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Succulent roast lamb

Ingredients: Succulent roast lamb

  • 1kg lamb roasting joint
  • Cold-pressed rapeseed oil
  • 2 potatoes
  • 1 small onion
  • Salt & pepper
  • Lamb stock cube (for 500ml water)
  • Fresh thyme

Cut potatoes so they can be used as a trivet for the lamb and place in the roasting tray.

Rub a small amount of cold-pressed rapeseed oil over the lamb and season with salt and pepper, then place on the potato trivet.

Dissolve the lamb stock cube into 500ml of hot water and pour into the roasting tray, then add a thinly sliced onion and a sprig of fresh thyme.

Roast the lamb at 190ºC until the core temperature is how you like it: medium rare: 54ºC/medium: 60ºC/medium well: 66ºC/well done: 72ºC.

When the required core temperature is reached, take the lamb out of the oven and let it rest somewhere warm for 45 minutes before carving.

Ingredients: Parmentier potatoes

  • 4 large Maris Piper or King Edward potatoes
  • Cold-pressed rapeseed oil
  • Finely chopped rosemary

Wash and peel the potatoes and cut into large dice (1 inch x 1 inch cubes).

Place in salted boiling water in a saucepan, turn the heat down to a simmer and set a timer for six minutes. Drain the potatoes but keep the potato water in case you need it for the lamb gravy.

Let the steam drive off the potatoes and put them in a lightweight plastic bowl. Add a little cold-pressed rapeseed oil and gently toss the potatoes so they are evenly coated.

Sprinkle the finely chopped rosemary over the potatoes and gently toss them again so the rosemary evenly coats the potatoes.

Roast in a pre-heated roasting tray in the oven at 190ºC until they are golden and crispy on the outside and fluffy on the inside (you will need to turn them once during the cook). They will usually take around 30-45 minutes.

Ingredients: Lamb gravy

  • Plain flour
  • Red wine
  • 1 tbsp cornflour
  • 40g salted butter

When the lamb comes out of the oven, set it aside on a warm plate to rest somewhere warm. Put the roasting tray with the lamb stock, lamb juices, potato and onion directly on the hob and set a low temperature.

Bring the temperature of the roasting tray up until the stock starts to bubble, then add the flour and keep whisking for at least two minutes to cook out the flour.

Add the red wine and keep whisking until the gravy starts to bubble again.

Cook out for a few minutes and adjust the gravy consistency to your taste: if it's too thick add some of the reserved potato water and if it's too thin add a little cornflour mixed with a little water.

If you like you can add a bit of salted butter to the gravy and whisk it in just before serving.

You can keep the gravy warm on a low setting on the hob or put it in a jug for pouring. You can also place the sliced lamb in the gravy on a low setting on the hob if you need to keep it warm.

Ingredients: Green beans

  • 400g green beans
  • Cold-pressed rapeseed oil
  • Salted butter
  • Garlic

Put the green beans in a saucepan of salted boiling water for one to two minutes, then immediately drain them and place them in a separate bowl.

Warm the oil, butter and grated garlic in a frying pan on a very low heat. Two minutes before serving, turn the heat up to medium/high until the butter starts to foam, then immediately add the blanched green beans.

Let them warm up for 30 seconds, then toss them so all sides are coated evenly in the oil, butter and garlic. Cook them for a minute or so until they are nice and hot, then serve immediately.