Enjoy this unusual lamb recipe from Lee Streeton, Executive Chef at The Albemarle at Rocco Forte’s Brown's Hotel
1. Heat a heavy bottomed frying pan with a couple of tablespoons of rapeseed oil and fry the leg of lamb.
2. Colour on all sides and place to one side.
3. Cut a large square of silicon and silver foil (enough to wrap the leg). Wrap the leg first in the silicon paper and then the silver foil, so the silver foil is on the outside.
4. Place a good handful of hay on top of the paper; add zest of 2 lemons, sprig of rosemary and thyme.
5. Wrap the leg of lamb ensuring that no juices can come out. Place in a pre-heated oven at 80°C for 4–4½ hours.
6. Take out of the oven and unwrap and let it rest for 10 minutes. Then, just before serving, place back in the oven at 180°C for a further 10 minutes.
© The Albemarle at Rocco Forte's Brown's Hotel.
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