13 Oct Slow Roast Leg of Lamb with Herb Pesto | High Fiber Brown Bread with Summer Vegetables
Ingredients
Slow Roast Leg of Lamb with Herb Pesto
- 1 Whole Leg of Lamb, 1.5 to 2kg
- 3 Cloves of garlic, peeled and quartered.
- 1 Pack of fresh Rosemary
- 30 ml Willow Creek basil flavoured olive oil
- Salt and Cracked Black Pepper
- Heavy Duty Tin Foil
- 30 ml olive oil
- A collection of summer vegetables for the topping
- 15 ml Willow Creek Truffle Flavoured Olive Oil
Herb Pesto
- 20 g Fresh Sweet Basil
- 20 g fresh parsley
- 20 g Fresh Coriander
- 2 cloves of garlic, roughly chopped
- 20 g toasted pistachio nuts crushed
- 50 g grated parmesan or pecorino cheese
- 50 ml Willow Creek basil flavoured olive oil
- Salt and pepper to taste
High Fiber Brown Bread with Summer Vegetables
- 250 g SASKO bran bake mix
- 250 g SASKO brown bread flour
- 1 packet instant dry yeast
- 300 ml warm water
- 1 tspn sugar
- 1 tspn salt
- 30 ml olive oil
- A collection of summer vegetables for the topping
- 15 ml Willow Creek Truffle Flavoured Olive Oil
Instructions
Slow Roast Leg of Lamb with Herb Pesto
- Don't heat up your oven for this one, you want it to start gently with the lamb already inside.
- Prepare the leg of lamb buy cutting 1.5mm slits down and into the flesh, stuff each slit with a slice of garlic.
- If you feel especially loving you could stuff some rosemary bits in there as well.
- Transfer the lamb to a tray and drench with the Willow Creek Basil olive oil
- Generously season with salt (yes don't be shy) and pepper rubbing everything all over the lamb.
- Prepare a space with a length of heavy duty tin foil (enough to wrap around and secure) Place the lamb in the center and wrap it tightly and completely.
- You do this to allow the meat to slowly cook in its own juices and permeate all the flavours through the lamb.
- Carefully place the wrapped lamb in a baking tray and pop it into the cold oven.
- Set it to 160* and wait for the oven to come up to temperature. Roast for 90min.
- Remove the lamb and set the oven to 220*.
- Remove the tin foil and retain any juices - use this to make a gravy or roast potatoes (you can't get better flavour) When the oven is at temperature, roast the lamb for a further 20min.
- Remove and allow to rest for 30min before carving.
- Making the herb pesto is a simple case of blitzing all the ingredients in a food processor or blender.
- Dish up in a bowl and finish with a drizzle of olive oil.
- TIP: If you like a traditional roast omit the tin foil and roast at 200* then 150* timed according to your roast weight - BBC Food has a nifty roast calculator to help you out on the perfect temperature and length of time. Check it out https://www.bbc.co.uk/food/articles/roast-calculator
High Fiber Brown Bread with Summer Vegetables
- Dissolve the sugar in the warm water and add the yeast.
- Allow it to bloom for 10 minutes until it foams up evenly.
- Mix the SASKO Bran mix and brown bread flour with the yeast water, 15ml olive oil and salt using a mixer with the K attachment.
- Mix for 10 min. A rather wet dough is what you're after.
- Place the dough in a bowl and cover with a wet kitchen towel.
- Allow to proof for 45min in a warm place until doubled in size.
- Roast or grill your favorite summer vegetables with 15ml olive oil, salt and pepper till they get slightly malleable but still firm - I like using a griddle pan as it gives the veg great flavour but retains its freshness and bite.
- Transfer the dough to a well greased roasting pan.
- Arrange the roasted vegetables over the top, drissel liberally with Willow Creek Truffle Flavoured Olive Oil and season with salt and pepper.
- Bake at 180* for 45 min or until the bread sounds hollow.