Slow-baked Leg of Lamb, served with Buttery Mash and Wilted Greens

by Nick Nairn from Nick Nairn Cook School (Hardie Grant)

Photography: Francesca Yorke

Serves 6

Ingredients

2-3 large sprigs of rosemary

4 large garlic cloves (or more if you like garlic), cut in half lengthways

1.8kg/4lb leg of lamb

6 good quality anchovy fillets, halved

100ml/3½ fl oz olive oil

250ml/9fl oz dry red wine

Salt and freshly ground black pepper

Method

1.    Preheat the oven to 220C/210C Fan/gas mark 7.

2.    Pull the small sprigs off the rosemary branches and set aside with the garlic.  Using the tip of a paring knife, make up to 20 well-spaced cuts into the flesh of the lamb about 2.5cm/1in deep.  Divide the rosemary sprigs, garlic and anchovies and push down into the cuts.  Place the leg in a large roasting tin and pour over the oil, massaging it all over the joint.  Season well with salt and pepper and pour the wine and 250ml/9 fl oz water into the tin.

3.    Put into the oven and sear for 15 minutes, then turn the temperature right down to 130C/120C fan/gas mark ½ and roast for 4-5 hours, basting every 30 minutes or so.  Basting frequently helps to keep the meat moist and encourages the build-up of a good glaze on the outside.  Add more liquid (wine or water) if the tin looks dry – there should always be liquid in the tin throughout this cooking process.

4.    The meat is ready when it is starting to fall off the bone, at which point it should have a core temperature of 90C/190F.  Remove from the oven, transfer to a warmed carving dish, cover loosely with foil and leave to rest in a warm place for 30-45 minutes before carving.

5.    Pour the juices from the tin into a tall hi-ball glass and allow to settle.  Spoon the fat from the top of the glass.  There should be enough sticky, reduced juices for an intense gravy hit – if not, pour the juices you have back into the roasting tin and put it over the heat, pour in a splash of water or wine and deglaze the tin scraping up all the sticky bits from the base.  Boil fast until syrupy, taste and correct the seasoning.

6.    To serve, I like to cut the lamb into big chunks.  I do this by cutting along the length of the joint, following the bone, and then across into big 4cm/1½ in chunks.

Mise en place:

A real winner for cooking ahead as no real critical timing issues here.  Ideally kick-start the recipe 6 hours before your guests arrive.

Nick says:

This cooking method is more akin to braising as the meat cooks slowly in its own juices, over a long period in a low oven, cooking down like confit, until it’s super-moist and practically falling apart.

Mashed Potato

Serves 8

Ingredients

1.25kg/2lb 12oz floury potatoes (King Edwards, Desiree, Red Rooster or Maris Piper)

50-60g/1¾ - 2¼ oz unsalted butter, cubed

150ml/5fl oz double cream

Salt & freshly ground black pepper

Method

1.    Peel the potatoes and, if very large, cut into even-sized pieces.  Don’t make the pieces too small or they may absorb too much water & start to break up.

2.    Place in a pan of cold salted water and bring to a very gentle simmer, so that the water is barely trembling.  Cook gently until you can push in a knife point without resistance, about 20 minutes, but don’t allow them to start disintegrating.

3.    Once cooked, drain well, return to the pan and place the pan back on a low heat for a minute to dry them out.  When they’re dry, you’ll see white spots of starch appearing on the surface.

4.    Pass the potatoes through a Mouli or potato ricer (Nigel used a potato masher) into a clean bowl.  This base can now be cooled quickly and stored in the fridge for up to 3 days.

5.    To serve immediately, return the potato to the pan, add the cream and butter, season to taste with salt and pepper and heat gently, stirring well, until ready to serve.

6.    To reheat the mash, place into a pan set over a low heat and slowly stir in the butter and cream.  It will look lumpy to start with, but will eventually come together and be smooth and silky.  Season to taste with salt and pepper.

7.    The amount of butter and cream you add will depend very much on the type of potato used but these quantities are a rough guide.

Nick says:

Don’t pack the potato into a container or it will turn into a brick!  Instead, mound it loosely and cover.

Wilted Greens

Ingredients

600g/1lb 5oz mixed greens, such as spinach, bok choi, courgettes, Savoy cabbage and/or spring greens

2 tablespoons olive oil

3 tablespoons water

Salt and freshly ground black pepper

Method

1.    Wash and then dry the greens in a salad spinner or on a clean tea towel.  If using courgettes, slice thinly on a mandoline or cut into long shreds using a potato peeler.  If using bok choi, split and remove the hard core.  Roughly shred any leafy greens.  It’s important to cut everything to a similar size so that all the vegetables cook in the same time.

2.    Heat a medium frying pan or wok until hot.  Add the oil, swirl around the pan then toss in the greens.

3.    Stir well and add the water.  Stir-fry until the greens have wilted and all the water has evaporated.  Remove from the heat, season with salt and pepper and serve immediately.

Nick says:

For an Asian-style flavour, add chopped garlic and chilli to the vegetables as well as a dash of soya sauce.

Drinks tasted on air, alongside the dish: