- 4 garlic cloves, peeled
- 4 anchovy fillets, drained
- 2-2.5 kg (4 lb 8 oz-5 lb 8 oz) leg of lamb, trimmed of excess fat
- 80 ml (21 1/2 fl oz/ 1/3 cup) extra virgin olive oil
- 1 small onion, finely diced
- 1 rasher of rindless bacon, chopped
- 460 g (1 lb/3 cups) frozen peas
- 125 ml (4 fl oz/1 1/2 cup) chicken stock
- 60 ml (2 fl oz/1/4 cup) cream
- 2 teaspoons balsamic vinegar
- 1 small handful mint, chopped
1. Preheat the oven to 160°C (315°F/Gas 2-3). Slice the garlic cloves into four pieces lengthways. Chop the anchovies in half. Using a sharp knife make small deep slits all over the lamb, then insert a piece of anchovy or garlic into each slit until the garlic and anchovies are all used.
2. Place the lamb into a baking tray and rub all over with half of the olive oil. Sprinkle with salt and cook for 1 1/2-2 hours for medium-rare, or until cooked to your liking. Cover loosely with foil and rest in a warm place for 20 minutes.
3. Meanwhile prepare the peas. Heat the remaining olive oil in a saucepan. Add the onion and bacon and cook, stirring, for 3-4 minutes or until onion has softened. Add the peas and chicken stock, bring to the boil, then cook over medium-high heat for 5 minutes or until the peas are tender and most of the liquid has evaporated. Combine the pea mixture and cream in a food processor and process until a smooth purée forms. Season to taste with sea salt and freshly ground black pepper. Transfer mash to a heatproof bowl, cover and keep warm until ready to serve.
4. Pour the pan juices from the lamb into a cup. Add balsamic vinegar and water to make quantity up to 250 ml (9 fl oz/1 cup), if necessary. Transfer mixture to a small saucepan and bring to the boil, skimming any fat from the surface as necessary. Cook over medium-high heat for 10 minutes or until liquid is reduced by half. Stir chopped mint into pea mash. Serve slices of lamb with balsamic sauce spooned over and pea mash on the side.
- Main Ingredients - Lamb
- Course - Main-course
- Occasion - Family meals