Leg of lamb roasted over vegetables with rosemary garlic glazeand minted pea salsa
( SERVES 6 )
- Heat oven to 170 degC.
- Place a rack in the centre of the oven and one on the bottom shelf.
- Chose a roasting dish larger than the lamb leg and line it with baking paper. Place this dish on the bottom shelf of the oven.
- Using a small thin knife, poke into the lamb, towards the bone, in 20 places — remember where they are.
- Crush half the garlic and mix with half the rosemary, all the chilli flakes and the salt.
- Mix in 2 tsp of the olive oil to form a paste, then push this as best you can into the incisions as deep as it’ll go — you may want to use the handle of a teaspoon to help with this.
- Place the leg of lamb on the upper shelf; any juices will dribble into the roasting dish below.
- Cook for 20 minutes, turning over half way through.
- While it’s cooking, mix the onions, celeriac, carrots, squash, potatoes, bay leaves and thyme and toss with half the remaining olive oil and some salt and pepper.
- Once the 20 minutes are up, place the lamb on a plate (to catch the juices) and tip the vegetables into the roasting dish.
- Put the lamb back on the rack along with any juices on the plate.
- Continue cooking for another hour, turning the lamb over once, and tossing the vegetables as well.
- Meanwhile, finely grate the zest from one of the lemons and juice them both.
- Place the zest and half the juice in a small pan along with the honey and the remaining garlic and rosemary and bring to the boil.
- Brush this over the lamb every 10minutes, turning it as you do, until it’s used up and the lamb has cooked a total of 1 hour 50 minutes.
- Take the lamb from the oven, place on a large plate and wrap loosely in foil then rest for 20 minutes in a warm place.
- Mix the yoghurt and creme fraiche together, pour over the roasting vegetables and toss well.
- Place them on the upper rack now, increase the temperature to 190 degC and
- cook a further 10 minutes at which point they should be fully cooked.
- Bring a pot of salted water to the boil and cook the peas for 2 minutes.
- Drain in a colander then plunge into a bowl of iced water. Drain thoroughly once chilled and
- place in a food processor with the remaining olive oil, the spring onions and the mint.
- Pulse blitz to a coarse texture and tip into a bowl. Just before serving stir in the
- reserved lemon juice and season with salt and pepper.
- To serve, divide the vegetables on to warmed plates, lay slices of lamb on then dollop on the pea salsa.