Poached Leg of Lamb with Onion Sauce and Samphire

Name: Poached Leg of Lamb with Onion Sauce and Samphire
Yield: Serves 6
Ingredients: 2 bay leaves; 2 onions, peeled and stuck with half a dozen cloves; 2 kg (generous 4 lb) whole leg of lamb; 1 carrot, peeled and sliced; 1 small turnip, peeled and sliced; 2 onions, peeled and stuck with half a dozen cloves; parsley stalks; pepper; salt; 1 celery stalk, trimmed and sliced; 1 leek, washed and sliced; double cream – optional; 2 slices bread, crusts removed; 500 g (1 lb) samphire, trimmed, picked over and thoroughly rinsed

Preparation info

Serves
6

Difficulty
Medium

Appears in

Modern Classics

By Frances Bissell

Published 2000

About

Ingredients

2 kg (generous 4 lb) whole leg of lamb
2 bay leaves

Main course

Method

Trim and tie the leg of lamb to hold its shape. Fill a large saucepan or fish kettle with enough water to cover the lamb. Gauge how much water first, by putting the leg in, pouring in enough water to cover it, then removing the leg. Put in the herbs, vegetables and lightly add salt and pepper, but not yet the lamb. Bring to the boil, put in the lamb, and when the water comes back to the boil, t