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Seared lamb with blackberry confit
Look out for boneless lamb leg joints, it speeds up roasting and makes carving simple.
Serves 4
Preparation time: 20 minutes
Marinade time: 30 minutes or longer
Cooking time: 25-35 minutes
800 g (1¾lb.) boneless butterfly lamb leg joint
2 tablespoons olive oil
1 tablespoon clear honey
2 cloves garlic, finely chopped
½ teaspoon ground allspice
½ teaspoon smoked paprika
½ teaspoon roughly crushed black peppercorns
Little salt
Blackberry confit
1 tablespoon olive oil
2 red onions, chopped
6 tablespoons red wine
225 g (8 oz.) blackberries
1) Pierce the lamb several times with a small knife then put into a large plastic bag. Mix the oil, honey, garlic, allspice, paprika, peppercorns and a little salt in a small bowl then add to the lamb. Seal the bag then turn the bag several times to coat the lamb all over with the spice mix. Leave to marinade for 30 minutes or longer if you have time.
Preheat the oven to 220°C (425°F), Gas mark 7. Preheat a ridged frying pan with a metal handle on the hob. Take the lamb out of the bag, draining off the excess marinade and add to the hot frying pan, fry for 5 minutes turning once until browned on both sides.Transfer the pan with the lamb to the hot oven and roast for 20 minutes for medium or 25-30 minutes for well done. Take out of the oven and leave to rest for 10 minutes covered with foil.