Tesco Food Officialさんのインスタグラム写真 - (Tesco Food OfficialInstagram)「Does our half-price leg of lamb have you dreaming of this week’s #Easter feast? Stuffed with peppery watercress and anchovies, this roast lamb recipe ticks all the traditional boxes, but adds a few modern twists. Redcurrant gravy anyone? #HopToTesco🐰 and add it to your Easter basket. Ingredients 1 lamb leg joint, approx 2.3kg 1 tbsp olive oil 1 garlic bulb, cut horizontally through the centre 200ml white wine 2 tbsp plain flour 250ml lamb stock 1 tsp redcurrant jelly or cranberry sauce For the stuffing 1 red onion, finely chopped 2 large garlic cloves, chopped 1 tbsp chopped fresh rosemary leaves, plus extra sprigs for roasting 1 tbsp chopped fresh mint leaves 5 anchovy fillets, drained and chopped 1 lemon, zested 1½ x 85g bags watercress Method 1. Preheat the oven to gas 7, 220°C, fan 200°C. To make the stuffing, blitz the onion, garlic, chopped herbs, anchovies, lemon zest and 85g watercress in a food processor to a rough paste; season. 2. Thoroughly dry the lamb with kitchen paper and place it, skin-side down, on a board. Cut a pocket in the thick part of the meat, cutting along the bone about halfway down, being careful not to cut all the way through. 3. Spoon as much of the stuffing as you can into the pocket, then tie the leg up with several pieces of kitchen string to close it, tucking the extra rosemary sprigs under the string. Press any leftover stuffing into the underside of the meat. Rub the lamb all over with oil and season well. Place in a snug-fitting, hob-safe roasting tin, along with the garlic bulb halves. 4. Roast for 20 mins, then reduce the oven to gas 5, 190°C, fan 170°C and continue to cook for 1 hr 5 mins, covering the lamb with foil if it browns too quickly. Pour over the wine and cook for a further 30 mins. 5. Transfer the joint to a warm serving dish and cover with foil to keep warm while you make the gravy. 6. Put the tin on the hob over a low heat, add the flour and whisk it into the pan juices. Whisk in the stock and redcurrant jelly, then simmer for 2 mins. Season and strain into a warm jug. Serve the lamb with the remaining watercress and the gravy.」4月17日 23時07分