Method
Serves 6
Lamb Leg or Shoulder
Several hours in advance, lightly score the fat on the lamb and
rub the paste all over massaging into the meat as you do so. Leave
unrefrigerated. Pre heat oven to its highest temperature around the
260C mark.
Put carrots into the bottom of a roasting tray; sit the lamb on
top of the carrots, place in the oven and cook for 30 minutes to
seal the meat. Turn the oven down to 170 degrees and cook for a
further 45 minutes. General cooking times are 15 minutes for 500g
and 15 minutes over resulting in a medium rare to medium cooking
degree.
Lamb shoulder should cook for much longer - an hour for each
500g at the low heat 160C. Start with the oven at 220C and turn it
down as soon as you put the joint in. Cover with foil for 2/3rds of
the cooking time. This is not a joint to serve rare. It has plenty
of fat. It is hard to carve and this long slow cook means it can be
served with a spoon.
Remove the lamb from the oven and allow to rest in a warm place
for 20 minutes. Discard carrots from the roasting tray and drain
excess fat. Place roasting tray over a high heat and sprinkle in to
it a tbsp of flour and cook to colouring. Pour in a slosh of white
wine to deglaze the pan. When the wine is almost evaporated add the
chicken stock and bring to the boil. With a wooden spoon gently rub
the bottom of the roasting tray to remove all the caramelized
juices. Add resting juices from the lamb pass through a fine sieve
and thicken. Keep warm.
Courgette Provencale
In a large heavy based saucepan cook the shallot, garlic and
thyme in the olive oil without colour until soft. add the
courgettes and cook for 2min. Add the tomatoes, parsley and basil,
stir gently and take off the heat. Keep warm.
Soft White Almond Polent
Place the milk and ground almonds into a large heavy based
saucepan and bring to the boil. Slowly whisk in the polenta until
the mixture starts to thicken, remove from the heat, add the
parmesan and butter beating until fully incorporated. Keep
warm.