. . .The rich scents of roasting lamb and root vegetables mingled in Niva’s kitchen as she sliced fresh garlic for the mixed greens. . .
– Rotten Spirits
Many of the greens included are from my own garden; the beans, mustard greens, and lettuce. You can use whatever you have available to you.
(This recipe uses Australian Standard Measurements)
- Lamb Leg (3.3kg)
- 2-3 Cloves of Garlic
- 2-3 Sprigs of Rosemary
- 1 Onion
- 1 Carrot
- 2 Celery Stalks
- 1 Head of Garlic
- 1 cup Lamb Stock
- 1 cup Red Wine
- 2/3 cup Water
- 27g Unsalted Butter
- Salt and Pepper
- 100 mL Oil from Lamb pan
- 5 Potatoes
- 1 Onion
- 2 Carrots
- 2 Beets
- 7 Cloves of Garlic
- 10 Leaves of Sage
- 50g Unsalted Butter
- A Handful of Purple Beans
- A Handful of Borlotti Beans
- A Handful of Broccolini
- A Handful of Mustard Greens
- Handful of Mixed Lettuce
- 3 small Salad Tomatoes
- Juice of 1 Lime
- Salt and Pepper
- Remove lamb from fridge at least an hour before you start to cook, to let it gently raise to room temperature.
- Pre-heat your oven to 140 ℃.
- Thinly slice 2-3 cloves of garlic, and cut 2-3 sprigs of rosemary into 1 cm pieces.
- Make numerous small incisions in your lamb leg. The amount will vary depending on the size of your leg, I had about ten in either side. Stud these incisions with slices of garlic and pieces of rosemary.
- In a large metal roasting pan, brown the lamb leg to the best of your ability. Larger legs may not fit neatly in your pan, so this step gets tricky. Just do your best to seal the fleshiest parts.
- Remove the browned meat and deglaze the pan with red wine. Remove from heat.
- Quarter the onion. Peel and quarter the carrot. Cut celery into 8 cm pieces. Cut whole garlic head in half, slicing through each clove.
- Add stock, water, and the cut veg to the pan.
- Put the leg on top, and coat moderately with salt and lightly with pepper.
- Place leg so that the fattier side is facing down.
- Thinly slice the butter and use it to cover the upward facing side.
- Tent the pan with foil and place into the oven.
- Remove from oven and baste with pan juices every hour for 5 hours.
- After the fifth hour, remove the foil and turn the meat so that the fattier side is facing up. Raise the oven’s temperature to 170 ℃ and return the pan for one more hour to further brown the meat.
- After the full 6 hours pull it out and allow it to rest for 30 minutes.
- At the fifth hour of roasting the lamb, when you remove the foil, gently collect some oil from the surface of the pan liquid.
- Add to a fresh roasting pan with washed and chopped potatoes, a peeled and quartered onion, chopped carrots, and chopped beets.
- Roast for 1 1/2 hours, removing from oven just before you carve the lamb.
- Salt to taste.
- Roughly chop garlic and sage.
- Top and tail the beans, and remove any dried ends from the broccolini.
- Blanch the beans and broccolini in salted water, until the colours begin to change.
- Melt butter and add salt and pepper. Add garlic, sage, beans, and broccolini.
- Once the garlic begins to brown, tear the mustard leaves in half and add.
- Saute until leaves have wilted.
- Tear lettuce leaves into bite sized pieces.
- Dice the tomatoes.
- Crack salt and pepper over the top, and add lime juice for dressing.
Serves: 6-7 with leftover lamb (increase quantity of sides for more servings)
Carve and serve with a gravy made from the pan juices.
Note on cooking times: For heavier legs, add an hour for each kilogram.