> Roast Leg of English Lamb, Grilled Provençale Vegetables and Madeira Sauce

Serves 6-8

Preheat oven 375ºF/190ºC/Gas 5

1 Large TERINEX LOOK OVEN BAG 35x43cm (13.5"x 16.5") or Giant Oven Bag 45cmx55cm (17.5"x 21.5")

Ingredients

1 large leg of English lamb, boned and rolled (weight from 2kg-4kg) (4.5lb-9lb) (your butcher will do this for you. Keep the bones and any other lamb bones from your butcher for the demi glace and also any trimmings of lamb that you can get. Ask him to crack the large leg of bone for you)
About 115g (4ox) each fresh Rosemary, Oregano and Thyme, about 12 basil leaves, 6 gloves of garlic.
500g (1lb 2oz) diced mixed vegetables (any in season)
100ml (4 floz) Madeira wine
3 courgettes cut into round slices
2 large onions cut into 8
2 aubergines cut into slices
1 red pepper cut into large chunks
1 yellow or orange pepper cut into large chunks
20 basil leaves
1 litre (approx 2pts)
Lamb Demi Glace
1 kg (2lb 4oz) Parisienne potatoes

Ingredients for the Demi Glace

Lamb bones and trimmings
1 medium carrot roughly chopped
1 medium onion roughly chopped
150ml (¼ pint) red wine
30g-35g (1-1½oz) chilled butter

Method

Lamb Demi Glace:

1. Put all the bones and pieces into a very large shallow pan and put onto a medium heat.
2. Fry gently turning often until meat has turned brown
3. Add the carrot and the onion and fry gently until all contents of the pan have turned golden brown. Do not be tempted to hurry this stage. When all brown just cover with water. While the water is coming to the boil take any scum off the water.
4. All to simmer slowly until reduced by about half.
5. Add the wine and simmer again until reduced to half. By now this sauce should be glossy. Strain through a sieve and if necessary strain again through some muslin. There should be about 1 pint.
6. Put into a clean pan and bring back to the simmer.
7. Take off the heat and slowly whisk in the butter in small amount.

Parisienne Potatoes:

From large whole potatoes cut out balls of potatoes using a melon baler.

1. Score the lamb all over. Rub in the lemon juice and rind. Half the crushed garlic, rosemary oregano and thyme. Season with salt and freshly ground black pepper. Snip the corner off a TERINEX LOOK OVEN BAG and place lamb in the bag and allow to rest for at least 1 hour, turning over half way through.
2. Put into a roasting tin and cook for approx. 1 hour 10 mins depending on the size of the joint and how well done you like your meat. When done take out of the oven and allow to rest for 15mins covered lightly with TERINEX COOKING FOIL. This allows the juices to be drawn back into the meat. Blanch the Parisienne potatoes in boiling water for about 8 mins then during the last quarter of an hour of the meat cooking time put some vegetable oil into a roasting tin with Parisienne potatoes and stir around to coat potatoes, then put into the oven into a tin with Parisienne potatoes and stir around to coat potatoes then put into the oven into a oven tin.
3. Sauté the mixed diced vegetables with the other half of the garlic and the herbs until brown. Add ¾ of the Madeira and reduce by half. Add demi glace and reduce to desired consistency depending on how thick you like your sauce. Just before serving add the rest of the Maderia and warm through.
4. Prepare the vegetables as indicated in the ingredients and put into a baking dish. Drizzle with some olive oil over and season with black pepper. Shred the basil and sprinkle over the top. Grill or bake until golden brown. This can be put into the oven with the Parisienne potatoes for the last 10 mins.
5. To serve: put some of the vegetables onto warmed plates and slices of lamb on top. Put Parisienne potatoes round and add some sauce.