About this recipe:Try this tender young lamb with its piquant sauce as a light alternative to a more traditional Sunday roast. Try serving with Sweet Roasted Squash with Shallots or Grilled Vegetable Salad (on this website).
1 small leg of lamb, about 1 kg (2 lb 4 oz)
2 bay leaves
1 small carrot, peeled but left whole
1 small onion, peeled but left whole
1 teaspoon black peppercorns
For the sauce
15 g (½ oz) fresh mint
15 g (½ oz) fresh parsley
Grated zest and juice of 1 lemon
1 tablespoon olive oil
1 tablespoon capers, drained
1 teaspoon Dijon mustard
1 small clove garlic, crushed, optional
Salt and black pepper
To garnish: bay leaves
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Method Prep:15min › Cook:1hr › Ready in:1hr15min
Trim any fat and skin off the lamb and weigh the meat to calculate the cooking time: it will take 35 minutes per kg (15 minutes per lb).
Place the lamb in a stockpot and add 750 ml (1 pint 7 fl oz) of water and the bay leaves, cloves, carrot, onion and peppercorns. Cover and slowly bring to the boil, then lower the heat so the liquid just simmers. Poach the meat, beginning the timing from this point. Skim off any foam as necessary during poaching.
Remove the lamb from the stock and leave it in a warm place to stand. Boil the stock hard until it has reduced by half.
Meanwhile, make the sauce. Strip the mint leaves from the stems. Place the parsley (tender stalks and leaves) into the bowl of a food processor with the mint leaves, lemon zest and juice, oil, capers, mustard and garlic, if using. Process for just long enough to chop the leaves.
Add 6 tablespoons of the reduced stock to the processed mixture and blend until it forms a reasonably smooth sauce. Season to taste then gently reheat it. (The remainder of the stock can be frozen for another use.)
Slice the lamb, garnish with a bay leaf and serve with the sauce.