Such a simple and delicious way to make the most of the lamb’s cooking juices. Violette potatoes are nutty and fudgy with a striking colour. This dish has maximum wow factor and flavour factor, especially if you cook and serve it in a cast iron frying pan like mine! If you don’t have one just rely on your usual baking tin and serve the meat on a carving board with the vegetables and juices on the side
I’ve slow cooked the shanks specially for the broth but as this recipe works well with any leftover cooked lamb, it’s a good one for using up any uneaten roast leg from your Easter festivities. If you are not a fan of miso, you can use anchovy paste or good old Lea and Perrins to boost the broth’s flavour.
Regardless of the bird you are serving for Christmas, in all cases the important thing is to have the bird cooked for the dinner! Ovens differ so much that the best thing to do is to take the weights and measurements below as guidelines.
Check the bird by cutting deeply into the thigh to test that it is cooked to your requirements. It will only improve by resting in a warm place for up to an hour.
