Marinated Leg of Lamb with Red Onion Jam
Juicy new spring lamb, marinated, served with roasted vegetables, couscous and a sweet Onion Jam.
Ingredients:
1.5kg leg of lamb, boned and cut into three
2 fresh rosemary sprigs
2 thyme sprigs
1 garlic clove, finely chopped
2 fresh red chillies, de-seeded and roughly chopped
150ml olive oil
2 fresh bay leaves
For the red onion jam:
200g butter
5 red onions, thinly sliced
125g caster sugar
125ml red wine
125ml sherry vinegar
4 tbsp port
For the couscous:
250ml hot chicken stock
250g couscous
75g pine nuts
3 tbsp chopped flat-leafed parsley
salt and fresh ground black pepper
For the chargrilled vegetables:
2 large red peppers, de-seeded and cut into large chunks
2 large Courgettes, thinly sliced
1 large aubergine, thinly sliced
olive oil for brushing
freshly ground black pepper
Set oven to 200o Gas Mark 6
Onion Jam. Heat a large saucepan until hot and add the butter. Tip in the onions and sugar and stir. Reduce heat and cook for 10 mins until soft. Add red wine, vinegar and port. Simmer for another 10 mins until almost completely dry. Remove from heat and allow to cool
Lamb. Cut slits in meat, insert herbs, garlic and chillies, coat with oil and place in shallow dish. Place bay leaves on top of meat, cover with film and leave to marinate for 8 hours in a cool place.
Prepare vegetables, brush very lightly with oil and place in oven to roast for 20-30 minutes.
Sear the lamb on hot griddle until lightly coloured, then roast for 10 minutes in the oven.
Couscous. Pour chicken stock over, cover and leave for 5 mins. Fork over, add nuts, parsley and season to taste.
Remove the lamb from the oven and leave to rest for 5 minutes. Warm through the red onion jam. Serve with the vegetables.
