Spring Lamb Leg Roast
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
40 min.
Preparation
ready in 2 h. 40 min.
Ready in
Ingredients
for
6
- Ingredients
- 1 Leg of lamb (approx. 1.5 kg)
- 2 Tbsps dark soy sauce
- 2 Tbsps honey
- 2 Tbsps melted butter
- 1 garlic clove (halved)
- For the crust
- 1 cup roasted almonds (chopped)
- 1 small onion (finely diced)
- 1 Tbsp breadcrumbs
- 3 Tbsps butter
- For the gravy
- 1 cup lamb stock
- sauce thickener
- For the vegetables
- 5 cups Snap pea
- 1 Tbsp butter
- ¼ cup vegetable stock
- 4 Tbsps soy sauce
- Plus
- ½ cup ground almonds
Preparation steps
1.
Season the meat with salt and ground black pepper. Mix together the soy sauce and the honey. Brush this mixture onto the meat and marinate for 1 hour.
2.
Heat the oven to 230°C (210°C in a fan oven), 450°F, gas 8.
3.
Brush the melted butter onto the meat and roast for 10 minutes. Reduce the heat to 180°C (160°C in a fan oven), 350°F, gas 4 and braise for 90 minutes in its own juices. During the last 30 minutes add the garlic bulb.
4.
To make the crust, mix together the almonds, onion, bread crumbs and the butter. Brush this mixture onto the meat and roast for a further 15-20 minutes.
5.
To make the gravy, heat the lamb stock in a pot. Reduce to 1/3 and add the sauce thickener.
6.
Fry the mangetout in the butter and quench with the vegetable stock and the soy sauce and cook for 3 minutes. Season with salt and ground black pepper.
7.
Arrange the mangetout on a platter and place the lamb on top. Pour the gravy over the meat and season well. Sprinkle the crust with some ground almonds and serve garnished with the garlic bulb. Serve the remaining sauce separately.
