Slow roast lamb leg with Tenderstem® in herb, lemon & caper dressing
10 minutes preparation
4 hours cooking
Slow-roasted, tender lamb leg, infused with mellow garlic and bay leaves makes wonderful comfort food. Cut through the richness of the lamb with Tenderstem® in a herb lemon and caper dressing. This recipe is perfect for a big meal for friends and family to enjoy.
For the lamb and potatoes
- 650ml hot chicken stock
- 1.8kg potatoes (smooth potatoes such as Desiree, Vivaldi or Yukon gold are good)
- 1-3 bulbs of garlic, cut in half horizontally
- 3 large onions, peeled and thinly sliced
- 1 (roughly 1.9kg) lamb leg at room temperature
- 1 tbsp light olive oil
- 4 bay leaves
For the Tenderstem® and dressing
- 3 small preserved lemons, halve, squeeze out the pips and then chop into thin slices
- 1 1/2 tbsp non-pareil capers
- 1 bunch mint leaves, finely chopped
- 1/2 a bunch finely chopped parsley leaves
- 1 bunch coriander, trim the stalks and then finely chop
- 150ml extra virgin olive oil
- 1 1/2 tbsp white wine vinegar
- 600g Tenderstem®
- 100g watercress
- Heat the oven to 160°C (140°C fan, gas mark 4). In a large roasting tin, add a third of the potatoes in one layer, season well and top with a third of the onions and one of the bay leaves, repeat with the rest.
- Set the lamb leg on top, rubbing it all over with some sea salt and freshly ground black pepper. Add the potatoes and half bulbs of garlic to the tray, with the flat side of the garlic facing upwards. Place the tray in the oven and roast for 4 hours, until the meat is tender.
- For the dressing, mix all of the dressing ingredients until combined, lightly season with sea salt and freshly ground black pepper. Bring a saucepan of water to the boil, add the Tenderstem® and cook for 1 ½ mins. Drain then toss with the watercress and a few spoonful’s of the dressing to serve.
- Place the Tenderstem® and dressing in a large dish and serve the lamb in the roasting tray.
Nutrition information for Tenderstem® is based on lab analysis of the raw product commissioned by Tenderstem®. Please note, nutrition may vary due to origin, methods of storage and preparation, and freshness.
Nutrition analysis of recipes featured on the Tenderstem® website is calculated by a registered dietitian using McCance and Widdowson's The Composition of Foods, Seventh Edition, but may vary slightly depending on the specific ingredients used. Analyses do not include optional ingredients or suggested accompaniments unless specific amounts are given. If there is a range in the amount of an ingredient, the smaller amount is used. When a recipe lists a choice of ingredients, the first is used.