- Serves: 4-6
- Cook Time: 3 hours 30 minutes
- Prep Time: 30 minutes
- Effort: easy
For the lamb
- 2 breasts of lamb, boned and trimmed (you can ask your butcher to do this)
- 1 head garlic, peeled
- 2 sprigs rosemary, needles only
- 2 tbsp honey
- 2-3 tbsp olive oil
- 6 freshly shucked oysters, roughly chopped
- sautéed potatoes, to serve
For the tempura oysters
- 50 g plain flour
- 1 tbsp cornflour
- small glass ice cold soda water, or sparkling water
- vegetable oil, for deep frying
- 6 freshly shucked oysters
- 2 sprig of rosemary, (optional)
1. For the lamb: preheat the oven to 150C/170C fan/gas 2.
2. In a food processor, blend the garlic, rosemary and honey with enough oil to make a paste. Stir in the oysters and season with salt and freshly ground black pepper.
3. Divide the paste between the two breasts of lamb and spread over the boned side. Roll each breast up into a roll and tie in several places with string. Place in a roasting tin and cook in the oven for about 3 hours, basting every half an hour or so with the juices, or until the meat is tender.
4. Remove from the oven and leave to rest in a warm place for 10 minutes before serving.
5. For the tempura oysters: while the meat is resting, mix the plain flour and cornflour together with enough of the iced water to make a fairly thick batter. Don't over mix, a few lumps are fine.
6. Two-thirds fill a deep, heavy-based pan with the vegetable oil and heat until a cube of bread dropped in sizzles and turns golden-brown in 30 seconds (CAUTION: hot oil can be dangerous. Do not leave unattended).
7. Dip each oyster into the batter and fry in the hot oil for 1-2 minutes, turning once or twice, or until golden-brown and crisp. Remove from the oil and drain on kitchen paper. Repeat the process with the rosemary sprigs, if using.
8. To serve, carve the meat into thick slices and serve with the tempura oysters and tempura rosemary. Serve with sautéed potatoes.
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