Tom Kerridge's Speedy Roast Lamb with Watercress Sauce
Roasting a leg of lamb doesn’t have to take hours. Butterflying the joint – removing the bone and opening out it into one flattish piece – means it’ll cook in a fraction of the time. If you don’t feel confident about butterflying the joint yourself, ask your butcher to do it for you!
Ingredients
Special Equipment:
Method
- Take the butterflied lamb out of the fridge at least an hour before you start cooking to allow it to come up to room temperature.
- Place a large non-stick griddle pan onto a high heat. Preheat the oven to 180C fan.
- Pour the olive oil into a small dish and then, using the rosemary as a brush, dip it into the oil and brush the lamb all over. Season on both sides with salt and pepper.
- When the griddle is smoking hot, carefully place the lamb onto it skin side down and let it cook for 6-8 minutes until it’s nicely charred. Using tongs, turn it over and repeat on the other side.
- Lift the lamb from the griddle, brush again with the rosemary for even more flavour and place it onto an oven tray. Cook in the oven for 15 minutes.
- Whilst the lamb is roasting, make the green sauce. Add the rocket, watercress, mint, basil and garlic into a food processor along with the anchovies and extra virgin olive oil.
- Pulse blend until roughly chopped, then add the mustard, capers, shallots and vinegar. Pulse blend again very briefly until combined.
- Season to taste and then pour into a small bowl to serve. Remove the lamb from the oven and cover with foil, leave to rest for at least 10 minutes before carving.
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