Roast Leg of Lamb with Ballymaloe Mint Jelly Butter

Lamb-4

Method

(Serves 5-7)

Ballymaloe Mint Jelly Butter

We recommend making this butter the night before or prior to roasting your lamb. This ensures the butter has solidified and allows you to cut it into portioned pieces.

Ingredients

Ballymaloe Mint Jelly

Soft Butter

Method

1. Mix the Mint Jelly and soft butter (2:3) in a bowl.
2. Lay out grease proof paper and use a spatula to empty the butter to the middle of the grease proof paper.
3. Pull grease proof paper over and make a roll shape.
4. Twist ends to tighten butter in more compact.
5. Place in fridge/freezer.

 

Roast Leg of Lamb

Ingredients

1 leg of lamb (2.5–3.5kg)
1 large sprig of rosemary
4 cloves of garlic, peeled and sliced
Flaked Salt and freshly ground black pepper
Olive Oil

Method

1. Preheat the oven to 180°C/350°F/Gas Mark 4.
2. Place the joint in a roasting tin and make several deep incisions width ways across the top using a sharp knife. Pull the tufts of rosemary from the stalk and push them into each incision with a slice or two of garlic (it’s fine if they are left poking out a bit). Season the skin generously with salt and pepper and drizzle with olive oil.
3. Roast for 1-1¼ hours approx. for rare, 1¼ -1½ hours for medium and 1½-1¾ hours for well done, depending on size. Baste the lamb occasionally by spooning the hot melted fat in the tin over the meat. While the lamb is cooking in the oven, you can start preparing the vegetables.
4. When the lamb is cooked to your desired taste, remove the joint to a hot carving dish. Rest the lamb in a low oven at 50-100°C for 10 minutes before carving.
6. Carve the rested lamb into slices and serve with Ballymaloe Mint Butter, roast potatoes, your choice of vegetables and additional Ballymaloe Mint Jelly on the side.

Roast Potatoes

Ingredients

2kg large floury potatoes, quartered
75ml olive oil or 75g beef dripping or goose fat
Fresh thyme sprigs, to garnish

Method

1.Drop the potatoes into a large pan of boiling salted water and cook for 6 minutes. Drain and shake the potatoes in the dry saucepan with the lid on to rough up the edges so the potatoes crisp up well in the oven.
2.Heat the oil or fat in a roasting tray on the hob. When hot, toss the potatoes in the fat, coating well. Sprinkle with sea salt and put in the oven with the lamb (at 180°C/Fan 160°C/Gas Mark 4) for 30 minutes, spooning over the hot oil every now and then.
3.When you remove the lamb, increase the oven to 200°C/Fan 180°C/Gas Mark 6 and roast for a further 30 minutes until golden and crispy. Garnish with thyme sprigs.

Buttered Savoy Cabbage

Ingredients

450g (1lb) savoy cabbage (or another dark-green leafy cabbage)
2 tablespoons butter
2 tablespoons water
Salt and freshly ground black pepper

Method

1. Remove the tough outer leaves from the savoy cabbage.
2. Cut the head of cabbage into four, cutting from top to bottom. Cut out the core, then slice the cabbage crossways into fine shreds, about ¼in (5mm) thick.
3. Combine the butter and the water in a wide saucepan over a medium heat and allow the butter to melt. Toss in the shredded cabbage and season with salt and freshly ground black pepper. Cover with a lid and cook for two to three minutes, until the cabbage is just softened; do not overcook or allow the cabbage to burn.

4. Taste immediately for seasoning, adding more salt and freshly ground black pepper if necessary, and serve.

Root Vegetable Mash

Ingredients

Half a turnip
1 carrot
1 parsnip
1 small sweet potato
2 tablespoons of butter
30mls of cream
Salt and pepper
1 teaspoon of fresh parsley

Method

1. Peel the veg and chop into roughly 2cm cubes.
2. Place the chopped turnip and carrot in a pot of cold water, cover and add a pinch of salt and bring to the boil. After 5 mins of boiling add the parsnip and sweet potato.
3. Continue to cook for 15mins or until veg is fully cooked.
4. Drain well, add the butter and cream and then blend with hand blender or just use a masher.
Season with salt, pepper and parsley and serve.

 

 

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