Jeremy Lee's succulent lamb leg recipe makes a fantastic and fuss-free alternative to a traditional Sunday roast. Earthy celeriac is paired with tender fennel and a selection of bitter leaves – the chef recommends a selection of puntarelle, chicory and dandelion leaves – which are braised in olive oil and garnished with chopped dill for a fresh, low carb side.
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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
1 leg of lamb, roughly 2kg, butterflied
Preheat the oven to 150°C/gas mark 2
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
Meanwhile, prepare the vegetables. Place the oil in a wide, heavy bottomed pan and gently heat up. Peel and chop the onions into small pieces, then add to the pan and allow to soften (but not colour) in the warm oil
150ml of olive oil
2 small onions
While the onion is cooking, peel and chop the fennel into small pieces, then add to the pan and bring up to a simmer, allowing to cook for 5 minutes
1 fennel bulb, large
Carefully peel the celeriac and chop into rough 2.5cm squares, adding these to the pan along with the bitter leaves and the water. Stir and cover the pan with a lid, leaving to cook gently for 30 minutes, shaking occasionally
2 handfuls of dandelion leaves, puntarelle, and other bitter leaves
1 small celeriac
250ml of water
Once the lamb has cooked through, 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
Remove the cooked vegetables from the heat and stir through the chopped dill, lemon juice and seasoning to taste. Set aside and keep warm until ready to serve
1 lemon, juiced
2 handfuls of dill, roughly chopped
To serve, carve the lamb into even slices and divide between serving plates. Heap a mound of braised vegetables onto each plate and finish with any remaining lamb juices from the pan
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