Anything but your ordinary roast leg of lamb, this low-fat little gem of a dish comes with sauté Jerusalem artichokes, spinach, and honey and mustard gravy.
Serves 6
Preparation time: 30 minutes
Cooking time: 40 minutes
Per serving:
283 calories
1. Preheat a conventional oven at 200C and place a really large frying pan on a high heat.
2. Open up the leg and trim all the visible fat from the inside (although don't be over keen about this, otherwise you might find that the whole leg unravels like a knitted jumper!).
3. Secondly, trim a little of the excess fat from the outside of the leg if there is a thick layer of it.
4. Pop the bashed up garlic into the middle of the leg with a crunch of black pepper, before rolling it up like a present.
5. Wrap the string over the meat 4 or 5 times. Place the lamb fat side down into the searing hot frying pan and brown the leg all over until lovely and golden. It is important to get a good colouring on the meat at this stage. Not only are you 'evaporating' most of the outer fat, you are also flavouring the pan for the artichokes later on.
6. Discard any fat that is rendered off the lamb. Neatly thread the rosemary on all sides through the string to secure, like a woven carpet. Place in the centre of a large piece of foil and scrunch up the sides until you have a foil parcel which wont’ let out the steam whilst cooking.
7. Before shutting the meat in completely, pour over the glass of wine and then seal the parcel. It will look a little like a whacky silver handbag! Place into a roasting tin and into the hot oven for 40 minutes. This timing will provide you with beautifully tender, slightly pink lamb.
8. Whilst the lamb is cooking, pop the Jerusalem artichokes into the hot pan with the tbsp of olive oil and keep them on the move until all of them are evenly toasted, and well coloured (this takes roughly 10 minutes).
9. Turn down the heat and place the lid over them to finish cooking them off (they should be perfectly cooked after 7 or 8 minutes, depending on how small you have cut them up).
10. Set aside in a warm place or keep them covered in foil whilst you cook the spinach.
11. To cook the spinach, either place a large heatproof bowl in the microwave with a splash of water, or steam them traditionally on the top of the hob until just wilted.
12. Once the meat is cooked, remove from the oven.
13. Unfold the foil on one corner to create a spout, and pour the liquid out into a saucepan, holding the lamb a bit like a teapot.
14. Fold up again and rest the lamb for a good 10 minutes in the foil and under a clean tea towel.
15. Whilst the lamb is having a siesta, add the mustard and honey to the little saucepan with the meat juices and boil hard for 7 minutes until reduced by a third.
16. Whisk in the tsp of butter for the last minute, taste and season.
17. Serve up the sliced lamb with the sautéed artichokes, a little spinach and a dash of the honey and mustard gravy.
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