ROAST YORKSHIRE LAMB,
JERSEY ROYAL POTATOES, ESSEX ASPARAGUS & LA FROMAGERIE SALSA VERDE
Ingredients: serves 4 - 6 people
- 1,5kg deboned leg of lamb — we can order this for our from our butcher in Yorkshire 500g washed Jersey Royal Potatoes
- 2 bunches Pip's Essex Asparagus
- 1 garlic clove
- 5 spring of fresh rosemary
- 5 springs of fresh thyme
- 2tbls Ig springs mint
- Extra Virgin Olive Oil
- 50g unsalted butter
- Seasalt & Fresh Ground Black Pepper
- 1 pot La Fromagerie Salsa Verde
Recipe: Roast the Leg of Lamb
Remove the meat from the fridge at least 1 hour before cooking to bring it to room temperature.
Preheat the oven to 220c
Rub the meat all over with 2tbls of olive oil, salt & black pepper.
Place the rosemary, thyme & crushed garlic on a baking tray with the lamb on top. Pour some hot water around 1 cm deep & bake for 40 minutes,
Reduce the heat to 180c & cook for other 50 minutes for a medium rare, basting the leg with the roasting juices time to time.
Remove the lamb from the oven, cover with foil & allow to rest for around 15 -20 minutes.
Whilst the meat is resting:
Place the potatoes in a saucepan and cover with cold salted water, gently boil for 10 minutes, until soft, drain add the mint leaves cover & set aside. Snap the base of the asparagus, bring to boil a pan of water, cook for 3 minutes so still firm, drain well and place in a bowl with iced water.
Remove the lamb from the roasting pan onto a warm plate — keep covered with the foil
Pour the cooking juices through a fine sieve into a bowl as it cools gently spoon the fat off the top. Add the meat juices back into the roasting pan.
Gently scrape the bits from the bottom of the pan. Deglaze with a little hot water and keep warm
In a warm pan add the butter, sprig of thyme & 2tbls of oil, add the cooked Jersey Royals & saute for a few minutes, season with salt & pepper.
Place the potatoes on a warm serving plate, in the same pan add the asparagus & saute for another couple of minutes, add them to the warm serving plate
With a sharp carving knife slice the lamb, place on top of the potatoes & asparagus, spoon over the warm meat juices, drizzle with the salsa verde & serve.