Mediterranean Roast Leg Of Lamb With Vegetable Gratin

Directions

1. Aga equipment:large roasting tin on third set of runners in roasting oventhen first set of runners in simmering ovenwire shelf on second set of runners in roasting oven
2. Make small slits all over the larnb w then squeeze pcs of garlic rosemary and olives into each slit.
3. Season the meat well on both sides with salt and pepper then mix together the mustard and olive paste and smear generously over the lamb in the roasting tin.
4. Roast in the roasting ovenfor 30 min then transfer to the top of tire simmering ovenfor at least 2 hrs. Return the lamb to the roasting ovenfor a final 30 min to crisp the fat then leave to stand for 20 to 30 min before carving.
5. Blanch the prepared vegetables for 4 to 5 min in boiling salted water on top of the aga (you may need to do this in two batches) then drain.
6. Turn into a buttered gratin dish and mix with the cream salt pepper and freshly grated nutmeg.
7. Cook the vegetables for 20 to 25 min on the wire shelf at the top of the roasting ovenwhile the lamb is resting.
8. Stir the vegetables once during cooking.
9. Overlap slices of lamb on a bed of the vegetables with a garnish of watercress or possibly rocket on top.
10. Spoon some of the creamy vegetable juices over and serve immediately.
11. Slow agaroasted lamb is packed with favour especially when crusted with a richly savoury and pungent mix of mustard and olive pate. The vegetable gratin is all which it is needed on the side.
12. Serves 6