Spring Recipe: Roast Leg of Lamb with French Beans

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You can't beat an awesome lamb roast with a few choice veggies...

Roast leg of lamb

© The Bistro Cookbook/Love Food

The addition of red wine in this super tasty roasted leg of lamb recipe helps bring even more amazing flavour. Give it a try...

Roast Leg of Lamb with French Beans

Serves: 4–6
Preparation time: 10 minutes, plus marinating and resting
Cooking time: 1–1½ hours

Ingredients:

3 garlic cloves, thinly sliced
1 leg of lamb portion, about
1.3 kg/3 lb, ideally raised on salt marshes (pré-salé),
thinly slit all over
olive oil, for rubbing
125 ml/4 fl oz dry red wine
125 ml/4 fl oz water
2 tbsp capers in brine, rinsed
280 g/10 oz French beans, trimmed
30 g/1 oz butter
salt and pepper

Method:

Push the garlic into the slits in the lamb and rub the leg all over with salt and pepper. Place the lamb in a roasting tin, rub all over with oil and set aside for at least 1 hour for the garlic to penetrate.

Meanwhile, preheat the oven to 230°C/450°F/Gas Mark 8. Calculate the roasting time at 15 minutes per 500 g/1 lb 2 oz plus 15 minutes for medium, and 20 minutes per 500 g/1 lb 2 oz plus 20 minutes for well done.

Roast the lamb in the preheated oven for 10 minutes, then reduce the oven temperature to 180°C/350°F/Gas Mark 4 and continue roasting for the calculated roasting time. Transfer the lamb to a carving dish, cover with a sheet of foil and leave to rest for 20 minutes.

While the lamb is resting, pour off any excess fat from the tin. Add the wine and water to the juices remaining in the tin and bring to the boil, scraping the sediment from base of the tin. Add the capers and heat through. Season this gravy to taste with salt and pepper.

Ten minutes before serving, bring a saucepan of lightly salted water to the boil. Add the beans, bring back to the boil and cook for 5–8 minutes, or until tender.

Drain well and return to the pan. Add the butter and season to taste with salt and pepper. Carve the lamb and serve immediately with the French beans, alongside the gravy for spooning over.

Recipe taken from The Bistro Cookbook, part of Parragon Books' range of Love Food cookbooks. See www. parragon.com/lovefood for more information.

Will you be giving this a try?

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