| 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 |
pk |
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 |
ml |
Olive oil; (1tbsp) |
| 1/2 |
|
300 ml pot Joub.re Lamb Stock |
| 150 |
ml |
Light-bodied red wine; ( 1/4 pt) |
| 1/2 |
pk |
Fresh thyme |
| 15 |
ml |
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 220°C, 425°F, gas mark 7 for 20
minutes, then reduce to 180°C, 350°F, 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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