Leg of lamb joint (after foie gras)
I cooked a leg of lamb, de-boned, rolled up and tied, and with a few sprigs of rosemary. I used no other seasoning, and let the lamb’s natural fats baste it. I gave it 50 minutes in a 170 oven, allowing it just under 10 minutes to ‘rest’ afterwards. I baked a potato in my now familiar way of pricking it all over, rubbing it with olive oil and then sea salt, and sticking it directly onto a rack in the oven for an hour.
While the lamb was resting I sautéed some green and yellow peppers. I sliced all of the lamb using an electric carving knife, having found how much easier that is to do when it is hot. The rest will keep for sandwiches or salads, and I’ll probably freeze a few, separating them with baking parchment before doing so. As you see, the lamb came out beautifully pink. I ate it with mint jelly (Sainsbury’s) alongside.
As the lamb was roasting, I ate my starter course. I lightly fried slices of foie gras without oil – what you see all came out of the foie gras. I ate them on toasted wholemeal pita bread. Very tasty, as was the lamb that followed.