mediterranean roast leg of lamb with vegetable gratin

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Cooking receipe to make mediterranean roast leg of lamb with vegetable gratin under category Aga Recipes. You may find some video clips related to this receipe below.

mediterranean roast leg of lamb with vegetable gratin

1.8kg leg of lamb well trimmed but not completely devoid of fat

1 large clove garlic cut into slivers

1 sprig rosemary

12 pitted green olives sliced

coarse sea salt and freshly ground black pepper

2 tsp dijon mustard

2 tsp black olive paste

watercress or rocket to garnish

Vegetable gratin:

1.75kg mixed vegetables such as carrots potatoes leeks onions courgettes coarsely shredded in a food processor

300m1 double cream

salt and freshly ground black pepper

freshly grated nutmeg

aga equipment:

large roasting tin on third set of runners in roasting oventhen first set of runners in simmering ovenwire shelf on second set of runners in roasting oven

Make small slits all over the larnb w then squeeze pieces of garlic rosemary and olives into each slit.

Season the meat well on both sides with salt and pepper then mix together the mustard and olive paste and smear generously over the lamb in the roasting tin.

Roast in the roasting ovenfor 30 minutes then transfer to the top of tire simmering ovenfor at least 2 hours. Return the lamb to the roasting ovenfor a final 30 minutes to crisp the fat then leave to stand for 20 to 30 minutes before carving.

Blanch the prepared vegetables for 4 to 5 minutes in boiling salted water on top of the aga (you may need to do this in two batches) then drain.

Turn into a buttered gratin dish and mix with the cream salt pepper and freshly grated nutmeg.

Cook the vegetables for 20 to 25 minutes on the wire shelf at the top of the roasting ovenwhile the lamb is resting.

Stir the vegetables once during cooking.

Overlap slices of lamb on a bed of the vegetables with a garnish of watercress or rocket on top.

Spoon some of the creamy vegetable juices over and serve immediately.

Slow agaroasted lamb is packed with favour especially when crusted with a richly savoury and pungent mix of mustard and olive pate. The vegetable gratin is all that it is needed on the side.

Serves 6

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