Separating a leg of lamb into individual muscles is a great alternative to cooking with lamb loin.
Get your butcher to seam bone a whole leg of lamb for you and, if serving 4, reserve the topside, silverside and salmon cut silverside for this dish. You can dice the remaining muscles for a delicious casserole or curry. If serving 6 or more all muscles may be used.
I cooked the lamb sous vide at 61C for 1 1/2 hours before searing in a hot pan with thyme, butter and garlic. However, similar results can be obtained by searing and transferring to the oven to finish cooking.
The lamb is served with a zingy gremolata, olive oil mashed potato, braised peas and broad beans and a little lamb jus. I detail the recipes for the olive oil mash and gremolata below, which would also pair well with a roast leg of lamb for Sunday lunch!
Lamb Leg, Gremolata, Olive Oil Mash
For the Olive Oil Mash: 1kg Charlotte Potatoes, 100ml Olive Oil, Sea Salt, Freshly Grated Nutmeg, Black Pepper
For the Gremolata: 50g Fresh Breadcrumbs, Zest 1/2 Lemon, 2 tbsp Olive Oil, Large Handful of Chopped Mixed Fresh Herbs: Parsley, Tarragon, Mint, Dill
1) To make the mash: Oven roast the potatoes in their skins for 1 hour at 180C. Allow to cool slightly then remove the skins. Pass the potatoes through a ricer into a large pan. Over a low heat slowly beat the olive oil into the potato to taste. Season with a little salt, grated nutmeg and black pepper. Set aside and reheat over a low heat when ready to serve.
2) For the gremolata: Toss the breadcrumbs in the olive oil and transfer to an oven at 140C to dry for around 45 minutes. Remove and allow to cool. Once cooled combine with the lemon zest and fresh herbs and season with a little salt to taste.
Serve the olive oil mash and gremolata with the lamb leg and braised peas. Enjoy!