LUCY AND JOHNNY'S MAIN, EPISODE 4
Preparation time: 2 hours & 30 minutes
Cooking time: 50 minutes
1 kg boneless rolled lamb roast, remove any excess fat
4 cloves garlic
2 Tbsp olive oil
2 Tbsp finely chopped fresh rosemary
2 Tbsp butter
10 spring onions, halved lengthways
2 cups frozen peas
½ cup chicken stock
salt and freshly ground black pepper
¼ cup chopped fresh mint
½ cup crème fraiche
Roast potatoes to serve.
Remove the string from the lamb and cut into two pieces. Place in a large bowl with the garlic, 1 tablespoon of olive oil and rosemary. Toss until well combined. Cover and leave to marinate for at least two hours or preferably overnight.
Heat the remaining oil on high in a frying pan and cook the lamb for 20 minutes on each side. Remove, cover and let it rest for 20 minutes while you make the French vegetable medley.
To make the French vegetable medley: melt the butter in a large frying pan over a medium heat. Add the spring onions and cook for 3-4 minutes until soft without browning. Add the peas and spinach and continue to cook for 2-3 minutes. Add the stock and season. Bring to a simmer for 2 minutes.
Turn down the heat add the mint and crème fraiche. Stir well and simmer for a further 2 minutes.
Slice the lamb and serve with French vegetable medley and roast potatoes.