cheltonian recipes KitchenCorner


Slow roast lamb leg withTenderstem® in herb, lemon&caper dressing


Slow-roasted, tender lamb leg, infusedwithmellowgarlic and bay leavesmakeswonderful comfort food.Cut through the richness of the lambwith Tenderstem


® in a herb


lemon and caper dressing. This recipe is perfect for a bigmeal for friends and family to enjoy.


Serves:6 Preparation time: 10minutes Cooking time:4hours


Ingredients


For the lambandpotatoes: 650ml hot chicken stock 1.8kg potatoes (smooth potatoes such asDesiree,Vivaldi or Yukon gold are good) 1-3 bulbs of garlic, cut in half horizontally 3 large onions, peeled and thinly sliced 1 (roughly 1.9kg) lamb leg at room temperature 1 tbsp light olive oil 4 bay leaves


Method For theTenderstem® anddressing:


3 small preserved lemons, halve, squeeze out the pips and then chop into thin slices 1 1/2 tbsp non-pareil capers 1 bunchmint leaves, finely chopped 1/2 a bunch finely chopped parsley leaves 1 bunch coriander, trimthe stalks and then finely chop 150ml extra virgin olive oil 1 1/2 tbspwhitewine vinegar 600g Tenderstem® 100gwatercress


1.Heat theovento160°C(140°Cfan, gasmark4). Ina largeroasting tin, add a thirdof thepotatoes inonelayer, seasonwell andtopwitha thirdof the onions andoneof thebay leaves, repeatwiththerest. 2.Set thelamblegontop, rubbing it all overwithsomesea salt andfreshly groundblackpepper.Addthe potatoes andhalfbulbsof garlic tothe tray,withtheflat sideof thegarlic facingupwards.Placethetray inthe


30 NOVEMBER /DECEMBER 2018 THECHELTONIAN


ovenandroast for4hours,until the meat is tender. 3.For thedressing,mix allof the dressing ingredientsuntil combined, lightly seasonwithsea salt andfreshly groundblackpepper.Bring a saucepanofwater totheboil, addthe Tenderstem®andcook for 1½mins. Drainthentosswiththewatercress anda fewspoonful’sof thedressing to serve. 4.PlacetheTenderstem®


and


dressing ina largedishandservethe lambintheroasting tray.


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