Braised leg of lamb with peas'n'mix

This was one of the rare times I managed to get some fresh lamb to the canteen. Bought the whole leg and the result was well worth the effort. To properly bone a leg of lamb this is a quick course : http://www.youtube.com/watch?v=poWt5juxdAw&feature=fvw  and http://www.youtube.com/watch?v=poWt5juxdAw&feature=fvw

Serves 10

1 leg of lamb (boned and butterflied)

300 g of sausage mix (processed ham, bread, garlic, rosemary and green olives)

600 g  green peas

200 g chickpeas

70 g sun dried tomatoes

For the gravy:

meat juice or stock

flour

oil or butter

cream or milk

salt, pepper and sugar for seasoning

First You need to do, is to prepare the meat. Bone the leg and butterfly. Then make the sausage mix and place it in the center of the meat. Roll the meat back together and string, to keep the shape together. Bring a pot of stock (You can make Your own using the bones from the leg) or salted water to the simmer (slow boil). Turn the heat to low and braise the meat uncovered for a hour. The inner temperature should reach 64 °C. Remove the meat from the stock and brown on a hot pan with some butter.

In a pot melt the butter and sauté the peas, chickpeas and sun dried tomatoes. Add a little chopped rosemary and season.

To make the gravy:

heat the pan and dry roast some flour. Add the butter and combine in a roux. Slowly start adding hot stock until the thickness is to Your likening. Finish with bit of milk or cream. Season.

Plate and enjoy!