Ingredients
Medium Leg of Lamb (1.5kg)
1 tablespoon of Herbs de Provence*
olive oil
1 teaspoon sea salt
1 x fennel bulb, finely chopped, fennel fronds reserved
3 x large potatoes, peeled and diced
3 large beetroots, peeled and quartered
Additional trimmings as desired; heirloom carrots, garden peas, steamed greens.
* Provencale dried herbs – you can buy this as a dried herb blend, or make your own mix using dried herbs; oregano (2 tsp), thyme (2tsp), sage (1tsp), rosemary (1tsp), basil (1/2 tsp), lavender (1/4tsp)
Method
Preheat oven to 160 degrees Celsius. Massage the leg of lamb with olive oil, sea salt and Herbs de Provence. Place leg of lamb in roasting tray. Allow enough room for beetroots and other root vegetables of choice to later surround the lamb.
Cook lamb slowly, at 160 degrees Celsius, for 4-5 hours. 1.5 – 2 hours into the cooking time, add beetroots and other root vegetables of choice around lamb and return to oven.
Fennel Mash
Boil potatoes until soft. Meanwhile, with salted butter or olive oil, sauté fennel until soft and lightly golden. Mash fennel and potatoes coarsely together into a rustic mash. Roughly chop reserved fennel fronds and fold through mash.
Pour yourself a glass of Pfeiffer Shiraz, carve the lamb and serve with fennel mash, roasted beets and trimmings of your choice. Bon Appétit!
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