Roast Lamb Leg, Salmoriglio Sauce And Almond Croquettes
In this delectable recipe, a succulent salt marsh lamb is elevated with a flavorful salmoriglio sauce comprising fresh herbs and zesty lemon juice. Accompanying the lamb are crispy almond croquettes, crunchy on the outside and creamy inside, served with a side of confit garlic for a satisfyingly aromatic meal.
— Constant Cookbook
Ingredients
- 4 sprigs flat leaf parsley
- 2 tbsp chopped oregano
- 4 tbsp chopped mint
- 2 tbsp capers
- 2 garlic
- 2 anchovies
- 250ml/9fl oz olive oil
- , to taste lemon juice
- 1 small salt marsh lamb
- 1 small bunch rosemary
- 6 garlic
- sea salt and freshly ground black pepper
- , for frying oil
- 2 large potatoes
- 2 cloves confit garlic (garlic slow-roasted or braised in olive oil)
- 2 tbsp chopped flat leaf parsley
- pinch fresh grated nutmeg
- 2 free-range eggs
- 115g/4oz plain flour
- 3 free-range eggs
- 115g/4oz flaked almonds
- 8 cloves confit garlic
- 1 handful mint
Instructions
- For the sauce, place all the ingredients in a food processor and pulse to make a coarse paste. Set the sauce aside until ready to use.
- For the lamb, preheat the oven to 180C/350F/Gas 4. Stud the lamb leg with the rosemary sprigs and slivers of garlic at 2.5cm/1in intervals. Season liberally with sea salt and freshly ground black pepper.
- Roast the lamb leg for 1-1¼ hours, basting regularly with a little of the salmoriglio sauce to make a beautiful glazed coating.
- Allow the meat to rest for at least 10 minutes before serving.
- For the almond croquettes, heat the oil in a deep fat fryer or large saucepan to 180C/350F. (CAUTION: hot oil can be dangerous. Never leave the pan unattended.)
- Pass the hot potatoes through a potato ricer, or remove the flesh from the skins and mash until smooth.
- Mash the confit garlic into the potatoes, add the nutmeg, parsley and egg yolks and mix thoroughly. Roll the potato mixture into even tablespoon-sized balls. Dredge the balls with the flour, then dip them into the beaten egg and roll in the flaked almonds.
- Gently lower the croquettes into the deep fat fryer with a slotted spoon and fry for 2-3 minutes until golden brown. You may need to do this in batches.
- Remove the croquettes from the oil with a slotted spoon and drain on kitchen paper. Set aside and keep warm until ready to serve.
- To serve, slice the lamb thinly and serve with hot almond croquettes, the remaining salmoriglio sauce, confit garlic and mint leaves.
Cook Time
2H
Prep Time
PT30M
Yield
Serves 4-6
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