Soul's Roast Leg of Milk Fed Lamb with Green Pea Puree,
Roast Golden Kumara and Baby Carrots
Recipe by Judith Tabron
Preparation Time: 30 Minutes
Cooking Time: 1 hour
1 leg of milk-fed lamb, boned out
300g good quality crepinette
1 tablespoon garlic confit
1 sprig of thyme, leaves picked
2 anchovies, crushed
salt and freshly ground black pepper
2tbsp vegetable oil
200ml Brancott red wine
1 litre lamb stock
2 very large orange kumara
500ml Campbells Real Stock chicken stock
1 sprig thyme
1 bay leaf
2 cloves garlic, bruised
1 tbsp canola oil
500g fresh peas, shelled
500g baby orange carrots
500g baby red carrots
500g baby white carrots
1 tbsp Mainland butter
1.Pre heat the oven to 230C.
2. Open out the lamb leg and remove sinew, any odd glands, and any large pieces of skin and fat. Use a knife to butterfly the thicker portions of the lamb leg so that meat is an even thickness all the way across. The lamb leg should now resemble a large rectangular shape. 3. Spread the crepinette over a chopping board and place the butterflied lamb leg in the centre, skin side down. Rub the surface of the lamb with the garlic confit, thyme leaves and anchovy. Season well with salt and pepper.
4. Cut 12 pieces of string into 15 cm lengths. Tightly roll the crepinette around the lamb, bringing it all together into a roll. You may need 1-3 layers to secure the lamb. Tie a piece of string around the lamb horizontally to secure the parcel, then tie the lamb up spacing the string about 2cm between each piece.
5. Place the lamb on a rack with a roasting tray underneath. Season the lamb generously with salt and pepper, then place in the heated oven for 15 minutes. After this time turn the oven down to 100C and cook the lamb for a further 45minutes to 1 hour. Insert a temperature probe into the lamb and remove from the oven once an internal temperature of 63C is reached. Allow the lamb to rest for 15-20 minutes in a warm place with the string on, then remove the string and slice neatly.
6. Place a medium sized saucepan over high heat and caramelise the shallots and any lamb trimmings in the vegetable oil. Allow the surface of the saucepan to take on a golden brown colour before de-glazing with the Brancott red wine. Reduce until the wine has almost evaporated, then add the lamb stock. Bring up to simmer, then slowly reduce by three quarters over very low heat until the sauce coats the back of a spoon. Do not allow to boil. Adjust the seasoning to taste and strain through a fine sieve. Set aside until required. This can be made the day before serving and kept for up to a week in the refrigerator.
7. Cut one side off the kumara, lengthways, so that it will lay flat on a chopping board. Use a 5-6 cm ring cutter and cut out 4 cylinders. Using a peeler take off the sharp edges of the cylinder and place the kumara in a medium sized saucepan. Cover the kumara with Campbells Real Stock chicken stock and add the thyme bay-leaf and garlic. Gently simmer the kumara over low heat for 15 minutes or until tender. Allow to chill.
8. To make the pea puree, blanch the fresh peas in salted boiling water for 3 minutes. Set aside 300g of the peas for serving. Place the remainder of the peas in a blender and puree until smooth. Season to taste with salt and pepper. Keep warm and set aside.
9. Heat a medium frying pan over high heat and add the canola oil. Place the kumara fondants in the frying pan and brown on all sides. Ensure the fondants are completely warmed through before serving.
10. Place a medium sized saucepan of salted water over high heat and add the Mainland butter. Add the carrots and, cook until just tender, then strain.
11. To serve, create a smear of pea puree on a serving plate and place the kumara fondant at one end with the sliced lamb on the other side. Dress the cooked baby carrots and peas over and around the lamb and finish with the lamb jus.