Recipe: Peter Gordon's roast leg of lamb treat for Mother’s Day
Mother’s Day is the time where we‘re even more grateful for the women in our lives. Whether it’s our mothers, grandmothers or mother in laws, why not try something different this year than the usual chocolates with a card?
Peter Gordon was joined by ex-England international rugby star Will Greenwood, to show him how to prepare a delicious roast leg of lamb meal with all the trimmings on behalf of Will and his children, to allow his wife to enjoy a relaxing Mother’s Day.
This delicious leg of lamb with roasted parsnips, baby carrots, buttered peas, broccoli and creamy mashed potato is the perfect recipe to impress this Mother’s Day. Peter talks Will through the recipe showing him how easy it is to try something different.
Peter is renowned for his culinary philosophy and is famous for his unique fusion cooking style which focuses on the best quality and tastiest ingredients, no matter where they originate from. Peter happily mixes flavours from Asia through to the Middle East, the Mediterranean and Europe, along with his native New Zealand. He owns restaurants in London and New Zealand.
Watch our video and learn how you can give your mum or wife a break this Mothering Sunday with this great lunch.
Mother’s Day Roast Leg of Lamb
Cooking Time: 2h 20
1 x 2 – 2.5kg leg of lamb
1 large red onion, peeled and chopped
4 cloves garlic, peeled and chopped (optional)
the leaves from 2 x 10cm stalks of rosemary
2 teaspoons fresh thyme leaves (or 1 teaspoon dried thyme)
2 Tablespoons olive oil
4 medium parsnips peeled, topped and tailed, cut into chunks
1 bunch baby carrots, scrubbed
800g mashing potatoes, peeled and cut in half
100ml double cream
1 medium head broccoli, cut into large florets
150g frozen peas
a small handful mint leaves, torn
1 ½ Tablespoons flour
Oven at 180 ?C 2 - 2 ½ hours
Place the lamb in a roasting dish and poke a thin small knife into it in about 20 places.
In a bowl, mix the onion, garlic, rosemary, thyme and olive oil with some salt and pepper and rub this all over the lamb.
Leave for 20 minutes, then rub it in again and place in the centre of the oven and roast for an hour.
Turn the lamb over and add the parsnips to the roasting dish along with half a tea cup of hot water.
Roast for 45 minutes, basting the lamb with the pan juices a couple of times.
Turn the lamb over again and add the baby carrots.
It will be cooked medium (which is lovely for leg of lamb) in another 20-40 minutes.
Boil the potatoes in lightly salted water.
Remove the lamb from the roasting dish and place in a dish loosely covered with foil and rest in a warm place for 20 minutes.
Drain the potatoes into a colander, then using the pot they were cooked in bring the cream and all but 1 Tablespoon of the butter to the boil. Return the potatoes to the pot and mash them with salt and pepper, keep a lid on the pot to keep warm.
Bring another pot of lightly salted water to the boil and add the broccoli. Bring back to the boil and add the peas. Bring back to the boil and cook 2 minutes. Drain, reserving the liquid, then toss with the reserved butter and mint and keep warm.
If you can place the vegetable roasting dish on the hob then remove the vegetables. If not, pour the roasting juices into a saucepan. Place over a moderate heat, add the flour and stir to make a paste, then slowly add the juices from the leg of lamb and as much liquid from the vegetables to make a gravy. Taste for seasoning.
To serve: simply carve the lamb and arrange on warmed plates with vegetables, mash and gravy.