December 8, 2015
Roast Lamb with Cauliflower Mash & Mint & Kale Salad by Hemsley + Hemsley
Preheat the oven to it’s maximum temperature.
Place the lamb in a large ovenproof dish or stainless steel roasting pan and rub with butter or ghee. Season with the sea salt (not too much as the anchovies are salty!) and black pepper.
Make 8-10 incisions into the fat of the lamb, approx 1.5 inches deep and fill with the garlic, anchovies and thyme.
Pour over the wine, cover with a tight fitting lid and place in the oven.
Turn the heat down immediately to 170C and cook for 3.5 – 4 hours until tender enough to fall apart easily.
Drain the gravy from the bottom of the pan, reduce if necessary and check for seasoning.
Keep the lamb covered and allow to rest in the pan for at least 15 minutes before serving.
25 minutes before serving, start the cauliflower mash and remember to stir in the mustard leek sauce from the recipe. The mash can be kept warm in the oven until everything is ready to serve.
To prepare the kale salad remove the stalks from the kale (save them for smoothies) and finely chop the kale leaves. Massage the leaves with the extra virgin olive oil, lemon juice and salt for a minute then set aside to marinate. After 10 minutes the kale will relax and soften.
Season with black pepper and garnish with the finely sliced mint and leeks to serve.
Total Time min