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| >HERBED SEARED LAMB WITH Artichoke and olive bread |
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| SATURDAY |
1 x 1.8kg / 4lb leg of lamb, butterflied
8 cloves garlic, peeled and sliced
½ bottle red wine
3 tablespoons olive oil
zest 1 lemon
! bunch of thyme
1 bunch of Oregano
2 tablespoons of Balsamic
freshly ground black pepper
1.Using a sharp knife, remove the excess fat and skin from the lamb. Cut small pockets into the flesh on both sides and stud each pocket with the slices of garlic.
2. In a large shallow dish, pour in the red wine, olive oil, lemon zest, thyme, oregano and season with black pepper. Add the lamb, cover and refrigerate. Leave to marinate for at least 4 hours, preferably overnight.
3.Preheat the oven to 200 C / 400 F / gas mark 6.
4.Meanwhile, heat a large frying or griddle pan until hot. Drain the lamb, reserving the marinade, and sear for 5 minutes on each side. Transfer the lamb to a large roasting tin. Pour the marinade liquid into the griddle pan, bring to the boil and reduce for 2-3 minutes. Pour over the lamb and top with the sprigs of herbs.
5.Roast for approximately 10 minutes per lb (450g) for medium lamb. Cover in foil and allow to rest for 10 minutes.Add the balsamic to the lamb juices and boil and reduce until syrupy
6.Carve the lamb into thick slices and arrange on a platter. Pour over the bubbling hot pan juices and serve with the bread .
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| SERVES 4-6 |
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