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Steamed Best End of Lamb Wrapped in Leeks served with Boulangere Potatoes
by Richard Phillips
from Great Food Bites
Richard Phillips combines tender, leek-wrapped, steamed lamb with tasty stock-baked potatoes to create a flavourful meal.
Servings: 2
Level of difficulty: Intermediate
Preparation Time: 25 minutes, , plus 5 minutes resting
Cooking Time: 1 hour
Ingredients
2 large leeks, blanched whole, cut in half and each layer separated and placed onto paper to dry
2 tbsp Dijon mustard
2 canon of lamb, the best end, with fat and bone removed
1 pinch salt and fresh ground black pepper
2 tbsp Olive oil
6 fresh rosemary sprigs, 2 of them deep-fried for garnish, 4 sprigs chopped
For the boulangere potatoes
1 tbsp Olive oil
1 large onion, finely sliced
2 large Potatoes, thinly sliced
600ml hot water
1 tbsp chicken bouillon powder, moistened with a little water to make a paste
Method
1. Preheat the oven to 180C/gas 4. For the boulangere potatoes, heat the olive oil in a frying pan and fry the onion for 5 minutes until golden brown.
2. Place the fried onions in a deep roasting tray and top with the sliced potatoes. Mix together the hot water and chicken bouillon paste and pour over the potato and onion.
3. Bake the potatoes for 50 minutes to 1 hour, until cooked through and the skins are crisp.
4. For the lamb, lay half the blanched, prepared leeks onto a large piece of cling film and brush with the mustard. Place one lamb canon into the centre, season with salt and freshly ground pepper, drape with the leeks, drizzle with 1 tbsp olive oil and sprinkle over half the chopped rosemary.
5. Roll the lamb up in the cling film to create a sausage effect, and tie the ends. Repeat the process making a second lamb parcel. Place these 'parcels' in a steamer and cook for 8 –10 minutes - remove from the pan and leave to rest for 5 minutes.
6. Unwrap the lamb from the cling film and slice in to 4 or 5 pieces. Serve each portion with a scoop of the boulangere potato and a drizzle of the stock. Garnish with the fried rosemary and serve.
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