September 1st marks the start of Love Lamb Week 2024, an initiative run by the Agriculture and Horticulture Development Board (AHDB) to celebrate the meat’s versatility and encourage the UK to try it cooked different ways.
In honour of the occasion, champion of local produce and ingredients Kevin Bonello, Executive Head Chef at York fine dining restaurant Legacy, shares his recipe for a roasted leg of Yorkshire Lamb, accompanied by red currant glaze, crushed peas, roast potatoes, buttered carrots and a classic mint sauce.
Pictured: Kevin Bonello, Executive Head Chef at The Grand, York. Image credit: The Grand, York.
Leg of Yorkshire lamb with red currant glaze
Serves 6.
Ingredients
- 1 leg of Yorkshire lamb, approx. weight 2kg
- 4 sprigs fresh rosemary, chopped
- 3 tbsp red currant jelly
- 2 tsp mustard powder
- 50ml vegetable oil
- 1tbsp whole grain mustard
- 1 pinch Ras el Hanout spice
- 1 pinch fresh cumin
- 100g roughly chopped mirepoix (carrot, onion, garlic and celery)
- 1 sprig fresh thyme
- 1 bay leaf
- 50ml sherry vinegar
- 200ml red wine
- 800ml beef stock
- 100g mint sauce
- Salt and pepper
Method
- Score the surface of the lamb leg, making shallow incisions every 2cm.
- Rub the leg with the oil, Ras el Hanout, cumin, salt and pepper, and set aside to macerate for 30 minutes.
- In a heated skillet, seal off the marinated lamb leg on all sides, then rub with whole-grain mustard and set aside again.
- In the same skillet, add the chopped vegetables, roasting them until brown, then deglaze with the sherry vinegar and red wine until the mix has reduced by half.
- Add the beef stock to the skillet, placing back the sealed-off lamb leg, cover with a lid and place in the oven at 160 degrees for 3 hours, basting every 30 minutes.
- Whilst the lamb is in the oven, make the glaze by whisking together the chopped rosemary, mustard powder and red currant jelly.
- Once the initial cooking time has finished, remove the lamb from the oven, take off the lid and brush with the red currant glaze. Return it to a hot oven at 200 degrees, cooking for another 30 minutes until nicely glazed.
- Take the leg out of the oven, remove it from the stock and set aside, covered with aluminium foil. Allow it to rest for 30 minutes before carving and serving.
- Strain the leftover stock and reduce. Then mix in the mint sauce and use this to serve with the lamb.
Sides:
Crushed Peas
Ingredients
- 250g frozen peas
- 50g shallots, finely chopped
- 1 tbsp olive oil
- 1 tbsp butter
- Fresh mint, to taste
- Salt and pepper
Method
- In a pan, sauté the shallots in olive oil, until soft.
- Add the peas and toss for a further two minutes.
- Add the butter, crushed lightly into chunks.
- Season with salt, pepper and fresh mint before serving.
Ingredients
- 350g potatoes, peeled
- 2 tbsp butter
- 1 tbsp olive oil
- 1 sprig fresh rosemary
- Salt and pepper
Method
- Cut the potatoes into large chunks and place them in a pot with cold water and salt.
- Bring slowly to the boil and heat until just cooked, making sure not to break them.
- Gently remove the potatoes from the water and place them onto a non-stick tray, season with salt, pepper, rosemary, butter and olive oil, and toss lightly.
- Place in the oven at 190 degrees for approx. 20 minutes until golden brown, tossing a couple of times during the cooking process. Season with salt and serve.
Buttered Carrots
Ingredients
- 300g carrots, peeled and sliced
- 1 tbsp olive oil
- 1 tbsp butter
- 1 sprig fresh tarragon
- Salt
Method
- Place the carrots, salt, butter, olive oil and tarragon in a wide sauté pan and barely cover with water. Cover the pan with a baking sheet.
- Slowly bring the water to the boil, cooking the carrots until soft.
- Drain and adjust seasoning to taste before serving.
Pictured: Roasted leg of Yorkshire lamb with red currant glaze, crushed peas, roast potatoes, buttered carrots and mint sauce. Image credit: The Grand, York.