On November 7th 2012 we posted our first ever recipe on the blog, and to celebrate being one year old we decided to get together and cook a special meal. Emily’s Slow Roasted Rolled Shoulder of Lamb recipe has been by far the most popular and so we decided to go for another lamb recipe, this time with seasonal vegetables. We cooked the lamb on a rack over the potatoes, allowing the fat and juices to drip down and create really crispy, tasty roast potatoes. We decided to keep the potatoes and squash simple to allow the flavours of the lamb and Brussels sprouts to really take centre stage. A handy tip – shredding the sprouts and cooking them with cream, wine and pancetta will convert any sprout hater!
Anyway, here’s to many more years of blogging!
Emily and Camilla
1.2kg bone in leg of lamb
3 cloves garlic
A few sprigs fresh rosemary
Olive oil for drizzling
1.5kg King Edward potatoes
25g plain flour
1 butternut squash
300g Brussels sprouts
100ml double cream
150ml white wine
Salt and pepper
1. Preheat the oven to 170C/Gas mark 4. Use a pestle and mortar to combine 1tbsp oil, a few rosemary leaves and salt and pepper.
2. Pierce the skin of the lamb and stuff a couple of sprigs of rosemary and a couple of garlic cloves (peeled), and rub the rosemary/oil mix all over the lamb. Place on a wire rack above a roasting tin and put in the oven (cooking times: 25 minutes per 500g plus 30 minutes for medium). If the lamb is browning too quickly, cover it with foil.
3. Peel the potatoes, chop into smaller pieces and parboil in salted water (from cold) for ten minutes. Drain and add the flour, shaking the potatoes around in the pan to roughen the edges and making sure the flour is evenly coated. When the lamb has been in the oven for about twenty minutes, lift the rack and tip the potatoes into the roasting tin, adding a little more oil if the lamb hasn’t released much fat. The potatoes will need 45-60 minutes.
4. Chop the butternut squash into chunks, leaving the skin on but removing the seeds from the middle. Put into a roasting tin and drizzle with oil, salt and pepper and roast for around 45 minutes.
5. Meanwhile, prepare the sprouts. If they are not already trimmed, chop the white ends off and remove the outer leaves. Shred the sprouts into very thin layers. Heat a frying pan and cook the pancetta until crispy, then add the sprouts and the wine. Allow to soften and then add the cream and season with salt and pepper.
6. Remove the lamb from the oven after an hour and twenty minutes (depending on the weight of your cut). Leave to rest for 15 minutes, and use the juices that escape during this time to make a gravy. We used a little red wine and a little beef stock (due to lack of lamb stock).
7. Carve the lamb and serve with all the trimmings. As we were celebrating we had a glass of prosecco on the side too, but a good bottle of red would probably accompany the lamb better!