22 bbcgoodfood.com APRIL 2020
SERVES 6 8 PREP 30 mins plus
resting COOK 1 hr 40 mins EASY2kg bone-in leg of lamb
100g watercress
3 large garlic cloves, crushed
4 anchovy illets in oil, drained
and inely chopped
70g unsalted butter, softened
3 rosemary sprigs
For the crumb
100g sourdough bread, torn
tbsp olive oil
30g inely grated parmesan1 Remove the lamb from the fridge
1 hr before cooking. Heat the oven
to 200C/180C fan/gas 4. Use the
tip of a knife to make 20-25 small
slits in the lamb, then set aside in
a roasting tin. Blitz the watercress,
garlic and anchovies in a food
processor until smooth, then add
the butter and pulse to combine.
2 Season the lamb, then spread
over half of the butter mixture,
pushing into the slits as well. Break
the rosemary sprigs into pieces and
tuck into the slits. Season, cover
with foil and cook for 1 hr 20 mins
for medium (a thermometer should
read 55C), or 1 hr 40 mins if you
prefer the meat well done. Uncover
the lamb halfway through cooking
and spread over the remaining
butter, then put back in the oven
uncovered for the remaining time.
3 Meanwhile, for the crumb, blitz
the sourdough in a food processor
to make coarse crumbs. Toss with
the oil and parmesan and spread
out flat on a baking sheet. Put in
the oven underneath the lamb for
the last 20 mins of cooking, or until
lightly golden and crunchy. Leave
the lamb to rest, covered, for about
30 mins, then slice and sprinkle
over the crumbs.
PER SERVING (8) 436 kcals • fat 27g • saturates 14g •
carbs 7g • sugars 1g • ibre 1g • protein 40g • salt 0.7gNext level mint sauce
Ditch your go-to jar of mint sauce
and make a fresher-tasting version
with zingy capers and lemon zest.SERVES 6 8 PREP 10 mins
NO COOK EASY V1 small bunch of mint, leaves picked
and roughly chopped(^1) / 2 small bunch of parsley,
roughly chopped
1 tbsp capers
30ml extra virgin olive oil
1 tbsp light brown soft sugar
50ml sherry vinegar
1 lemon, zested
Put the mint, parsley and capers in
the small bowl of a food processor
and blitz until finely chopped. Add
the oil, sugar, vinegar and lemon
zest and blitz again until smooth.
Season to taste and serve with the
lamb, or the veggie galette overleaf.
GOOD TO KNOW gluten free
PER SERVING (8) 46 kcals • fat 4g • saturates 1g •
carbs 3g • sugars 2g • ibre none • protein none •
salt 0.1g
Lamb & shallot gravy
Most of us leave gravy to the last
minute, but you can make this
recipe ahead of time and freeze
it for up to three months.
SERVES 6 8 PREP5 mins
COOK45 minsEASYG
2 tbsp butter
1 tbsp olive oil
4 shallots, peeled and halved
1 small carrot, roughly chopped
1 celery stick, roughly chopped
11 / 2 tbsp plain lour
150ml dry white wine
2 rosemary sprigs
1 bay leaf
1 litre fresh lamb stock
2 tbsp Worcestershire sauce
1 Heat the butter and oil in a large
saucepan over a medium-high heat
and fry the shallots, carrot and
celery for 7-10 mins, or until deep
golden brown. Tip in the flour and
cook, stirring, for 1 min. Pour in
the wine and stir to combine
everything, then simmer on a low
heat for a few minutes, or until the
wine has reduced by half. Add the
rosemary and bay leaf, then
gradually stir in the lamb stock.
Simmer for 30 mins, uncovered.
2 Strain the gravy through a fine
sieve into a clean saucepan. Stir
in the Worcestershire sauce and
simmer on a low heat until thick
and glossy, about 15-20 mins. Will
keep frozen for three months.
PER SERVING (8) 148 kcals • fat 11g • saturates 5g •
carbs 5g • sugars 2g • ibre 0.5g • protein 4g •
salt 0.3g
Roast leg of lamb with
garlic & watercress butter
Watercress lends a peppery note and vibrant colour
to this lamb roast, while a sprinkling of parmesan
breadcrumbs adds crunch and depth of flavour.
tip
SIMPLE SWAP
tip
FOR THE BEST RESULTS
If you
don’t like
the peppery
flavour of
watercress,
swap it out
for the same
quantity of
soft herbs,
such as flat-
leaf parsley.
Fresh lamb stock helps take this
gravy to the next level, but if you
can’t get hold of it, you can use
fresh chicken stock instead.