Roast leg of lamb with chick pea winter ragout
Roast leg of lamb with chick pea winter ragout
Jonnie
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Sat Jan 15, 2011 @ 01:01PM
Comments: 0
Served 7-8 persons
Ingredients
1 leg of lamb (boned & rolled)
Salt and pepper to season
2 bulbs garlic
sprig of thyme
sprig of rosemary
30ml olive oil
2 carrots
1 red pepper
1 green pepper
1 courgette
2 onions
1 tin of whole peeled tomatoes
1 cup red wine
1 tin of cooked chick peas
Method
- Turn on the oven to 180C
- Untie the lamb leg & season the inside with salt & pepper, 2 cloves of garlic add half the herbs and re-tie.
- Heat up the olive oil in the roasting tray and fry the lamb on all sides to seal it. Season with salt and pepper.
- Dice the peppers, onions, carrots, courgette and half the garlic bulbs along with the drained & cubed tinned tomatoes keeping the juice).
- Take out the lamb from the tray and add all the veg. Mix the veg well with the olive oil, add the rest of the herbs and the red wine.
- Place the lamb leg on the veg and roast in the hot oven for 45 mins or until it reaches 74C in the middle (you can test this by inserting a knife intot he middle and the touching it against your lips)
- When the lamb is ready take it out of the tray and cover with aluminium foil on a tray to keep it warm.
- Add the washed & drained chick peas and the juice from the tomatoes.
- Roast in the oven uncovered for a further 30 minutes until alot of the liquid has evaporated.
- Mix well and check the seasoning.
- To serve carve the lamb and place on a spoon of the chick pea ragout. Fantastic.
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