Lamb roast with peas à la française & my lamb and rosemary sauce
Serves 4 | Prep Time: 20mins | Cook Time: 1hr 30mins
INGREDIENTS
2.5KG PIECE LAMB SHOULDER WITH THE BONE IN
40ML OLIVE OIL
1 WHOLE GARLIC, CUT IN HALF WIDTHWAYS
4 SPRIGS ROSEMARY
500G PIECE SPECK BACON, SKIN REMOVED
10-12 BABY PICKLED ONIONS
100G SALTED BUTTER
1KG FRESH OR FROZEN PEAS
2 BABY COZ LETTUCE, SLICED INTO 5CM LENGTHS
100ML CHICKEN STOCK
2 X 150G PACKET THE SAUCE BY MANU, LAMB AND ROSEMARY SAUCE
METHOD
Remove lamb from the fridge 1 hour prior to cooking.
Preheat an oven to 200˚C.
To prepare the lamb, place on a chopping board and using kitchen string, tie up the lamb at 1 inch intervals to form a compact shape for cooking.
Place a heavy-based roasting pan over a high heat, drizzle in oil and when hot, place the lamb in the pan. Cook for 10-12 minutes, turning occasionally, until it is a deep golden colour on all sides. Lift out the lamb, place the rosemary in the base of the dish and the lamb on top. Place the garlic cut side down next to the lamb and roast for 1 hour 15 minutes for medium rare or continue to cook to your liking. Remove from oven and cover with foil. Leave to rest for 15 minutes.
While the lamb is resting, cut speck into 1cm batons.
Heat a large frying pan over a high heat and when hot, add speck batons. Pan fry until crisp and golden on all sides. Add the onions and cook until lightly coloured.
Drop in the butter and when foaming, add peas and lettuce and pan fry for 1-2 minutes. Pour in chicken stock and bring to a strong simmer. Reduce heat and cook until peas are tender and liquid has slightly reduced. Season with sea salt and pepper.
To serve, prepare The Sauce by Manu, Lamb and Rosemary Sauce according to packet directions. Thinly slice the lamb. Place spoonful’s of peas onto warmed serving plates with a few slices of lamb and a generous drizzle of sauce.
