FeedbackClose

We'd love to hear your thoughts and suggestions on how we can improve things

1 / 4

We'd love to hear your thoughts and suggestions on how we can improve things

2 / 4

We'd love to hear your thoughts and suggestions on how we can improve things

Not Likely
Extremely Likely
3 / 4

We'd love to hear your thoughts and suggestions on how we can improve things

4 / 4
Previous
Next
Thanks so much for helping us improve The Pass!
Oops! Something went wrong while submitting the form
< Back to Recipes
Leg of lamb with braised celeriac, fennel and bitter leaves
Leg of lamb with braised celeriac, fennel and bitter leaves
British
Main
1.5 hours
Lamb
Easy
Serves
8

A classic set of winter flavours make this dish a great alternative to the traditional Sunday roast. But don't let the ingredients fool you, this makes a great weekend lunch or weekday dinner the year throughout.

While you're free to use whichever leafy greens are in season, the chef recommends a selection of puntarelle, chicory and dandelion leaves.

Recipe courtesy of
Ingredients

Leg Of Lamb

  • 1 leg of lamb, roughly 2kg, butterflied
  • sea salt
  • black pepper

Salsa Verde

  • 6 anchovy fillets
  • 2 tsp capers, rinsed
  • 2 garlic cloves
  • 2 handfuls of flat-leaf parsley, leaves picked
  • 1 handful of fresh mint
  • 6 tbsp of extra virgin olive oil

Braised Vegetables

  • 150ml of olive oil
  • 4 small onions, chopped into small pieces
  • 2 fennel bulbs, (large) chopped into small pieces
  • 1 celeriac, peeled and chopped into 2.5cm cubes
  • 4 handfuls of dandelion leaves, puntarelle, and other bitterleaves
  • 250ml of water
  • 2 handfuls of dill, roughly chopped
  • 1 lemon, juiced
  • salt
  • black pepper
Method
Create your free account to reveal the step-by-step instructions, save your favourite recipes, receive personalised recipe recommendations and exclusive restaurant cooking content, and be the first to know about new recipe and restaurant launches.
Method
  1. Place a large cast iron frying pan over a medium-low heat until hot. Liberally coat the fat layer of the lamb in salt and place, fat-side down, in the hot pan. Leave to gently cook, undisturbed, for 30 minutes
  2. While the lamb is cooking, make the salsa verde. Finely chop together all the ingredients to make a coarse paste. Transfer to a bowl, stir through the oil and set aside
  3. Preheat the oven to 150°C/gas mark 2
  4. Once the lamb has cooked on one side, turn the leg over and leave to cook for 15–20 minutes, until cooked through but still a little pink in the middle. To test whether the meat is ready, insert a metal skewer into the centre – it should come out hot to the touch
  5. Transfer the pan to the oven and cook for a further 10–12 minutes, until crisp. Remove from the oven, season with black pepper and leave to rest for 45 minutes
  6. Meanwhile, prepare the vegetables. Place the oil in a wide, heavy bottomed pan and gently heat up
  7. Add the onions and allow to soften (but not colour) in the warm oil. Add the fennel, bring to a simmer and allow to cook for 5 minutes over a very low heat. Add the celeriac, bitter leaves and water to the pan (if using watercress or spinach, do not add at this stage, simply stir through the leaves at the end of cooking). Stir and cover the pan with a lid, leaving to cook gently over a very low heat for 30 minutes, shaking occasionally
  8. Remove the cooked vegetables from the heat and stir through the chopped dill, salsa verde and lemon juice and season to taste
  9. To serve, carve the lamb into even slices and divide between plates. Heap a mound of braised vegetables onto each plate and finish with any remaining lamb juices from the pan

The Pass was created to help the many people now struggling to feed themselves and their families as a result of the Coronavirus pandemic. If you like or use this recipe, please consider making a small donation to Hospitality Action to help those whose livelihoods have all but disappeared.

More recipes to try
SUNDAY
Cauliflower Hotcakes with Cherry Tomato, Broad Bean and Avocado Salsa
British
Main
45 mins
Eggs
Medium
The Flexible Family Cookbook
Rainbow Fries
British
Side
1 hour
Vegetables/vegetarian
Easy
The Flexible Family Cookbook
Popcorn Cauliflower Bites
British
Side
30 mins
Vegetables/vegetarian
Easy