A perfect meal to be enjoyed hot or cold (serves 4). Organic slow-cooked lamb leg scented with aromatic herbs, pulled and served with peeled and seedless oven cooked peppers and creamy mashed potatoes with Sicilian extra virgin olive oil.
The first of two recipes from the brilliant Michele Carretta at Godo Restaurant, London
INGREDIENTS FOR THE LAMB LEG
- 600g Rhug Estate Lamb Leg
- 1 glass of white wine
- 1 bunch of Sage
- 1 bunch of Rosemary
- 1 bunch of Thyme
- 1 bunch of Marjoram
INGREDIENTS FOR THE MASH
- 1kg Maris Piper potatoes
- 50g extra virgin olive oil
INGREDIENTS FOR THE PEPPERS
- 4 red peppers
- 3 leaves of basil
First of all, we have to prepare and cook the meat. We start cleaning the piece of meat from any ribs and filaments, than we put it in an aluminium- lined baking tray, add the fresh herbs, the glass of wine and a glass of water as well. We than close the tray with the aluminium foil and put it in a preheated oven at 150 degrees for at least 6 hours.
When ready, start to pull the meat in a small pieces, and dress with its own juices. It’s very important to keep the meat juicy and wet. Wash the potatoes under running water and boil them until they are well cooked (30-40 min), peel them and then crush them with a potatoes masher.
Dress them with the extra virgin olive oil and salt. Preheat the oven at 220 degrees, place the peppers on a tray lined with oven paper and cook them for 40 minutes, turning them half way through cooking time. When cooked, remove the tray from the oven and cover with the cling film. By doing this, the condensation created helps the pepper skin to separate from the pulp.
Peel the peppers and remove all the seeds. Dress them with a julienne of basil.
CHRISTMAS RECIPES FROM RHUG ESTATE
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