Lamb with Prunes and Rosemary & Sage Salt

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Preparation info

  • Difficulty

    Medium

  • Serves

    4–6

Appears in

Limoncello and Linen Water

Limoncello and Linen Water

By Tessa Kiros

Published 2012

  • About

Beautiful, rich and deep. Just delicious. I love this with Sautéed artichokes & potatoes and some crusty bread. Ask your butcher to debone the lamb or do it yourself if you know how.

Ingredients

  • 6 tablespoons olive oil
  • 1 leg of lamb (about 1.6 kg/3 lb 8 oz), deboned
  • 2 tablespoons rosemary & sage salt
  • 12 pitted prunes
  • 2 medium carrots, peeled and cut into large chunks
  • 1 small celery stick
  • 1 onion, peeled and halved
  • 185 ml (6 fl oz/¾ cup) white wine
  • about 125 ml (4 fl oz/½ cup) water

Method

Preheat the oven to 180°C (350°F/Gas 4). Drizzle 4 tablespoons of the olive oil onto a baking tin of about 22 x 30 cm (8½ x 12 inches). Lay 2 large sheets of foil on a work top, shiny side down and overlapping to give a larger surface. Rub with butter to grease well.

Rinse the lamb and pat dry with paper towels. Trim off any exaggerated fat, but leave most of it on for flavour and moistness. Put the lamb on a cutting board, skin side down and opened up like a book. Mix together the remaining 2 tablespoons of oil and the herbed salt, and massage half of it over the inside of the lamb. Line up the prunes in pairs like soldiers, running lengthways down the centre of the lamb. Wrap the sides of the lamb over to enclose the prunes. Tie up with kitchen string in a few places to hold the shape while cooking.

Rub the rest of the herby oil mix all over the outside of the lamb, then place it in the centre of the foil. Wrap up tightly, tucking in the sides. Put in the oiled tin and scatter the vegetables around (add the lamb bone, too, if you have it). Roast for about 40 minutes. Remove the foil from the lamb, scrape in any accumulated bits from the side of the tin and splash in the wine. Return to the oven for another 40 minutes or so, turning the lamb once or twice to brown all the sides and spooning the juices over. Add a little extra water if needed. To test if the lamb is done, prick it with a fork. The juices should run out, but not be pink.

Remove the lamb to a suitable dish. Cut away the string and leave it to rest for a bit while you make some gravy. Add the water to the baking tin and put it on the stovetop to bubble up and thicken a little. Scrape down any interesting bits from the sides of the tin into the juices.

Cut the meat into slices of about 1.5 cm (⅝ inch) and serve hot, with the juices spooned over.