Roast leg of lamb with garlic bean puree
Cooking time :1 hour 1/2
Preparation time :10 minutes
1 leg of lamb (about 1.75kg) 2 garlic cloves, sliced 2 rosemary sprigs 175ml red wine 50ml chicken or vegetable stock 2 tsp redcurrant jelly bean puree: 2, 400g tins Flageolet beans (or Cannellini beans), drained 3 fat cloves garlic, crushed 1 tsp chopped fresh rosemary 4 tbsp olive oil 200ml vegetable or chicken stock squeeze lemon juice
Preheat the oven to 200°C. Weigh the lamb to calculate the cooking time (20 mins per 500g plus 20 mins). Pat the lamb dry and put in a roasting tin. Make incisions in the lamb and stuff with garlic slices and rosemary. Season and roast in the oven for the calculated cooking time, or the equivalent. Half way through cooking, pour in the wine. When cooked, remove the lamb from the roasting tin, and let it rest somewhere warm for 10 minutes. Put the roasting tin over the heat, and add the stock and redcurrant jelly. Simmer until syrupy and season. Meanwhile, make the bean puree. Heat 1tbsp of the oil in a saucepan, and add the garlic. Fry for a minute, then add the beans and stock. Cook gently for 10 minutes, then transfer to a food processor. Whiz to a puree, adding the remaining oil and1-2 tbsp water for a creamy consistency. Season. Serve with the lamb.
In a convection/microwave oven the cooking time can be reduced. Place the lamb in a microwave safe and ovenproof dish. Season as described. Cook in combination 200 Forced Air + 160W microwave power for about 1 hour. Not necessary to preheat the oven.