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Watercress roasted lamb

 

By Katie Jenson-Hull  /  The Radiant Nutritionist


This dish screams spring. The combination of watercress and lamb is simply divine. Watercress is one of spring's best natural superfoods. It is incredibly nutrient dense and boasts high amounts of vitamin A, C, folate, calcium, iron and vitamin E. It is also a wonderful source of vitamin K, B6 and potassium. The peppery taste of the watercress brings out the sweetness of the lamb. When choosing the best lamb joint, choose grass fed lamb where possible. Grass fed lamb has a higher nutrient quality and has a higher anti inflammatory omega 3 with a better omega 3:6 ratio. It also has a better quality of taste and more importantly is less impactful on the environment. Serve with seasonal sides, such as the honey roasted rainbow carrots, pea and mint puree and rosemary roasted potatoes.

 


INGREDIENTS

2Kg leg of grass fed lamb
100g watercress
50g wild garlic or 3 garlic cloves if you can't get hold of any
4 tinned anchovy fillets with the oil drained
70g unsalted butter
4 fresh rosemary stalks

 

 

 

 

 

 

METHOD

1. Place the lamb in a large roasting dish that will easily fit into the fridge. Use a sharp knife to make diagonal incisions/slits all over the lamb.

2. In a blender blitz the wild garlic, 2 rosemary sprigs, anchovies, watercress and butter.

3. Rub half of the butterall over the lamb, pushing into the slits so that the marinade can penetrate the meat. Cover and leave for 2 hours in the fridge.

4. Preheat the oven to 200c/180 fan/400f.

5. Break the remaining rosemary springs into pieces and place into the slits.

6. Place the lamb into the oven and pour a small amount of water into the roasting dish to stop the marinade from burning. Cover with foil and cook for 1 hour 20 minutes for medium cooked or 1 hour 40 minutes for the lamb to be well done.

7. Half way through cooking, spread the remaining butter over the lamb. Recover and place back in the oven for the remaining time.

8. Leave the lamb to rest still covered with foil for 30 minutes. Then serve and enjoy.


























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