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Leg of lamb cooked in hay




Source of Recipe


the web


List of Ingredients




1 leg of lamb, boned and rolled, weighing 1 to 1.2kg

2 sprigs of rosemary

4 cloves of garlic

Salt and pepper for seasoning

A little olive oil

4 handfuls of hay

Recipe



Heat the oven to 220C or Gas mark 7.

1. Peel and slice the garlic, chop the rosemary and mix with two dessert spoons of olive oil.

2. Thirty minutes before you start to cook, bring the lamb out of the fridge and lightly slash the fat with a small knife. Season the meat well with salt and freshly ground milled pepper, then rub the garlic and rosemary oil all over the joint.

3. Heat a frying pan that is big enough to hold the lamb, add the remainder of the olive oil and seal the lamb all round so it is golden brown and well coloured all over.

4. Remove the meat to a roasting tray and pack the hay all over the meat, then cover the tray with tin foil.

5. Cook for 25 minutes, then remove tray from the oven. Reduce the oven temperature to 190C/gas mark 5, remove the tin foil, turn the tray around the other way and return to the oven. Cook for a further 15 minutes.

6. After this time, loosely cover the meat with some tin foil and let it stand for ten minutes before carving.

Geoffrey Smeddle is chef at étain, Princes Square, Glasgow;