Leg of lamb with braised celeriac, fennel and bitter leaves
Main. Difficulty: Easy. Serves 6. Time: 1 hour 30 minutes.
🍳 Cook: 1 min
Ingredients
| 1 | leg of lamb, roughly 2kg, butterflied |
| — | sea salt |
| — | black pepper |
| 1 | small celeriac |
| 2 | handfuls of dandelion leaves, puntarelle, and other bitter leaves |
| 2 | small onions |
| 1 | fennel bulb, large |
| 150 ml | olive oil |
| 250 ml | water |
| 1 | lemon, juiced |
| 2 | handfuls of dill, roughly chopped |
| — | salt |
Instructions
- Place a large cast iron frying pan over a medium-low heat until hot. Liberally coat the fat layer of the lamb in salt and place, fat-side down, in the hot pan. Leave to gently cook, undisturbed, for 30 minutes.
- Preheat the oven to 150°C/gas mark 2.
- Once the lamb has cooked on one side, turn the leg over and leave to cook for 15-20 minutes, until cooked through but still a little pink in the middle. To test whether the meat is ready, insert a metal skewer into the centre - it should come out hot to the touch.
- Meanwhile, prepare the vegetables. Place the oil in a wide, heavy bottomed pan and gently heat up. Peel and chop the onions into small pieces, then add to the pan and allow to soften (but not colour) in the warm oil.
- While the onion is cooking, peel and chop the fennel into small pieces, then add to the pan and bring up to a simmer, allowing to cook for 5 minutes.
- Carefully peel the celeriac and chop into rough 2.5cm squares, adding these to the pan along with the bitter leaves and the water. Stir and cover the pan with a lid, leaving to cook gently for 30 minutes, shaking occasionally.
- Once the lamb has cooked through, transfer the pan to the oven and cook for a further 10-12 minutes, until crisp. Remove from the oven, season with black pepper and leave to rest for 45 minutes.
- Remove the cooked vegetables from the heat and stir through the chopped dill, lemon juice and seasoning to taste. Set aside and keep warm until ready to serve.
- To serve, carve the lamb into even slices and divide between serving plates. Heap a mound of braised vegetables onto each plate and finish with any remaining lamb juices from the pan.
Discover more: Leg Of Lamb Recipes; Celeriac Recipes; Sunday Roast Recipes; Fennel Recipes; Low Carb Recipes.
From http://www.greatbritishchefs.com/recipes/succulent-leg-of-lamb-recipe