Lamb leg in crumbs
Sunday lunch for 8
- 335g Cherry tomatoes
- 400g radish
- 500g parsnips
- 600g sweede
- 1 big onion
- 100g leek
- 70g black pepper croutons
- 5 garlic cloves
- Olive oil
- Salt & Pepper
- 2 beef stock cubes
- 400g tinned tomato
The Lamb: Remove the wrapping from the leg, wash it and, lay it on a
large tray, make 2 or 3 deep cut on the meat. Now season it with salt & pepper and leave it to the side.
In a mixer, with a very small amount of water, blend the leek, half the onion, garlic and 1 stock cube. Blend until it forms a smooth paste.
Now massage this mix on the lamb on all sides including in the deep cuts, leaving a small amount of the blended mix aside.
Grind the bread croutons and mix it to the left over leek mix then, cover the lamb leg with the crouton paste, then drizzle with olive oil. then place in the oven for 4 hours at 200C… We want the lamb to be falling off the bone.
The Vegetables: Now that the lamb is in the oven, prepare the rest of vegetables. Peel the parsnips and cut them. The radishes can be cooked with their skin. Just cut their tops and bottoms bits. Peel the sweede and cut them in small pieces as this vegetable can be take the longer time to cook.
Now place all the prepared vegetables including the cherry tomatoes in a recipient and season with salt, pepper, the rest of onion (quartered), crush the last stock cube, and retrieve some of the juices coming out of the lamb and drizzle over the vegetables. Toss to mix
In the last hour and half of the lamb roasting, place the vegetables in the oven. First, place the sweede pieces in the oven for 30 minutes, after that, add the rest of vegetables so they will be ready at the same time as the lamb. Cover the vegetables with foil so, they will soften steaming rather than roast using the heat of the oven for an hour at 200C.
The gravy: Once the lamb is cooked, remove from the tray and leave it aside to rest. Collate all the residues left by the lamb from the oven tray and put them in a sauce pan to make some gravy for the meal.
So, place the residues in the sauce pan, with 2 table spoons of oil and 400g tinned tomato. Season with salt & pepper. Leave to simmer for 10 minutes at medium heat, then stir and taste. What we are looking for is for the juice from the tomato to reduce, but not to dry out. If there is still too much liquid, just leave the pan on the stove, uncovered for another 5 minutes. Don’t forget to stir.
Serving suggestion – Yum
Looks like a long process, but once the lamb is in the oven, everything is quick.