Preheat your oven to 220deg C.
Put a layer of hay in the bottom of a large casserole dish , flavour it with thyme , bayleaf and fresh rosemary .
Place a leg of lamb , seasoned with salt and pepper , on top and cover with another handful of hay .
moisten the hay with 10 tbs of water , cover the casserole with a lid or seal with foil paper and cook for 40 minutes in the oven.
Meanwhile put 2 tsp of ground tarragon and a handful of chopped mint leaves into 3/4 of a cup of beef stock ( or the gravy stock from a previous roast , skimmed of all the fat ) and heat over a gentle heat till aromatic .
I would now prepare the sweet potatoes and celeriac in a steamer until soft , then remove and blend both vegetables individually to a puree , season to taste.
Bring the lamb to the table in the casserole , still covered by the hay.
Remove and carve into serving portions .
Serve on warmed plates with the herb flavoured gravy
Put a layer of hay in the bottom of a large casserole dish , flavour it with thyme , bayleaf and fresh rosemary .
Place a leg of lamb , seasoned with salt and pepper , on top and cover with another handful of hay .
moisten the hay with 10 tbs of water , cover the casserole with a lid or seal with foil paper and cook for 40 minutes in the oven.
Meanwhile put 2 tsp of ground tarragon and a handful of chopped mint leaves into 3/4 of a cup of beef stock ( or the gravy stock from a previous roast , skimmed of all the fat ) and heat over a gentle heat till aromatic .
I would now prepare the sweet potatoes and celeriac in a steamer until soft , then remove and blend both vegetables individually to a puree , season to taste.
Bring the lamb to the table in the casserole , still covered by the hay.
Remove and carve into serving portions .
Serve on warmed plates with the herb flavoured gravy
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