Tear and Share Roast Leg of Lamb with Rhubarb and Dill Sauce

Tear and Share Roast Leg of Lamb with Rhubarb and Dill Sauce. Recipe by Suffolk magazine food writer Ruth French You’ll need a 2-3 kg (feeds 4-6) whole leg of Suffolk lamb (Bob Wilden’s Capel St. Mary meat available from Gerard the butcher at Suffolk Food Hall).Set the oven high at 220c and make a few shallow incisions in the flesh of the lamb. Push in some slivers of garlic and a few pieces of chopped anchovies (don’t worry, they won’t taste fishy when cooked!). Now lightly score the outer fat and rub in a mixture of oil, salt, pepper, dried or fresh dill and some crushed caraway seeds (it doesn’t have to be terribly precise). Pour 125ml of white wine in a large roasting tin and sit the prepared lamb on top. Roast on high for half an hour then reduce the oven to 165c. Cover loosely with foil and cook for a further ninety minutes or until it will fall easily from the bone. Take from the oven, drain the juices, and rest the joint under the foil while you make a simple gravy. Keep it hot. Now start the accompanying rhubarb sauce…. Simmer some chopped rhubarb in sugar and a little white wine until you get an ‘apple sauce’ style pulp. Now add some chopped dill leaves (a dessertspoonful) and cook for a minute or so longer before finally seasoning with salt and pepper.Pull the lamb from the bone with two forks, pile high on a serving dish and allow your guests to help themselves! Serve with new potatoes, broad beans and lightly-steamed asparagus to complement the Scandinavian-inspired flavours.

You’ll need a 2-3 kg (feeds 4-6) whole leg of Suffolk lamb (Bob Wilden’s Capel St. Mary meat available from Gerard the butcher at Suffolk Food Hall).Set the oven high at 220c and make a few shallow incisions in the flesh of the lamb. Push in some slivers of garlic and a few pieces of chopped anchovies (don’t worry, they won’t taste fishy when cooked!). Now lightly score the outer fat and rub in a mixture of oil, salt, pepper, dried or fresh dill and some crushed caraway seeds (it doesn’t have to be terribly precise). Pour 125ml of white wine in a large roasting tin and sit the prepared lamb on top. Roast on high for half an hour then reduce the oven to 165c. Cover loosely with foil and cook for a further ninety minutes or until it will fall easily from the bone. Take from the oven, drain the juices, and rest the joint under the foil while you make a simple gravy. Keep it hot. Now start the accompanying rhubarb sauce…Simmer some chopped rhubarb in sugar and a little white wine until you get an ‘apple sauce’ style pulp. Now add some chopped dill leaves (a dessertspoonful) and cook for a minute or so longer before finally seasoning with salt and pepper.Pull the lamb from the bone with two forks, pile high on a serving dish and allow your guests to help themselves! Serve with new potatoes, broad beans and lightly-steamed asparagus to complement the Scandinavian-inspired flavours.


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