It’s absolutely freezing right now, the snow is falling and it’s time to raid the freezer for something that will gently braise away filling the cottage with warm hunger pang inducing scents. At the back of the freezer, much to my surprise I found a big hunk of lamb leg that I must have bought a good 6 months ago and completely forgotten about it hidden away behind the frozen elderflower syrups. I marinated it in a warming blend of garlic, rosemary and thyme whilst it defrosted then simply popped it in a big roasting pot with some peeled pickling onions, lamb stock and sherry. In Summer I tend to serve lamb with fresh mint sauce but colder days mean sturdier stuff so I opt for leek flower sauce which is an incredibly potent blend of leek flowers, salt and seasoning and packs a real flavour punch.
- 4 cloves garlic, few sprigs rosemary, small bunch thyme, olive oil
- lamb leg joint
- 6 pickling onions, peeled
- 2 tablespoons Essential Cuisine lamb stock powder
- 300ml amontillado sherry
- 3 bay leaves
- freshly ground black pepper and Halen Môn salt
Roasted veg, steamed savoy cabbage and leek flower sauce.
- Blitz the first four ingredients to make your marinade then rub it all over your lamb and leave for 24 hours.
- Put everything in a pot, cover then roast in the oven at 180C for about 1 1/2 hours then remove meat to rest covered with tin foil and tea towels whilst you reduce the liquid by about half to make the gravy.