Braised Leg Of Lamb With Spring Vegetables

Total Time: 1 hr 35 mins Preparation Time: 15 mins Cook Time: 1 hr 20 mins

Ingredients

• Servings: 4
• 1 1/2 kg leg of lamb
• 2/3 cup chicken stock
• 400 g cannellini beans, rinsed and drained
• 600 g assorted spring vegetables (green beans, baby carrots, asparagus etc.)
• red currant jelly, to serve

Recipe

• 1 preheat oven to 220 degrees centigrade.
• 2 place the leg of lamb into a large baking pan and season with salt and pepper.
• 3 bake for 30 minutes.
• 4 remove from oven, add stock to pan and cover tightly with foil.
• 5 reduce oven temperature to 170 degrees centigrade and return lamb to oven for 40 minutes or until cook to your liking.
• 6 remove from oven and rest lamb for 10 minutes in a warm place.
• 7 pour cooking juices into a saucepan and add beans and other vegetables.
• 8 bring to the boil and simmer covered until vegetables are just tender.
• 9 serve lamb with cous cous and vegetables.
• 10 accompany with cooking juices and spoonfuls of redcurrant jelly.