So for Mother’s Day, apart from making those lovely meringue nests, I decided to make my mum a right treat. A leg of lamb with roast potatoes, roast parsnips, kale and yorkshire puds! I know! What a good daughter I am!
So since it was such a success, I thought I’d share the recipe I found for the roast lamb, because it was simply devine – and I have never been prouder of such a thing. Seriously, it was something of beauty.
The recipe comes from Lorraine Pascale, but I did make a few tweaks.
- ½ leg of lamb (the thick fillet end) with bone in (about 1Kg/2lb 4oz)
- salt and pepper
- 2 onions
- 4 garlic cloves
- Handful of thyme, chopped
- 2 bay leaves
- 400ml/14fl oz white wine
- couple squidges of honey
- 300g/11oz frozen peas
- Remove the lamb from the fridge 30 minutes before cooking (to bring it to room temperature).
- Preheat the oven to 150C/300F/Gas 2.
- Wash off the excess blood, and place the lamb in a big casserole pot and season it really well with salt and pepper.
- Cut the onions into quarters, keeping the root intact, peel off the skin and throw them in with the (unpeeled) garlic cloves, thyme and bay leaves.
- Pour in the white wine and drizzle the honey over. Brush over the lamb with a brush to ensure it’s completely covered.
- Put the lid on and place the whole thing in the oven, leaving it for about 4-5 hours.Every so often, take out of the oven and using a brush, cover the lamb in the cooking juices i.e. basting.
- Finally, 10 minutes before the meat is ready, throw the peas into the lamb cooking juices.
- Once everything is cooked remove them from the oven. The meat should be falling off the bone.