Roasted Leg of Lamb with Lima Beans, Roasted Cauli and Tarragon Pesto

 

INGREDIENTS

  • 1 leg of lamb

  • 1 punnet rosemary

  • 1 garlic head

  • ½ cauliflower

  • 2 tins butter beans

  • 1 lemon

  • 20g preserve lemons

  • Goat cheese

  • 10g tarragon

  • 20g parsley

  • 15g mint

  • 30g almond flakes

  • Olive oil

 

METHOD

  1. Preheat oven to 200°C

  2. Pat dry the leg of lamb, make some incisions all around the leg and press down rosemary sprigs in each of the incisions. Season the lamb well with salt and pepper and drizzle some olive oil. Cut the garlic in half lengthways. Place the lamb on a baking tray lined with baking paper and the garlic halves facing down into the oven, turn the oven down to 160°C and cook for 3 hrs.

  3. Meanwhile, cut the cauliflower into small florets, place them on a baking tray, season with salt and pepper and a pinch of turmeric, toss and set aside.

  4. Pick the mint, tarragon and parsley, put them in a blender together with the almonds, preserved lemon, salt and pepper, add around 1/3 of a cup of olive oil and blitz until a pesto consistency forms. Set the pesto aside.

  5. Remove lamb from the oven and let rest for at least 15min, in the meantime place the oven into grill function and place the cauliflower under the griller for approx. 10min until golden and slightly charred.

  6. Use the leftover juices for gravy! Combine these juices with some stock, and a splash of caramelised balsamic vinegar, cook for approx. 5 min, add a little flour and mix until the gravy thickens.

  7. Remove cauliflower from the oven, drain the beans and mix them together with some of the tarragon pesto. Finish with a crumbling of goats cheese on top.