Sunday, July 12, 2009

roast leg of lamb with goat’s cheese, mint and rosemary, mint & lemon vinaigrette. served with garlicky white beans and tuscan kale


  • 5-6lb leg of lamb, boned and butterflied
  • 1 tsp salt
  • 1 tsp freshly ground black pepper
  • Olive oil, for drizzling
  • Large handful of mint leaves
  • Firm goats cheese, (such as Crottin), half frozen
  • 6 garlic cloves, thinly sliced
  • Few sprigs of rosemary
  • Mint and lemon vinaigrette
  • 6 tbsp olive oil
  • Handful of mint leaves, finely chopped
  • Zest and juice of 1 lemon
  • Salt and pepper

1. Preheat oven to 450 and put a roasting tray in the oven.

2. Put the lamb on a board and open it out. Season with salt and pepper and rub all over with olive oil. Scatter the inside with the fresh mint leaves, rubbing the leaves into the meat.

3. Take the goats cheese from the freezer and using a microplain, grate it over the mint leaves, followed by the garlic.

4. Roll the joint up and over to form a nice long sausage shape, tucking the ends in, if needed. Secure the joint in place with kitchen string at 3-4cm intervals. Tuck some rosemary sprigs under the knots of string around the lamb.

5. Take the preheated baking tray out off the oven, scatter with a few more sprigs of rosemary then sit the lamb on top. Season once more and drizzle with a little more olive oil. Roast for 20 minutes.

6. Reduce the temperature to 350 and continue to roast, allowing 20 minutes per lb, basting every 15 minutes. Remove from the oven and leave to rest. To serve, cut into thick slices and serve with mint and lemon vinaigrette.

7. For the vinaigrette pour the olive oil into a small mixing bowl. Add the mint and lemon zest and season with salt and pepper. Whisk in lemon juice to taste, until emulsified. Check for seasoning then drizzle over the lamb to serve.

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