H E L E N’S ‘HOMECOMING’ L AMB
Nothing says ‘I love you’ like cooking your favourite meal for the people you care about. We understand how much food means to you, and how important it is to have fresh, good quality ingredients – and that’s where Tesco can help... HELE N’S ‘HOMEC OMING ’ L AMB Using beef stock helps give the meat a greater depth of flavour Serves 6 Takes 2·5 hours 2·2kg leg of lamb 4 tbsp olive oil, plus 1 tsp extra 300ml beef stock 1 x 350ml pack finest* lamb gravy mint sauce or jelly, to serve For the salsa verde crust handful each parsley, basil and mint, finely chopped 6 anchovy fillets, finely chopped 2 tbsp capers, finely chopped 1 garlic clove, finely chopped 1 lemon, juiced 2 tbsp Dijon mustard 3 tbsp fresh breadcrumbs For the sides 2 garlic cloves, finely chopped 18
400g spinach leaves knob of butter 400g green beans handful each chives and parsley, chopped
1 Preheat the oven to gas 9, 240°C, fan 220°C. Put the lamb in a roasting tin and rub with salt and 1 tsp oil. Roast for 30 minutes to colour. 2 Set the oven to gas 4, 180°C, fan 160°C. Add the stock to the tin, cover with foil and roast for 1 hour. 3 Mix the herbs, anchovies, capers, garlic, lemon juice and 2 tbsp oil for the crust. 4 Remove the tin and set the oven to gas 6, 200°C, fan 180°C. Discard the foil and brush the mustard over the lamb. Mix the breadcrumbs into the crust mix, sprinkle over the meat and press into the mustard. Roast for 30 minutes, until golden.
5 For the sides, heat 1 tbsp oil in a pan over a medium heat. Cook the garlic for 1 minute. Add the spinach, cover and reduce the heat. Once wilted, remove from the heat and toss with butter. Cover. 6 Simmer the beans in a pan of boiling water for 3-4 minutes. Strain, season, stir in the herbs and 1 tbsp oil. Cover. 7 Remove the lamb from the tin; rest for 10-15 minutes. While the lamb is resting, heat the gravy following the pack instructions. Spoon the greens onto a dish, top with the lamb and serve with the gravy and mint sauce. Each serving contains Energy
2937kJ 706kcal 35%
Fat
Saturates
44g 19g 63% 97%
Sugars
Salt
4g 4%
3∙3g 55%
of the reference intake. See page 106. Carbohydrate 14g Protein 62g Fibre 4g
