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Roast Leg Of Lamb With Anchovy And Garlic, Slow Cooked Lentils And Creamed Leeks

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1 leg of lamb, about 2.5kg, boned and rolled with shin bone attached
4 garlic cloves, cut into slivers
2 small sprigs of rosemary
4 anchovy fillets, coarsely chopped
2 tsp Halen Mon Spiced Anglesey Sea Salt
3 tbsp olive oil
1 tbsp butter
200ml dry white wine
250ml strong lamb stock

For the slow-cooked lentils

500g green lentils
2 onions
4 celery stalks, halved
4 fresh bay leaves
Splash olive oil

For the creamed leeks

8 large leeks
150g unsalted butter
250ml whipping cream
1 tbsp grainy mustard
3 tbsp chopped fresh mint


Using a sharp narrow bladed knife, cut about 15 incisions in the lamb and stuff each with a piece of garlic, a rosemary leaf or two and a piece of anchovy. Place the lamb in a large roasting pan and rub the salt generously all over the outside of the joint. Set aside in a cool place for 1 hour to allow the flavours in the salt to do their bit. Preheat the oven to 220°C/gas 6. Drizzle the olive oil over the lamb, dot with the butter and transfer to the oven. After 20 minutes, baste the lamb, pour in the white wine and reduce the temperature to 180°C/gas 4. Cook for a further 15 minutes per 500g for a nice rosy medium. Continue to baste the meat with the surrounding liquid. At least an hour before serving, start cooking the lentils, place all the ingredients except the oil in a large heavy pan and season with pepper only (salt hardens skins at this stage). Cover generously with water, bring to a simmer and continue to simmer as slowly as possible. Depending on the lentils, cooking time can vary from 30 minutes up to an hour or more. Keep an eye on them, as you don't want them overcooked, floury and soupy. When cooked, remove from the heat and season well with sea salt. Lift out the vegetables and herbs, strain and stir in splash of olive oil. At the same time as the lentils are cooking, cook the leeks: thinly slice as much of the leek as possible into rounds. Melt the butter in a heavy pan and add the leeks. Season, add a splash of water, cover and cook on the gentlest of heats for about 30 minutes, or until completely softened. Remove the lid, add the cream and cook for a further 15 minutes, or until the cream has thickened sufficiently to coat the leeks. Stir in the mustard and mint, and adjust the seasoning if necessary. Keep warm. Remove the cooked lamb from the oven and transfer it to a warmed serving platter, then allow it to rest for 20-30 minutes in a warm place while you finish the gravy. Place the roasting pan on the hob, bring its contents to the boil and add the lamb stock. Stir well with a wooden spoon, scraping up all the sediment, to deglaze the pan, and reduce this liquor until you have a nice flavourful gravy, taking care not to make it too salty. If it is over-salty, bring it back to the boil and whisk in a couple of generous knobs of butter. To serve, carve the lamb and serve with the lentils, leeks and gravy.

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