To roast the lamb a really good tip is to nestle it in some
hay, with a branch of rosemary and a few whole garlic cloves,
cooking it in a hot oven at about 200oc.
Be sure to take out the meat from the chiller an hour or so
before cooking, lightly seasoning with salt and pepper and sealing
in a hot pan, rendering some of the fat on a medium heat until
golden and then transferring to a roasting tray lined with
Nestle the rack in and pop into a preheated oven for 15 minutes
or so keeping the meat nice and pink. Aim to get to 58-oc-core
temperature of the centre of the joint and once cooked rest the
rack for a further 10 minutes to relax before carving.
This creamy indulgent potato gratin is an ideal side dish. To
make, warm equal amounts of cream and full fat milk - 500 ml in
total - with some crushed garlic, salt, and ground white pepper and
leave to infuse for a few moments.
Next, peel, wash and finely slice 500g of main crop potatoes.
Pour the cream mix over the spuds passing through a fine sieve,
then layer in a earthenware dish, covering with cream mix as you
Bake in a preheated oven at 215oc for 15 minutes, then lower
the heat to 175 oc and cook until tender and golden. Be sure to
press the potatoes down from time to time, cooking for around 40
minutes or so in total.
Baked Heritage Carrots
For the carrots, I simply place them together in a tin foil bag
with a sprig of thyme or rosemary, a whole garlic clove, sea salt,
and a teaspoon of duck fat.
I then bake in the oven for a minimum of 1 hour until the
vegetables are sweet and lightly caramelized. For green vegetables
and brassica I boil them in lots of salted water until just cooked,
then I refresh in ice-cold water and drain.
To finish, I gently toss in a little butter and cracked pepper,
sometimes with toasted almonds, caraway seeds or crispy smoked
bacon and a few diced shallots.