| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
French |
Waitrose1 |
6 |
Servings |
INGREDIENTS
| 1/2 |
|
Leg, knuckle end |
|
|
British lamb |
|
|
approximately 1.3kg |
|
|
3lb |
| 3 |
|
Cloves garlic, peeled and |
|
|
cut into |
|
|
slivers |
| 1/2 |
|
Fresh rosemary, broken into |
|
|
small |
|
|
sprigs |
|
|
Salt and freshly ground |
|
|
black pepper |
| 1 |
|
Onion, sliced |
| 2 |
|
Carrots and 2 sticks celery |
|
|
finely chopped |
| 2 |
|
Leeks, finely sliced |
| 15 |
|
Olive oil, 1tbsp |
| 1/2 |
|
300 ml pot Joubre Lamb |
|
|
Stock |
| 150 |
|
Light-bodied red wine, 1/4 |
|
|
pt |
| 1/2 |
|
Fresh thyme |
| 15 |
|
Redcurrant jelly, 1tbsp |
| 1 |
|
400 g can Waitrose Flageolet |
|
|
Beans drained |
| 250 |
g |
Cherry tomatoes, halved |
|
|
9oz |
INSTRUCTIONS
Place the lamb in a large, lidded roasting dish. Make incisions in the
meat with a sharp knife and insert a garlic sliver and rosemary sprig
into each incision. Season. Roast the lamb in a preheated oven at
220øC, 425øF, gas mark 7 for 20 minutes, then reduce to 180øC,
350øF, gas mark 4. Lightly fry the onion, carrots, celery and leeks
in the oil for 5 minutes. Add the stock and wine and bring to the
boil. Season with pepper and add the sprigs of thyme. Pour around the
lamb, cover tightly and cook, basting occasionally, for 3 hours.
Remove the herbs from the stock, then remove the lamb, cover with foil
and leave to rest. Transfer the vegetables and stock to a saucepan.
Add the redcurrant jelly, beans and tomatoes and simmer for 5 minutes.
Carve the lamb and serve on a bed of the vegetables with creamy mashed
potatoes. Converted by MC_Buster. NOTES : British lamb is perfectly
complemented by garlic and rosemary. Braising the lamb with the
vegetables in stock keeps the meat moist and full of flavour.
Converted by MM_Buster v2.0l.
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