One Leg of lamb (controversially de-boned but bone kept for stock)
Lemon (for the zest)
Charlotte Potatoes (or other waxy)
the little baa lamb
Split the leg between the shank-knuckle end and the leaner “leggy” end.
Properly brown the shank meat in a frying pan.
Roast the bone and make a stock. Even if you only have an hour to make stock, this is still worthwhile.
Poach the shank meat and some rosemary in the stock (we went very low temperature for 24 hours).
Butterfly the leg meat. Remove any excess sinew or fat.
Gently fry garlic, a few anchovy fillets, rosemary, parsley, lemon zest, salt & pepper. When soft, cool the mixture then spread over inside of the butterflied lamb.
Tie up lamb into a tight and even parcel.
Completely brown the delicious little package in a frying pan.
Low temperature roast the package until it hits 55c internally (low temp roasting doesn’t need resting).
The Guardian’s Best Dauphinoise is incredibly well researched and bloody delicious – use it and you will be happy.
Lots of fresh green herbs..
Big bunch of parsley
1/2 again of basil and mint
2 cloves of garlic
4 big anchovy fillets
3 tablespoons of capers
3 tablespoons of chopped gherkin (rough chopped)
1.5 -2 tablespoons of red wine Vinegar
Add everything apart from the oil to a blender then slowly add oil while blennding. Depending how runny and pungent you want it only add a bit of oil don’t drown the herbs.
Once the shank is braised take the stock and reduce adding any roasting juices from the leg along with some white wine and any other gravy flavours you want. Add some roux if you want to thicken the gravy.
Carve the lamb and plate up with any other veg you fancy (cavelo Nero was great with this dish)