The time is worth it.
Ingredients
- For the Roast Half Leg Lamb:
- ½ leg lamb
- 2 cloves garlic, peeled and sliced into thin slivers (about 6 per clove)
- 2 large sprigs rosemary, separated into 12 small sprigs
- 4 anchovies, each one cut into 3
- Sea salt and freshly ground black pepper
- For the Hassleback Baby Potatoes:
- 1.1kg baby new potatoes
- A few knobs of butter
- 2 tblsp rapeseed oil
- Sea salt
- For the Roast Garlic:
- 2 whole bulbs garlic
- For the Pea Purée:
- 500g frozen petits pois
- Handful fresh mint leaves, roughly chopped
- 25g butter
- Salt and freshly ground black pepper
Method
- For the Roast Half Leg Lamb: Remove the lamb from the fridge 15 minutes before cooking.
- Remove packaging, preheat oven to 190°C, 170° Fan or Gas 5.
- Place the lamb in a roasting dish.
- Make about 12 slits in the lamb with a sharp knife.
- Insert a sliver of garlic, a third of an anchovy and a small sprig of rosemary into each hole.
- Season the lamb with salt and freshly ground black pepper and place in the oven.
- For medium cook the lamb for 25 minutes per 500g + 25 minutes. For well done cook for 30 minutes per 500g +30 minutes.
- Remove from the oven and rest for 20 minutes before carving.
- For the Hassleback Baby Potatoes: Preheat the oven to 170° fan.
- Stick a skewer through the base of each potato about a quarter of an inch from the bottom.
- With a sharp knife slice through the potato about 4-5mm apart, cutting down as far as the skewer. Remove the skewer and repeat with the remaining potatoes.
- Put the rapeseed oil and a few knobs of butter on a heavy based baking tray.
- Add the potatoes cut side up in a single layer on the tray.
- Season with sea salt.
- Place the tray in the preheated oven for approx. 50 minutes until they are cooked through and golden brown.
- For the Roast Garlic: Cut each bulb of garlic in half horizontally and put on the tray with the potatoes. Bake in the oven for approx. 50 minutes.
- For the Pea Purée: Put the peas in a pot. Cover with boiling water.
- Bring to the boil with the lid off. Reduce to a simmer for 3-4 minutes.
- Strain in a colander. Put back into pot. Add a handful fresh mint leaves and the butter. Season with salt and freshly ground black pepper.
- Blend to a fine purée with a hand blender or in a liquidiser and serve.
