Larded Leg of Lamb with Celeriac

Name: Larded Leg of Lamb with Celeriac
Yield: Serves Four to Six
Ingredients: 50 g/2 oz larding bacon, cut into thin strips salt and freshly ground black pepper; 1.5-kg/3-lb leg of lamb; 1 clove garlic, peeled and cut into thin slivers sprig of rosemary; 1 clove garlic, peeled and cut into thin slivers sprig of rosemary; 7 g/¼ oz lamb dripping or 15 g/½ oz butter; 1 clove garlic, peeled and cut into thin slivers sprig of rosemary; 8 artichoke bottoms or 8 globe artichokes; 7 g/¼ oz lamb dripping or 15 g/½ oz butter; 225 g/8 oz celeriac; 8 artichoke bottoms or 8 globe artichokes; 25 g/1 oz butter; 100 g/4 oz mashed potato; 150 ml/¼ pint stock; 2 teaspoons flour

Preparation info

Serves
Four to Six

Difficulty
Easy

Appears in

Cooking for Friends

By Prue Leith

Published 1978

About

This recipe is quite time-consuming to do, but the, result is truly wonderful. The larding bacon, or pork fat which is sometimes used, must be tough enough to be cut into thin strips and threaded with a needle through meat. Obviously soft lard is no good. The fat from the back or belly of the pig is generally used.

Ingredients

1.5-kg/3-lb leg of lamb
50 g/2

Main course

Method

Set the- oven to moderate (180°C, 350°F, Gas Mark 4). With a larding needle, thread bacon strips or pork fat strips into the lamb flesh evenly throughout the meat. Season the lamb all over with salt and freshly ground black pepper, and stick the slivers of garlic into the meat near the bone. Sprinkle with rosemary leaves and smear with a little butter. Heat the dripping or butter in the roastin