The Big Family Cooking Showdown by Rosemary Shrager

Author:Rosemary Shrager
Language: eng
Format: epub
Publisher: Ebury

Rack of Lamb with Dauphinoise Potato

ROSEMARY’S BUTTERFLIED LEG OF LAMB WITH WHOLE ROASTED GARLIC

SERVES 4

½ butterflied leg of lamb (about 800g–1kg), cut into 4 chunks

6 anchovy fillets in oil, finely chopped

4 garlic cloves, peeled and bashed, plus 2 whole heads

3 fresh rosemary sprigs, leaves stripped

2 tbsp olive oil

1 tbsp rapeseed oil

2 fresh lemon thyme sprigs

salt and pepper

1: Prepare the lamb Put the lamb in a dish and add the anchovies, bashed garlic cloves, rosemary and olive oil. Season with black pepper and mix to coat well. Marinate for at least 1 hour.

2: Preheat the oven to 200°C/Fan 180°C.

3: Cook the lamb Season the lamb with plenty of salt. Heat a large pan over a high heat and sear the lamb all over until a deep golden colour on all sides. Transfer to a roasting tin and then cook in oven for about 20–25 minutes. Allow to rest for 10 minutes before slicing.

4: Make the roasted garlic Slice the tops off the heads of garlic and rub with rapeseed oil. Place on a piece of tin foil along with the lemon thyme, wrap up the foil like a parcel and roast in the oven for 30 minutes alongside the lamb.

5: Serve slices of lamb with the roasted garlic.

TIP Serve with Boulangère Potatoes (see here) and Braised Leeks (see here).

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