Roast Leg Of Lamb In Hay and Lavender - James Martin Chef

Name: Roast Leg Of Lamb In Hay and Lavender - James Martin Chef
Ingredients: 1 leg of lamb; 1 small bunch of lavender; Few sprigs of rosemary; Hay to cover the roasting tray; 125g butter, softened; Salt and pepper; 1 shallot, peeled and diced; 200g fresh peas; 200g broad beans; 200g sugar snap peas, chopped; 100g mange tout, chopped; 100g butter; 1 small bunch wild garlic; 1 lemon, juice only; 200ml veal jus; 15g butter; 1 tsp sherry vinegar; Preheat the oven to 200C.; Cover a large roasting tin with hay and rosemary and lavender, then pop the lamb on top. Brush over the butter, season, and roast for 1½ to 2 hours.; Warm the butter and water, add the vegetables and warm through for 3 to 4 minutes. Finish with the wild garlic. Heat the jus in a pan, reduce by ½, and then finish with butter and vinegar.

www.jamesmartinchef.co.uk

Roast Leg Of Lamb In Hay and Lavender! It sounds unusual but it tastes amazing. Serve with a veal jus and fresh green veg.

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Ingredients

1 leg of lamb
1 small bunch of lavender
Few sprigs of rosemary
Hay to cover the roasting tray
125g butter, softened
Salt and pepper
1 shallot, peeled and diced
200g fresh peas
200g broad beans
200g sugar snap peas, chopped
100g mange tout, chopped
100g butter
1 small bunch wild garlic
1 lemon, juice only
200ml veal jus
15g butter
1 tsp sherry vinegar
Preheat the oven to 200C.
Cover a large roasting tin with hay and rosemary and lavender, then pop the lamb on top. Brush over the butter, season, and roast for 1½ to 2 hours.
Warm the butter and water, add the vegetables and warm through for 3 to 4 minutes. Finish with the wild garlic. Heat the jus in a pan, reduce by ½, and then finish with butter and vinegar.