193mg | 64% |
| Sodium 332mg | 14% |
| Potassium 1294mg | 37% |
| Total Carbs 41.75g | 11% |
| Dietary Fiber 12.0g | 40% |
| Sugars 0.1g | 0% |
| Protein 54.44g | 87% |
