Main Course – Char grilled Leg of Lamb, Warm Bean Salad, British Queen Potatoes
SERVES 6 MEDIUM

Overview
Ingredient list
Leg of lamb
Leg lamb, deboned
Rosemary
3 cloves garlic, crushed
Olive oil
Salt and pepper
Warm bean salad
½ cabbage
5 spring onions
2 courgettes
2 carrots
150g flageolet beans,
cooked
Olive oil and lemon juice to dress
Salt and pepper
Green sauce
20g mint
20g parsley
20g basil
1 tbsp capers
2 anchovies
100ml olive oil
British queen potatoes
250g new potatoes
Serve
Knob butter
Method
Leg of lamb
Flatten out the lamb and coat well with rosemary, garlic and plenty of olive oil, plus a good grind of pepper and salt. Cover with cling film and leave to marinate in the fridge for a couple of hours.
Warm bean salad
For the bean salad, cube the courgettes and slice the cabbage, spring onions and carrots. Cook the vegetables in salted boiling water for 5 minutes. Drain then add the beans, spring onions and a good glug of olive oil, plus a squeeze of lemon juice and seasoning.
Green sauce
For the green sauce, mix the garlic, capers and anchovies in a pestle and mortar. Transfer to a jug and blitz with a generous amount of olive oil until it’s more a sauce than a paste. Add chopped mint, basil and parsley and blitz with more olive oil.
Leg of lamb
To cook the lamb, light a barbecue and char grill on a low heat for about 30 minutes. Leave for 20 minutes to rest. Alternatively, place in oven at 160C for 45 minutes, depending on size and thickness of the meat.
British queen potatoes
For the potatoes, boil in salted hot water until tender. If they’re very new, don’t overboil or they will fall to bits. Drain and add a little butter.
Serve
To serve, place a helping of bean salad on each plate, top with thickly sliced lamb and serve the potatoes on the side, then drizzle the green sauce all around.