Flavour Revival Butterflied Leg of Lamb with Roasted Plums

DIFFICULTY
Difficult Difficult
COOK TIME
Over 2 hrs. Over 2 hrs.
SERVES
4-6 4-6
Flavour Revival Butterflied Leg of Lamb with Roasted Plums
Main INGREDIENTS
  • Meat
Ingredients
Method

Ingredients

For the Lamb
  • 1 large garlic clove, crushed
  • 4 sprigs of rosemary, leaves removed and finely chopped. Discard the stalks
  • 4 sprigs of thyme, finely chopped
  • 1 lemon
  • 1 teaspoon mixed spice
  • 1 tablespoon rapeseed oil
  • Sea salt and cracked black pepper
  • 2kg boneless leg of lamb
  • Oil, for frying
For the Plums
  • 6 plums, sliced in half and stones removed
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon maple syrup
  • 1 cinnamon stick

  • Method

  • 1
    Preheat the oven to 200⁰C/ Fan 180⁰C/ Gas Mark 6
  • 2
    In a bowl combine the crushed garlic, rosemary and thyme. Grate in the zest of 1 lemon and squeeze in the juice. Sprinkle in the mixed spice, rapeseed oil and a generous pinch of salt and pepper. Rub the lamb with the marinade and leave for at least 10 minutes.
  • 3
    Heat a little oil in the Sauteuse and when hot sear all the sides of the lamb until browned - this will take a good 5 minutes on all sides. When seared, remove from the pan and prepare the plums.
  • 4
    Combine the plums, balsamic vinegar and maple syrup in a bowl. Add the plums and their marinade to the Sauteuse along with a broken cinnamon stick and place the lamb on top. Put the Sauteuse in the oven and roast for 25-35 minutes or until the meat is between 50⁰C-60⁰C when a meat thermometer is inserted into the thickest part of the joint.
  • 5
    Remove from the oven and put on lid. Allow the meat to rest in the Sauteuse for 10 minutes. Carefully lift the meat out onto a carving board along with the roasted plums and slice.
  • 6
    Add a dash of boiling water to the cooking liquor in the pan and whisk - pass through a sieve and serve the sauce in a small jug on the side.
  • 7
    Cook’s Notes
  • 8
    Depending on the way in which your joint has been butchered, the cooking time may vary slightly. Test the joint with a meat thermometer after 25 minutes. For medium-cooked meat you want the meat to be between 50⁰C and 60⁰C.