Spiced Roast Leg of Lamb with Parsnip Purée
Ask your butcher to bone a leg of lamb and tie it up, leaving the shank attached. The spices introduce a wintry depth of flavour, adding an earthy warmth.
|1||Leg of lamb, boned|
|1 tsp||Ground cumin|
|1 tsp||Ground coriander|
|3 tbsp||Olive oil|
|1 to taste||Salt & freshly ground pepper|
|200 ml||Chicken stock|
|2 tbsp||Unsalted butter|
|1 tsp||Dijon mustard|
|1 to taste||Sea salt|
|1 to taste||White ground pepper|
- Preheat the oven to 200 degC. Finely chop the garlic and mix in a bowl with the cumin, coriander, lemon juice(from 2 lemons) and oil. Season with salt and pepper. It should resemble a thick paste. Massage the lamb with the spice rub, spreading it over the skin and into the flesh. Leave it at room temperature while the oven is heating up. Roast the lamb in the oven for 45 minutes.
- Remove and rest the meat in a suitable place while you make the gravy. Put the roasting pan over a medium heat, pour in the stock and bring to a simmer. Use a wooden spoon to lift the caramelised juices off the bottom of the pan. Season if required then strain into a sauce boat.
- Parsnip Purée: peel the parsnips, removing the woody core. Chop into 3cm lengths. Boil the pieces in salted water for about 30 minutes until tender. Drain then blend in food processor with the butter, cream and mustard until a smooth, flowing purée forms. Season with salt and a little white pepper. Place a large spoonful of purée in each serving bowl. Top with slices of lamb then pour over the reduced juices.
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