Things You'll Need:
- Leg of lamb, bone removed and reserved
- 2 egg whites, lightly beaten
- 1 ¾ tsp. yellow mustard seeds marinated in 2 Tbsp. vinegar
- ¼ cup unsalted butter
- Sea salt
- 6 oz. hay
- 3 oz. heather
- 1 Tbsp. cumin seeds
- 4 dried chamomile flowers
- 3 dried elderflowers
- 2 shallots, chopped
- Leek, chopped
- 6 fresh sprigs thyme
- 2 Tbsp. fresh lemon juice
- 2 Tbsp. all-purpose flour
- 2 cups white currant wine
- Heather honey, to taste
- Whole sheep's milk yogurt, to taste
- Kosher salt (to taste)
- Cracked black pepper (to taste)
- Frisee lettuce, sliced (optional)
- Apple vinaigrette (optional)
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Step 1
Slice open the leg of lamb and brush the inside with the beaten egg whites and marinated mustard seeds. Sprinkle the lamb with sea salt and roll the meat back up, tying together with kitchen string. Preheat the oven to 300 degrees F.
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Step 2
Melt the butter in a large sauté pan and add the lamb, cooking over medium heat for 10-15 minutes, turning consistently.
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Step 3
Mix together the hay, heather, cumin, chamomile flowers and elderflower together in a mixing bowl. Remove the lamb, reserving the fat in a small dish, from the pan and coat it in the hay mixture. Wrap a piece of aluminum foil around the lamb and tie with a kitchen string. Place the wrapped lamb in a roasting pan and return to the oven for 1 hour.
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Step 4
Add the reserved fat to a small saucepan and cook over medium heat until hot. Add the reserved lamb bone, shallots, leek, thyme, lemon juice and all purpose flour. Cook for 6-8 minutes, stirring frequently.
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Step 5
Gradually stir in the wine and bring to the boil. Lower the heat and simmer for 65 minutes. Strain the sauce into a clean pan and boil until reduced by half. Season the sauce with salt, pepper, honey and yogurt to taste.
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Step 6
Remove the lamb from the oven and leave it to cool for 15-18 minutes. Carve the lamb into slices and serve over a bed of frisee lettuce mixed with apple vinaigrette.
