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Cooking
Slow-Roasted Leg of Lamb with Mushrooms and Vegetables
· 4 servings
Marinate the lamb
Rub the trimmed leg of lamb all over with pressed garlic, season with pepper and salt, and leave to marinate in the fridge overnight — you can even leave it for up to 24 hours.
Roast it the day before serving
Put the meat in to roast overnight, the day before you plan to serve it. Roast at 90°C for about eight hours in a covered roasting dish. The next day, raise the temperature to 120°C and continue roasting for another hour or two.
Finish roasting until crispy
At this temperature, open the roasting dish from time to time and turn the meat. Towards the end, once the meat is lovely and tender, you can raise the temperature to 160°C for the last half hour to get a nice crispy finish.
Cook the potatoes
Peel the potatoes and boil them in salted water. Once they're almost tender, drain, return to the pot, and add about 3 tablespoons of oil and a pinch of pepper.
Roast the potatoes
Toss well and transfer to a baking tray lined with baking paper. Roast at a higher temperature (around 200–230°C) until golden.
Prepare the vegetables
Peel the carrots and cut into diagonal slices. Slice the spring onions on the diagonal too, using both the white and green parts. Leave smaller mushrooms whole and halve the larger ones.
Sauté until crisp-tender
Melt butter in a pan and add everything together — mushrooms, carrots and spring onions. Add the halved lemongrass stalks as well. Season with salt and pepper. Sauté together until the mushrooms are cooked through and the carrots are still slightly crisp.
Serve
Serve everything together: the potatoes, the meat drizzled with its pan juices, and the vegetables.