This flashy lamb recipe has the flavour and texture to match
1. Preheat oven to 200°c.
2. Trim meat from ends of bones on lamb, mark fat with criss crosses and rub in 1 teaspoon each of crushed juniper berries & chopped rosemary.
3. Place in roasting tin, fat side up, then add a depth of about 1cm of water to the tin. Cook in a 200°c oven for 35-45 minutes depending how pink or brown you want the lamb.
4. Cut each pepper into 4 rings & blanch in simmering water for 1 minute till just soft, drain & chill.
5. Cut the carrots into strips 5cm long (or same length as beans), cook for 5-8 minutes till just ‘al dente’, rinse in cold water & put bundles of carrots in green pepper rings & bundles of beans in yellow pepper rings. Place in steamer ready to re-heat.
6. Boil even sized new potatoes in water with 45g butter, bring to the boil & stir or swirl in pan until water has evaporated.
7. Cook broccoli for 8-10 minutes & steam bouquets for 5 minutes.
8. For gravy, use juices from roasting tin with 1 teaspoon of chopped rosemary, the gravy powder & 1 dessertspoon of port.
9. Cut lamb into double chops for each person, serve with mint sauce and a jug of gravy with vegetables arranged on each plate.
This recipe is from ‘Confident Cooking’ by Pru Leith.
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