Roast Leg of Baby Lamb with Thyme, Rosemary and Parsley - James Martin Chef

Name: Roast Leg of Baby Lamb with Thyme, Rosemary and Parsley - James Martin Chef
Ingredients: 1 leg of of baby lamb, plus trimmings; 3 cloves garlic; 4 sprigs rosemary; 3 sprigs thyme; 3 sprigs parsley; 1/3 bunch chives; 250ml lamb jus; 150g butter; 1 sprig rosemary; 1 sprig thyme; 100g parsley; 25g Panko bread crumbs; ¼ bunch Chives; 3 Garlic cloves; Juice of 1 lemon; 400g potatoes; 80g goose fat; 10g truffle; 20g garlic; Salt; Heat a roasting tray with oil and seal the lamb. Season and add the trimmings to form a trivet mixed with a couple of sprigs of thyme, rosemary and garlic to give a delicate aroma; Roast at 180oC for approximately 30 minutes; Remove the joint from the tray and discard excess fat. Deglaze with the lamb jus; Bring to the boil, cook for 5 minutes, season to taste and pass; Heat ½ of the goose fat in an Anna mould, line the base with rondels of sliced potato overlapping to form a daisy. Repeat the process with rectangular slices around the sides of the mould.; Saute the remaining potatoes in the goose fat with chopped garlic and truffle. Season and cook until the potatoes are tender; Fill the moulds with the potatoes, place in the oven at 180C for 30-35 minutes; Turn the golden potatoes onto a silver next to the joint of lamb and pour the jus around

www.jamesmartinchef.co.uk

This is John Williams' recipe for Roast Leg of Baby Lamb with Thyme, Rosemary and Parsley. John first cooked this recipe in 1978.

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Ingredients

1 leg of of baby lamb, plus trimmings
3 cloves garlic
4 sprigs rosemary
3 sprigs thyme
3 sprigs parsley
1/3 bunch chives
250ml lamb jus
150g butter
1 sprig rosemary
1 sprig thyme
100g parsley
25g Panko bread crumbs
¼ bunch Chives
3 Garlic cloves
Juice of 1 lemon
400g potatoes
80g goose fat
10g truffle
20g garlic
Salt
Heat a roasting tray with oil and seal the lamb. Season and add the trimmings to form a trivet mixed with a couple of sprigs of thyme, rosemary and garlic to give a delicate aroma
Roast at 180oC for approximately 30 minutes
Remove the joint from the tray and discard excess fat. Deglaze with the lamb jus
Bring to the boil, cook for 5 minutes, season to taste and pass
Heat ½ of the goose fat in an Anna mould, line the base with rondels of sliced potato overlapping to form a daisy. Repeat the process with rectangular slices around the sides of the mould.
Saute the remaining potatoes in the goose fat with chopped garlic and truffle. Season and cook until the potatoes are tender
Fill the moulds with the potatoes, place in the oven at 180C for 30-35 minutes
Turn the golden potatoes onto a silver next to the joint of lamb and pour the jus around