Slow-Roast Lamb with Chickpea Mash

From The Kitchen Diaries: A Year in the Kitchen

Cookbook

Author(s): Nigel Slater

Page 62

Course: Main Courses

Reviews

1 reviews, average rating 5.0 / 5

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kaye16

15 years ago

★ ★ ★ ★ ★ 5/5

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Wow, this is a fantastic roast leg of lamb. Tasty and the meat was wonderfully tender. A bit of wristwork with the mortar and pestle is required, but othewise this is really simple to put together. Once the leg is in the oven, all you have to do is baste occasionally. The juices are also tasty. Yum yum. (I made roast potatoes instead of the chickpea mash.)

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