- 1 Half Lamb leg joint
- 250 ml oil
- Red Pepper
- Dried spearmint
- 1 litre water
- 150g blueberries (you can use blackberries as well)
- 2 shallots
- 100 ml Raspberry wine
- Lemon zest
- 2 courgettes
- In a bowl mix 250ml oil, 2 tea spoons red pepper, 2 tea spoons salt and 2 tea spoons dried spear mint. Rub the Lamb leg Joint with the mix, put in an oven proof dish, cover with foil and leave in the fridge for 1.5 hours.
- Pre heat the oven to 120 degrees, add the water to the lamb and the spice mix, and cook covered with kitchen foil for 4.5 hours (you can cook for 2 hours on 150 degrees). Remove the foil, increase the temperature to 180 degrees and cook for further 30 min. Take the meat out of the oven, ensure cooked through and carve.
Heat a splash of oil in a pan. Add the finely cut shallots and fry until clear. Add a bit of the meat juices and the blueberries. Stir until blueberry softens. Add the wine and reduce in half. Add butter and lemon zest. Simmer until Sause thickens.
Wash the courgettes and slice using potato peeler. Drizzle olive oil over and add salt.