Over on Twitter, there is a fantastic weekly cookoff on a Sunday evening, ran by @uluruarmagh. While I’ve only joined in recently, I have noticed I want to cook on every Sunday evening. Not only that, I now want to challenge myself to cook better Sunday dinners and try out new recipes which I haven’t tried out yet, like this lamb dish from The Silver Spoon.
It serves around 4 to 6 people, and can be easily stretched out with a couple of vegetable sides like the sauteed kale and carrots in this photo. Using tender lamb leg means that the cooking time is quite short for a Sunday roast- 40 minutes instead of the usual 90 minutes plus for leg of lamb. Of course, a cheaper and tougher cut could be used if the cooking temperature is lowered and the cooking time is increased.
Roman Spring Lamb
from The Silver Spoon
1 kg leg of lamb
plain flour, for dusting
3 tbsp olive oil
3 fresh rosemary sprigs
1 garlic clove, crushed
175 ml white wine
5 tbsp white wine vinegar
4 potatoes, cut into cubes
salt & pepper
1. Preheat the oven to 180C/ 170C fan oven.
2. Chop the leg into pieces and dust the pieces of lamb with flour.
3. Heat the oil in a wide roasting pan, add the lamb and cook over high heat, turning
frequently, for about 10 minutes until browned all over.
4. Season with salt and pepper, add the rosemary sprigs and garlic.
5. Add the wine and vinegar to the roasting pan and cook until the liquid has almost
6. Add 200ml boiling water and the potatoes, cover and roast for 40 minutes or until the
potatoes and meat are tender.
7. If the gravy seems to be drying out, add a little hot water mixed with white wine vinegar.
8. Transfer the lamb to a warm serving dish and serve while still hot.
2 tbsp extra-virgin olive oil
3 cloves garlic, peeled and sliced
1 large bunch kale, stemmed, with leaves coarsely chopped
100 ml vegetable stock, white wine or water
Kosher salt, freshly ground black pepper and red-pepper flakes to taste
2 tbsp red-wine vinegar
1. Heat olive oil in a large sauté pan set over medium-high heat until it shimmers. Add
garlic, and cook until soft.
2. Add kale to the pan, turn the heat to high and add the stock. Use a spoon to toss the
greens in the oil and stock, then cover and cook for approximately 5 to 7 minutes, until it
is soft and wilted, but still quite green.
3. Remove cover and continue to cook, stirring occasionally until all the liquid has
evaporated, another 1 to 2 minutes. Season to taste with salt and peppers, add vinegar
and toss to combine.