Wed, 13 April 2022
Chef: Catherine Fulvio
Serves 6-8 |
Prep 10 mins Cooking: rare: 1 hr 45 mins | medium: 2 hrs | well done: 2 hrs 30 mins
Ingredients:
1 Bulb Garlic, peeled and cut in half.
3 Sprigs Rosemary.
50ml Olive Oil.
2.3kg Leg of Lamb, with bone.
Salt and Pepper
Method:
1) Pre-heat the oven to 180°c/gas mark 4.
2) Remove the lamb from the fridge and leave at room temperature for 30 minutes. Place on a roasting tray
3) Using a sharp knife make 10-12 small incisions over the lamb. Insert the halved cloves of garlic and small sprigs of rosemary into the incisions
4) Rub a little oil over the lamb, season, and cover with tin foil
5) Place the prepared lamb into the pre-heated oven and roast
6) Remove the foil for the last 15 minutes of cooking to allow it to evenly brown on top
7) Remove from the oven and allow to rest for 10-15 minutes.
Catherine Fulvio Mint Sauce
Ingredients:
20g Nature’s Pick Cut Mint Herbs
3 tbsp boiling water
Large pinch of Stonemill Table Salt
2 tbsp The Deli White Wine Vinegar
2 tsp The Pantry Caster Sugar
Method:
1) Finely chop the mint leaves and place into a bowl with the boiling water
2) Let it steep for a few minutes, and then drain
3) Combine the salt and the white wine vinegar with the caster sugar
4) Stir well until the sugar has dissolved
5) Pour into your serving jug
Sun, 27 July 2025
Guest: Lizzy Lyons
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