Roast Lamb in a Roll by Vanessa Clarke

Vanessa Clarke Theatre of Food at the Electric Picnic 2015

This 'Roast Leg of lamb, Mint Sauce, Beef Tomato, Mixed Leaves and Ruby Slaw in a Seed Roll' recipe has been created by Vanessa Clarke of The Good Food Store for the Theatre of Food at the Electric Picnic 2015 with ingredients from Ardkeen Quality Food Store.

Serves 4 | 5 hours prep 

Ingredients

    FOR THE LAMB
    • a leg of lamb
    • 1 spanish onion
    • rosemary
    • 125ml olive oil
    • 75ml water
    • half a lemon
    • a bulb of garlic
    • a fresh cayenne chilli
    • 2 sprigs of thyme
    • 5 gms cumin seeds
    • 5 gms coriander seeds
    • sea salt
    • black pepper, cracked
    FOR THE RUBY SLAW
    • 500 gms (half a head) of red cabbage - finely sliced
    • 500 gms beetroot, cooked, peeled and grated
    • 15g chervil
    • 125 ml mayonnaise
    • 10 ml lemon juice
    TO SERVE
    • seeded rolls
    • mixed leaves
    • tomatoes
    • mint sauce

    Method

    Score the lamb leg and rub the marinade into it.
    Leave for 24 hours.
    Preheat an oven to 240oC.
    Place the onions and herbs in a deep roasting tray with some sunflower oil
    Season the lamb with salt and cracked black pepper and place on top of the vegetables.
    Roast the lamb for about 30-40 minutes, until the outside is browned.
    Then remove from the oven, pour a cup of water into the pan.
    Lightly cover the lamb leg with tinfoil and return to the oven.
    Reduce the temperature to 190oC and cook 4 hours.
    Then remove the tinfoil, increase oven temperature to 220 and cook for about 30 minutes until the skin is crisp.
    Remove the lamb from the oven and strain off any liquids and allow the joint to stand in a warm place for 20 minutes.
    Allow the meat juices to settle then skim the fat off the surface and discard.
    Bring the remaining meat juice to the boil and reduce.
    Using a knife remove the meat from the bone and whilst wearing thick gloves tear the hot meat apart.
    Add a little at a time of the reduced liquid to the lamb, be careful as the reduced liquid may be salty.
    Check the seasoning, adding more salt and pepper if needed.
    Serve in a warm roll with mayonnaise, beef tomato, mixed leaves and mint sauce.

    Remove the outer leaves and core of the cabbage.

    Cut into very thin slices.

    Grate the cooked beetroot.

    Mix all ingedients together.

    Season with salt and pepper as needed.  

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