Method
1. Pre-heat the oven to 180°C.
2. Make a paste by breaking one Knorr Lamb Stock Cube into a small bowl with a splash of olive oil and add a tiny bit of finely chopped rosemary. You could use thyme here – it’s your choice. Then massage it into the leg of lamb to season it.
3. Put a generous glug of olive oil into a roasting tray on the hob and heat the oil. Add the lamb and colour it all over to a golden brown in the oil. This gives the lamb a helping hand; it renders the fat, and gets some colour into it, which will cut down on cooking time. At this stage you can add whole garlic bulbs to the tray, cut in half horizontally, or even some sprigs of thyme. Only then does it go in the oven.
4. Cook the joint for approximately 45 minutes to one hour, depending on the size of the joint and how you like it cooked. The best way to check for when the meat is ready is with a meat probe. If you want it medium rare the way the French do it, take it out when the reading is 44°C in the middle, then allow it to rest in a warm place like a switched-off oven (or you can wrap it generously in tin foil) until its internal temperature rises to 48°C.
5. There’s no need to make a gravy; simply pour the roasting juices from the lamb into a bowl, skimming off the fat, then spoon them over the top.
6. Meanwhile, heat the cream in a pan and add a couple of cloves of crushed garlic. Dissolve a Knorr Chicken Stock Cube into the cream to season it. Bring to the boil and reduce the cream to get a consistency that will coat a spoon. Add the beans to heat them through.
7. Serve the beans on a platter, with the lamb carved into slices laid on top. Garnish with the roast herbs.
