Sunday roast leg of lamb with minted peas
1 leg of lamb (bone in) bunch fresh rosemary 8 cloves garlic 2 teaspoons English mustard olive oil 6 onions, peeled and thickly sliced 1 cup balsamic vinegar 2 cups chicken stock (or water) 1 tablespoon flour 2 cups frozen peas ¼ cup cream cheese mint leaves, finely chopped Method: 1. Preheat oven to 200°C. Take lamb out of fridge to come up to room temperature before cooking.
2. Pick the leaves from one rosemary stalk. Place into a blender. Add 2 tablespoons olive oil, 2 garlic cloves and mustard. Blitz for a few seconds until combined.
3. Make small slits all over the leg of lamb with a knife. Season with salt and pepper then rub the olive oil mixture all over.
4. Place onions, garlic and remaining rosemary stalks in a deep roasting dish to make a bed for the lamb to rest on. Drizzle balsamic and stock (or water) over. Place lamb on top. Roast for 20 minutes, then carefully remove the roasting dish from the oven and cover with a double layer of tin foil. Return to oven, lower heat to 160°C and cook for 4 hours.
5. Transfer lamb to serving platter. Cover loosely with the foil. Leave to rest. In the meantime, drain the pan juices (through a sieve) and discard the rosemary. Keep onions and garlic for serving.
6. Return the pan juices to the roasting dish (or use a pan). Bring to boil on the stove. Lower heat and let simmer for 15 minutes to reduce the liquid and make a thick, glossy gravy.
7. Pea purée: put peas and garlic into a pot of cold water. Bring to the boil. Drain and blend until smooth. Put some aside for your baby. For the grown-ups, add cream cheese, mint, salt and pepper, and serve with sliced lamb.
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