HAY BAKED LEG OF LAMB
Hay Baked Leg of Lamb
A succulent roasted leg of lamb with a distinctive earthy flavour.
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Amount Per Serving
Calories from Fat 30
% Daily Value *
Total Fat 3g
Saturated Fat 2g
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 1g
Total Carbohydrates 2g
Dietary Fiber 0g
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
- 1 leg of lamb (3 – 3.5 kg) bone not sawn in half
- 2 good handfuls of clean hay
- 1 bunch of rosemary
- 1 bunch of thyme
- 8 cloves of garlic, peeled and cut into slivers
- Grated rind of a lemon and some of the juice
- 10 good quality anchovies in salt, rinsed
- Melted butter
- Sea salt and black pepper
- 1 egg, beaten
- Preheat the oven to 180°C / gas mark 4
- Soak the hay in cold water for 15 minutes, and make small slits all over the leg of lamb, inserting slivers of garlic wrapped with anchovies in all the holes.
- Place a flattened layer of soaked and squeezed-out hay in a roasting tray, and place the leg of lamb on top of the hay just off centre. Brush with the melted butter.
- Sprinkle the lemon rind and juice and season with salt and pepper. Lay the herbs on top then lift up the hay and wrap it around the lamb as well as you can. Place some tin foil over the top.
- Bake for about an hour and 30 minutes, depending in the size of the leg of lamb, and remove the tin foil for the last 30 minutes to allow the meat to brown. Leave to rest for 30 minutes after cooking, remove the hay and pour any juice or fat into a pan and serve on a large plate with the caper sauce.
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