RECIPE OF THE MONTH Lemon & Mint Leg of Lamb

This simple recipe infuses the lamb with a lemon mint purée and is served with sweet, caramelised roasted fennel.

Ingredients - Serves 8

• 1 x DukesHill Whole Bone-in Leg of Lamb (Page 12)

• 2 onions, quartered and sliced

• Salt and black pepper

• Grated zest of 1 lemon

• 20g fresh mint leaves

• 2 tbsp olive or rapeseed oil

• 1 or 2 fat cloves of garlic, sliced

• 2 fennel bulbs, cut into 6 wedges and rolled in a little oil

For the sauce:

• Cooked onions and pan juices from the roasting pan

• 2 tbsp plain flour

• 2 tbsp Worcestershire sauce

• Vegetable stock

Instructions:

1. Bring the lamb to room temperature before cooking.

2. Season sliced onions in AGA roasting tin and lay lamb on top.

3. Make deep slits on top of the lamb to take the purée.

4. To make the purée; place the lemon zest, mint leaves, oil, garlic and seasoning into a small food processor and whizz together.

5. Stuff purée into the incisions made in the lamb. Any extra can be smeared over the sides of the meat and onto the bed of onions, then add fennel wedges.

6. Remove lamb, cover with foil, and let rest for 15-20 minutes.

7. Check fennel and brown further if needed.

8. Make sauce using cooked onions, flour, Worcestershire sauce, and vegetable stock. Season to taste and serve in a sauce boat.

9. Serve lamb with fennel wedges, sauce, and vegetables.

Conventional cooking: Roast at 200ºC, fan oven 180ºC, Gas Mark 6-7.