LEG OF LAMB WITH SALSA

VERDE STUFFING

Ask your butcher to bone the leg of lamb for you, but to leave the shank end intact. This not only improves the flavour, but also makes carving much easier. For a more pronounced flavour, stud the lamb all over with slivers of garlic and tiny rosemary sprigs. I often add baby carrots to the joint for the last 15–20 minutes, depending on their size.

Serves 4–6

1 leg of lamb, 2 1/4–2 3/4 kg (5–6 lb), boned with shank end left intact

For the stuffing

175 g (6 oz) fresh white breadcrumbs

50 g (2 oz) bunch fresh flat-leaf parsley, leaves stripped and finely chopped

1 tablespoon rinsed capers

4 anchovy fillets, drained and finely chopped

50 g (2 oz) prosciutto, finely chopped (or dried Italian ham)

1 garlic clove, crushed

1 teaspoon Dijon mustard

1 tablespoon fresh lemon juice

50 ml (2 fl oz) olive oil

For the gravy

1 tablespoon plain flour

1 teaspoon tomato purée

100 ml (3 1/2 fl oz) red wine

50 ml (2 fl oz) balsamic vinegar

200 ml (7 fl oz) beef or lamb stock

3 tablespoons redcurrant jelly

2 fresh rosemary sprigs

salt and freshly ground pepper

Potato gratin (page 121), sautéed green beans with olive oil and garlic (page 122) and roasted balsamicbeetroot (page 123), to serve

Preheat the oven to 190 degrees C/375degreesF/gas 5. To make the stuffing, place the bread- crumbs in a bowl and add the parsley, capers, anchovies, prosciutto and garlic.

In a separate bowl, whisk together the Dijon, lemon juice and olive oil. Fold into the breadcrumb mixture to moisten it a little. Season to taste.

Press the stuffing inside the boned-out leg of lamb and season the joint all over, then tie up securely and neatly with string. Place the lamb joint in a roasting tin, cover loosely with foil and roast for 1 1/2 hours, then remove the foil and baste well. Roast for another 30 minutes, until just tender. If you like your lamb more well done, give it another 30 minutes' cooking time. To check that it is cooked to your liking, insert a skewer into the thickest part of the meat and watch the juice run out – the pinker the juice, the rarer the meat. When it is cooked to your liking, transfer to a carving platter and leave to rest in a warm place for 30 minutes.

To make the gravy, place the roasting tin directly on the hob and stir in the flour.

Cook for 1 minute, stirring continuously, then gradually stir in the tomato purée, wine, vinegar and stock, whisking until smooth after each addition and scraping the bottom of the tin to remove any sediment. Transfer to a small pan and whisk in the redcurrant jelly and add the rosemary, then simmer gently until you have achieved the desired consistency.

To serve, when the lamb is rested, carefully cut away the string, then carve into slices, holding the shank end of the bone. Arrange the lamb on warmed plates and spoon over a little of the gravy. Pour the remainder into a gravy jug. Serve with the potato gratin, sautéed green beans and roasted balsamic beetroot.

POTATO GRATIN

The wonderful thing about this delicious potato gratin is that it can be made in advance and reheated in individual portions on a baking sheet for about 20 minutes at the same oven temperature as the lamb is cooked in.

Each portion should have a crisp, golden brown crust but be soft and

creamy inside.

Serves 4–6

300 ml (1/2 pint) lamb or chicken stock

150 ml (1/4 pint) cream

150 ml (1/4 pint) milk

1 garlic clove, crushed

1 1/2 kg (3 lb) Maris Piper or King Edward potatoes

knob of butter

salt and freshly ground black pepper

Preheat the oven 150?C/300?F/gas 2. Place the stock, cream and milk in a large pan with the garlic and season to taste. Peel and thinly slice the potatoes on a mandolin or using a food processor with an attachment blade.

Add the sliced potatoes to the pan and stir well to ensure that the potatoes are evenly coated. Bring to the boil, then reduce the heat and simmer for about 5 minutes, until the stock mixture has thickened slightly, stirring gently once or twice.

Generously butter an ovenproof dish, then tip in the potato mixture, spreading them out into an even layer. Bake for about 1 hour, until completely tender and lightly golden on top.

To serve, cut into portions and serve at the table to your guests.