Slow-roast lamb leg with borlotti beans and smoked garlic
Prep time less than 30 mins
Cook time less than 30 mins
Serves 6
From Chefs: Put Your Menu Where Your Mouth Is
Shop-bought chutney adds an extra dimension to slow-roasted lamb with vegetables and beans.
Method
-
Preheat the oven to 140C/275F/Gas 1.
-
Place the lamb in a large roasting tray and drizzle with oil. Take the rosemary and thyme and rub over the leg of lamb. Season with salt and freshly ground black pepper. Add the onions.
-
Place into the oven and roast for 70 minutes.
-
Place the beetroot, celeriac, carrots, celery, chard, borlotti beans and garlic in the pan with the lamb.
-
Season, cover and roast for a further 1 hour 30 minutes.
-
For the parsnips, peel the parsnips into strips using a vegetable peeler.
-
Add the olive oil to a shallow pan set over a medium heat. When the oil starts to bubble, carefully place the parsnips in the pan.
-
When the parsnips have a little colour to them, remove and place on kitchen paper to remove any excess oil.
-
Serve the lamb in slices, topped with the parsnips and chutney spooned over.
Ingredients
For the lamb
- 1 whole leg of lamb
- drizzle vegetable oil
- few sprigs rosemary
- few sprigs thyme
- salt and freshly ground black pepper
- handful pearl onions
- 1 beetroot, chopped into cubes
- 1 celeriac, chopped into cubes
- 3 carrots, chopped into cubes
- 4 stems celery, chopped into cubes
- 100g/3½oz Swiss chard
- 400g/14oz tinned borlotti beans, drained
- 4 garlic cloves (preferably smoked garlic)
For the parsnips
- 4 large parsnips
- vegetable oil, for frying
- 1 jar of chutney, such as cherry tomato and honey
This link may stop to work if/when the BBC removes the recipes