
Main INGREDIENTS
- Meat
Ingredients
Method
Ingredients
For the Lamb
- 1 large garlic clove, crushed
- 4 sprigs of rosemary, leaves removed and finely chopped. Discard the stalks
- 4 sprigs of thyme, finely chopped
- 1 lemon
- 1 teaspoon mixed spice
- 1 tablespoon rapeseed oil
- Sea salt and cracked black pepper
- 2kg boneless leg of lamb
- Oil, for frying
For the Plums
- 6 plums, sliced in half and stones removed
- 1 tablespoon balsamic vinegar
- 1 teaspoon maple syrup
- 1 cinnamon stick
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Method
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1Preheat the oven to 200⁰C/ Fan 180⁰C/ Gas Mark 6
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2In a bowl combine the crushed garlic, rosemary and thyme. Grate in the zest of 1 lemon and squeeze in the juice. Sprinkle in the mixed spice, rapeseed oil and a generous pinch of salt and pepper. Rub the lamb with the marinade and leave for at least 10 minutes.
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3Heat a little oil in the Sauteuse and when hot sear all the sides of the lamb until browned - this will take a good 5 minutes on all sides. When seared, remove from the pan and prepare the plums.
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4Combine the plums, balsamic vinegar and maple syrup in a bowl. Add the plums and their marinade to the Sauteuse along with a broken cinnamon stick and place the lamb on top. Put the Sauteuse in the oven and roast for 25-35 minutes or until the meat is between 50⁰C-60⁰C when a meat thermometer is inserted into the thickest part of the joint.
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5Remove from the oven and put on lid. Allow the meat to rest in the Sauteuse for 10 minutes. Carefully lift the meat out onto a carving board along with the roasted plums and slice.
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6Add a dash of boiling water to the cooking liquor in the pan and whisk - pass through a sieve and serve the sauce in a small jug on the side.
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7Cook’s Notes
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8Depending on the way in which your joint has been butchered, the cooking time may vary slightly. Test the joint with a meat thermometer after 25 minutes. For medium-cooked meat you want the meat to be between 50⁰C and 60⁰C.