Recipes

By Barry Horne
Serves 6-8
Ingredients:
2.5kg leg of lamb (bone-in)
2kg maris piper potatoes
1 jar goose fat
4 large red onions
1kg carrots
1kg swede
100g butter
1kg white onions
1 litre beef stock
2 tbsp flour (gluten free flour is fine for this recipe)
1kg tenderstem broccoli
350ml red wine
1 bunch rosemary
1 bunch thyme
3-4 tbsp balsamic vinegar

Method:
Pre-heat your oven to 200 degrees C.
Slice the white onions and place in a large roasting dish, place the lamb leg on top and add the wine to the baking tray.
Roast for 20 mins @ 200 degrees C and after that time, add 500ml of your beef stock, turn the oven down to 180 degrees C and cook for 1hr 40 mins.
In the meantime, par boil the potatoes in well salted water for 6-8 mins or until they get a bit broken at the sides. After that time, take them out and leave them to steam for a few minutes. Transfer the potatoes to a baking tray and pour over the goose fat, season well with salt & pepper and add a few sprigs of thyme.
Roast in the same oven as the lamb for around 1 hour, turning every 20 mins.
For the mash, peel and dice the carrots and swede to similar size pieces and place in a suitable pot. Cover with water and add a good pinch of salt, bring to the boil, then reduce to a simmer until soft. Drain and mash together with the butter and season well with plenty of cracked black pepper.
To make the red onions, peel and quarter the onions and place them on a roasting tray. Drizzle with some olive oil, season well with salt & pepper and some fresh thyme and then drizzle over the balsamic. Roast in the same oven as your lamb, these should only take around 25-30 mins.
For the broccoli, bring a large pot of salted water to the boil and blanch the broccoli for 3-4 mins, or to your liking, keep warm until time to serve.
When the lamb is cooked, remove from the tray and place in a warm dish and cover loosely with tin foil. Leave it to rest for 20-30 mins.
For the gravy, place the roasting tray on a hob and turn to a medium heat, add 2 tbsp of flour and cook for 3-4 mins, then add the other 500ml of stock. Bring to a boil and reduce to a simmer until thick.
Strain through a sieve or fine colander into a saucepan and season.

Present all the trimmings on a platter and carve the lamb, serve with plenty of mint sauce and gravy!