James' roast lamb, leeks and white beans
For this edition of Baked in Mud, our team member James has prepared a celebratory French-style leg of lamb, in the new Baker Oval.
Since 1994, Mud Australia has created elegant and timeless porcelain homewares.
The original Mud Australia store opened in Woollahra in 2007. Since then we’ve opened 13 stores globally.
Cooked to medium-rare perfection and brought straight to the table, it’s the kind of meal that invites people to gather, share and enjoy.
More than just a recipe, it shows how Mud pieces become part of everyday rituals — practical, beautiful objects made to bring people together.
Lamb
Leg of lamb with bone in - size of your choice - deeply scored
Lamb marinade
Anchovies - 8 ground pepper - 2 tsp
Salt flakes to taste
Chili - large pinch
Sprig of rosemary - coarsely chopped
Fresh oregano - handful - coarsely chopped
Garlic - minimum 6 cloves but really, as much as you want/like
Olive oil - 1/4 cup
White beans
Olive oil - 2 tbsp
Onion - 1 - finely chopped
Carrot - 1 - finely chopped
Celery - 1 stalk - finely chopped
White beans - 2 tins (drained and rinsed)
Salt flakes - 1 tsp
Pepper - 2 tsp
Dried Oregano - 1 tsp
Tomato paste - 3 tbsp
Bay leaf - 2
Dry vermouth - generous splash for deglazing
Chicken or vegetable stock - 500ml
Leeks
Leeks - 2 - dressed, cut in half then quartered
Method
The day before cooking, combine the marinade ingredients in a mortar and pestle, starting with the driest and working through to the wettest. Grind to a paste, then rub thoroughly into the scored leg of lamb, ensuring even coverage. Wrap in cling film and refrigerate overnight.
Preheat to 220 °C / 425 °F (fan-forced).
In a large pan over medium heat, warm the oil and sauté the onions, carrots, and celery until softened. Season with salt and pepper, then add the tomato paste, beans and herbs and cook for 2 minutes. Deglaze with a generous splash of vermouth, then add the stock and simmer gently until ready to add to the lamb.
Place the marinated lamb on a rack in the preheated oven, with a large baker or roasting dish underneath to catch the drippings. Roast for 30 minutes.
Remove the lamb, then reduce the oven to 160 °C / 320 °F.
Transfer the bean mixture into the baker that has caught the drippings. Nestle the quartered leeks into the beans, then place the lamb on top. Return the dish to the oven.
For medium-rare, roast for 30 minutes per kilogram / 15 minutes per pound. For example, a 2.5 kg lamb will need an additional 1 hour and 15 minutes.
Remove from the oven and serve the lamb with the beans, leeks, and sides of your choice.