Bay Wrapped Herby Spring Lamb …..
April 30, 2015
A snapshot of Heart Kitchen's event, Springtime in the Curious Kitchen..... We are all in, crazy food facts shared and eager to get moving, it's blue sky all the way, the sun has a gentle warmth and the birds are busy building in the surrounding hedgerows. There is something quite magical and honouring around preparing and cooking in this environment....... Wham !!!! The Dorset spring lamb is laid onto the table surrounded with our abundance for the day, this is gonna be fun, lets get cooking together with love!!!!!!
- Prep: 10 mins
- Cook: 8 hrs
- Yields: 1
Take the juniper berries, flaky sea salt and mix together in a bowl. Place them into a frying pan and gently heat them for 4-5 minutes. The salt will start to discolour and the room will start to smell of juniper. Remove from the heat and leave to cool. When cool, grind and crush together in a pestle and mortar.
Place the leg of lamb onto a chopping board and cut the flesh with a sharp knife about 1cm deep in about 8 to 10 times on both sides of the leg. Rub in the salt and juniper mix, massaging it right into the cuts. Rub over the 2tbsp of olive oil and then massage in the thyme leaves and lemon zest. Wrap the leg of lamb tightly in clingfilm and place into the fridge to marinade for at least 8 hours, 24 would be better.
The next day, place one of the bay leaf branches onto a chopping board. Place the lamb leg on top and then place the second bay leaf branch on top of the lamb. The branches should have enough leaves on them so the lamb looks like a camouflaged tank. Tie up with butcher's twine.
Put a large roasting tray onto the hob and heat up over a medium heat. Pour in a little oil and add the chopped celery. Sweat down until it starts to soften. Add the remaining thyme bunch to the celery and stir. Sit a roasting rack on top of the celery, place the leg of lamb on top and pour on the white wine and lamb stock. Cover with foil.
Put the roasting tray into a pre-heated oven at 150°C and braise for 4-5 hours or longer until the meat is tender and will flake from the bone with a fork.
When ready, remove the pan from the oven and leave to rest with the lid on for ½ hour. After this time, gently remove the lamb from the pan and place it onto a chopping board. Simply serve, today with grilled new asparagus, smashed minty new potatoes a large helping of honey peppered roasted celeriac and rich gravy made with the juices of the pan.