Lunch/Dinner Slow Roast Leg of Lamb
Serves : 6
Preparation Time: 20 minutes
Cooking Time: 3 1/2-4 hours
Ingredients
- 6 garlic cloves, roughly chopped
- 2 tbsp roughly chopped rosemary
- 2 tbsp olive oil
- sea salt and freshly ground black pepper
- 1.2kg potatoes, scrubbed and cut into large chunks
- 3 red onions, cut into quarters
- 2kg leg of lamb
- 1 bunch spring onions, roughly chopped
- 480g frozen peas
- 1 chicken stock cube (gluten free)
- 2 heads little gem, leaves separated and halved lengthways if large
- 2 tbsp roughly chopped mint leaves
Nutrition
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Method
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Preheat the oven to 180°C, fan 160°C, gas mark 4.
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Put the chopped garlic and rosemary into a small bowl, add half the olive oil, season well with salt and black pepper then mix together.
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Tip the potatoes into the bottom of a large roasting tin, then add the red onions and toss together.
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Set the leg of lamb on top of the potatoes, then rub the lamb with the garlic rosemary mixture.
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Place in the oven to roast for 4 hours until the lamb is really tender and falling off the bone.
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Remove, cover with foil and leave to rest while you prepare the peas. Boil a kettle. Crumble the stock cube into a jug, then add 250ml boiling water and stir well.
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Heat a sauté pan until medium hot. Add the last of the oil and the spring onions and sweat for 2-3 minutes until softened.
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Add the peas and stock and bring to a simmer. Add the little gem, cover and cook for 2 minutes until hot through and the lettuce just tender.
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Season with black pepper then stir through the mint.
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Shred the lamb and serve with the peas, potatoes and onions.
