Ingredients
- leg of lamb 1, about 2-2½ kg
- oil for frying
- small round shallots 300g, peeled
- white wine a large glass
- chicken stock 200ml
- baby leeks 300g
- peas 300g
- broad beans 300g double-podded
mint sauce
- mint a large bunch, leaves picked
- golden caster sugar 1½ tbsp
- white wine vinegar 5 tbsp
Method
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Step 1
Heat the oven to 160C/fan 140C/gas 3. Rub the lamb with oil then brown really well all over in a large frying pan or solid roasting tin. Once the lamb is browned, take it out and cook the shallots in the same pan until golden (use a little more oil if you need to).
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Step 2
Put the lamb and shallots in a roasting tin or shallow casserole dish and pour in the wine and stock. Cover with a lid or a double sheet of foil then put in the oven for 3 hours.
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Step 3
Add the leeks to the casserole then cook for another 20-25 minutes or until tender. Add the peas and broad beans, cover again then give it another 10-15 minutes until hot.
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Step 4
To make the sauce, chop the mint leaves then put in a bowl with the sugar and pour over 5 tbsp boiling water. Leave to cool then stir in the vinegar. Serve the lamb and veg with the mint sauce and some buttered new potatoes.
Nutritional Information
- Kcals 571
- Fat 26.5g
- Carbs 19.1g
- Fibre 7.8g
- Protein 58.8g
- Salt 0.4g
