We would like to share a recipe with you every month using our seasonal produce.
Our recipe this month is from the wonderful Sally Clarke, who we are honoured to have supplied for many years. Her restaurant and bakery in Kensington, which was established in 1984, is legendary.
Roasted leg of spring lamb with petit pois a la Francais
1 x 2kl leg of lamb from Rodney
a splash of good olive oil
1 Tbsp chopped rosemary
4 cloves of spring garlic
salt and pepper
1 onion, peeled and chopped
1 carrot peeled and chopped
2 sticks celery chopped
1/2 l chicken stock
1 glass rose or light red wine
a few sprigs of rosemary
1 escarole lettuce, washed and drained
1 small bunch spring onion, washed and trimmed
50gm unsalted butter plus 25g to finish
1.5 kl fresh peas, podded
1/4 l chicken stock
salt and pepper
Trim the excess fat from the lamb and using a small sharp knife criss-cross the remaining fat covering the leg. Place into a roasting tin, drizzle with a little olive oil, sprinkle with rosemary, salt and pepper. With the back of a heavy knife, crush the garlic and rub them into the top and sides of the lamb, massaging the herbs and seasoning into the cuts. Preheat the oven to 180oC. Place the lamb on to the middle rack and roast for 30 minutes. Remove from the oven, turn the lamb over, baste using the juices of the pan and add the chopped vegetables to the pan. Continue to roast at 160oC for 45-50 minutes. Test by inserting a metal skewer into the thickest part. If the juices run a pale pink, the lamb will be perfectly cooked. Remove the pan from the oven and place the lamb on a serving dish, cover well with aluminum foil and allow to rest in a warm place. Place the roasting pan on the stovetop and remove the excess fat with a small spoon. Over a low heat, add the wine and stock, stir well, scraping the roasted vegetables into the juices. Carefully tip the contents into a small pan and simmer until reduced by half. Strain into a clean pan and taste. Skim excess oil if any.
While the lamb is roasting prepare the peas:
Cut each lettuce leaf into 2 and slice the spring onion finely. Heat the butter in a medium sized pan and cook the onion gently without colouring until soft. Add the peas and the chicken stock. Bring to a simmer, cover and cook for 2 - 3 minutes or until the peas are soft. Stir in the lettuce leaves, season with salt and pepper, cover and simmer until the leaves have wilted, approximately 5 minutes. Finally stir in the extra butter and taste. Leave covered to keep warm.
Place the lamb on a warm serving platter and garnish with sprigs of rosemary. Heat the sauce and pour into a sauce jug or bowl. Pour the peas into a warm bowl and serve alongside lamb, with the sauce separately.