Seared Lamb with Blackberry Confit Course: main Skill level: easy Serves: 4
■ 800 g (1¾ lb) boneless butterfly lamb leg joint ■ 2 tbs olive oil
■ 1 tbs clear honey ■ 2 cloves garlic, chopped finely
■ ½ tsp ground allspice ■ ½ tsp smoked paprika ■ ½ tsp roughly crushed black peppercorns ■ Little salt
For the Blackberry Confit: ■ 1 tbs olive oil
■ 2 red onions, chopped ■ 6 tbs red wine
■ 225 g (8 oz) blackberries To Serve: parsnip mash; steamed green beans.
1 Pierce the lamb several times with a small knife then put into a large plastic bag. Mix the oil, honey, garlic, allspice, paprika, peppercorns and a little salt in a small bowl then add to the lamb. Seal the bag then turn the bag several times to coat the lamb with the spice mix. Leave to marinade for 30 minutes or longer if you have time.
2 Pre-heat the oven to
220 deg. C., 425 deg. F.,
Gas Mark 7. Preheat a ridged frying-pan with a metal handle on the hob.
3 Take the lamb out of the bag, draining off the excess marinade, and add to the hot frying-pan. Fry for 5 minutes, turning once, until browned on both sides. Transfer the pan with the lamb to the hot oven and roast for 20 minutes for medium or 25 to 30 minutes for well done. Take out of the oven and leave to rest for 10 minutes covered with foil.
4 Meanwhile, make the blackberry confit. Heat the oil in a saucepan, add the onions and fry for 10 minutes over a low heat until softened and just beginning to brown. Add the remaining marinade from the plastic bag, the red wine and blackberries and simmer for 5 to 10 minutes until thick and the onions are soft.
5 Carve the lamb into thin slices, then spoon over the meat juices from the frying-pan. Serve with the confit in a bowl and accompanied with parsnip mash and steamed green beans.