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By Head Chef, Stefan Kölsch
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>Boneless Leg of Lamb with Peperonata|Head Chef, Stefan Kölsch
Good morning | 7th January 2009
| Boneless Leg of Lamb with
Peperonata |
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| Serves 6-7 |
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20g Anchovies
(soak in milk, then rinse under
cold water to release the salt)
1tbsp Capers
2 cloves of Garlic
10g Rosemary (needles only)
2tbsp Mustard e.g. Dijon
1 Boneless Leg of Lamb (medium)
2tbsp Olive Oil
Salt and Pepper
For
the Peperonata
2 Red Onions
2tbsp Olive Oil
3 Peppers – red, yellow or orange (cored and
Cut into 2cm cubes)
3 Tomatoes (cut into 2cm cubes)
200g Baby courgettes
Salt and
Pepper |
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Preheat the
oven and a roasting tray to 80ºC, without the fan.
Place the anchovies, capers, garlic, rosemary and mustard in a food
processor and blitz until finely chopped and well mixed. Spread the
mixture over the Boneless Leg of Lamb, covering the meat
evenly. Set aside for 30 minutes to allow the meat to come to
room temperature.
Heat the oil
in a large frying pan and sear the meat all over for 10-12 minutes
in total. Place the joint onto the preheated baking tray and season
with salt and pepper. Place in the centre of the oven and cook for
2½ to 3 hours. Alternatively, if you have a meat thermometer; set
it to 65ºC (for medium) or 70ºC (for well done), insert the probe
horizontally into the centre of the meat, and cook until the alarm
sounds.
For the
peperonata, fry the onions in olive oil until caramelised. Add the
peppers and cook for a further
3-4 minutes. Add the tomatoes and courgettes, season with salt and
pepper then cover with a lid and cook on a medium heat for 5-6
minutes until softened. Set aside and keep warm.
Once the meat is
cooked, there is no need to rest it, because the cooking process is
so gentle. Carve the joint and serve immediately with the
Peperonata.
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