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Connemara leg of lamb with seaweed
Ingredients
- 1 leg of lamb, boned and rolled
- 10g milled nori
- 2 onions, roughly chopped
- 2 leeks, roughly chopped
- 1L vegetable stock
- 15g dried kelp
- A small handful of fresh thyme tips
- Sea salt
- Light rapeseed oil
Directions
- Rub the lamb leg with rapeseed oil and season with the salt. Sprinkle the whole of the lamb with the milled nori and thyme tips.
- Lay the onions, leeks and dried kelp on the base of a large roasting tray. Place the lamb on top of the vegetables and put in a preheated oven of 160˚C degrees.
- After an hour, add the vegetable stock in and around the lamb.
- Cook the lamb for another 30-45 minutes depending on your likening. After an hour and half the lamb should be rare to medium rare.
- Remove the lamb from the oven and allow to rest. Strain the liquid from the tray into a pot. Bring to the boil and then strain through a fine sieve.
- Carve the lamb and serve with mash, buttered steamed vegetables and the light broth in warm bowls.
