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Roast Lamb In A Roll

Roast Lamb in a Roll

Roast Lamb in a Roll

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.

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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

  • Course

    CourseMain Course

  • Serves

    Serves4

  • Time

    Time5 hours

  • Difficulty

    DifficultyIntermediate

Method

Roast leg of lamb
Roast leg of lamb

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.

Ruby Slaw
Ruby Slaw

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.  

Method

Roast leg of lamb
Roast leg of lamb

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.

Ruby Slaw
Ruby Slaw

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.  

Used in this Recipe

  • O’Neill’s Irish Atlantic Sea Salt Flakes Handcrafted Pure and Natural 110g

    O’Neill’s Irish Atlantic Sea Salt Flakes Handcrafted Pure and Natural 110g

    €3.95

  • Donegal Irish Cold Pressed Virgin Rapeseed Oil 500ml

    Donegal Irish Cold Pressed Virgin Rapeseed Oil 500ml

    €5.95

  • Maldon Sea Salt Flakes 250g

    Maldon Sea Salt Flakes 250g

    €2.90

  • Second Nature Oils Organic Rapeseed Oil 500ml

    Second Nature Oils Organic Rapeseed Oil 500ml

    €7.75

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