- 1.8-2kg leg of lamb, on the bone, trimmed
- 2 x 50g tins of anchovies in olive oil, drained, each one cut into three
- a bunch of rosemary, the soft variety rather than spiky
- 4-5 large cloves garlic, peeled and sliced
- 75g softened butter
- a little salt and plenty of pepper
- 1/2 bottle dry white wine
- juice of a lemon
- watercress, to garnish
Gratin de Jabron
- 1kg maris piper potatoes
- 150g unsalted butter
- 3 cloves garlic, peeled and crushed
- salt and freshly ground white pepper
- 200ml milk
- 300ml whipping cream
- Pre-heat the oven to 220C/gas mark 7
- Using a small, sharp knife, make about twenty incisions across the top of the lamb, especially deep down into the most fleshy, top part of the leg. Using your little finger, widen the incision to allow you to insert a slice of garlic, a piece of anchovy and a small sprig of rosemary.
- Place the joint in a roasting tin and pour the wine around it. Smooth the butter all over the top of the lamb. Salt very lightly and grind over plenty of black pepper on both sides. Squeeze over a little lemon juice and drop the remaining sprigs of rosemary into the bottom of the tin. Put into the oven and roast for 20 minutes.
- Now turn the oven temperature down to 180C/gas mark 4. Roast the lamb for a further hour or so, depending upon how you like your lamb cooked: these timings should offer very nice pink meat, once rested.
- Baste from time to time with the winy juices.
- Once ready, remove the joint from the oven [switch it off and leave the door ajar, transfer to a carving dish, cover with foil and - after about 5 minutes - return it to the waning heat of the oven to rest, still with the door ajar.
- Taste the juices in the roasting dish and see if any further salt is needed [there shouldn't be]. During the roasting process the wine will have reduced somewhat and mingled nicely with the meat juices [there will be more juices surrounding the meat in the oven, once fully rested] and the butter.
- To serve, remove the lamb from the oven and add the juices from the carving dish to the oven tray.
Gratin de Jabron
- Pre-heat the oven to 180C/gas mark 4
- Wash and sort the potatoes. They need to be steamed in their skins, so it helps if they are about the same size. Steam until they are only just cooked, so they are still slightly firm in the middle.
- Melt, but do not brown, the butter with the crushed garlic in a saucepan. Mix together the cream and the milk.
- When the butter has melted, scoop out the garlic pieces and spread them around the bottom of your baking dish so they form a buttery garlicky base layer.
- Peel then slice the potatoes and lay them into the baking dish. Generously season with salt and pepper and spoon over the remaining melted butter, then pour over the milk and cream
- Bake for about 30-40 minutes, or until golden and bubbling.