This lean roast dinner uses pork leg topped with prosciutto. Serve with roast potatoes, carrots and celeriac, plus lots of herbs and an apple gravy
Prep:35 mins
Serves 6
1 ¼kg boneless pork leg roasting joint1 tbsp wholegrain mustard2 tbsp chopped parsley2 tbsp chopped thyme, plus a few extra sprigs1 tsp chopped sage80g pack prosciutto4 good sprays of oil3 carrots, halved lengthways, then cut across6 small potatoes (500g), halved2 red onions, cut into wedges12 garlic cloves1 small celeriac (650g), peeled and cut into 12 wedges
STEP 1Heat oven to 180C/160C fan/gas 4. Cut all the rind and fat off the pork and discard so that you are left with a lean chunk of meat. Spread with the mustard, scatter with the chopped herbs and season with black pepper. Place the prosciutto slices on top of the pork to protect the meat where the fat has been removed.STEP 2Spray a large roasting tin with oil and put the pork in the centre. Surround with all the vegetables, scatter with the thyme sprigs, then spray again and cover with foil. Roast for 1 hr, then turn the heat up to 220C/200C fan/gas 7. Uncover, spray again and roast for 20 mins more.STEP 3Meanwhile, make the gravy. Mix the cornflour with a little water to make a wet paste, heat the stock in a pan, stir in the cornflour mixture and cook, stirring, until thickened. Add the apple and cook for 5 mins until it’s softened but still holds its shape.STEP 4Remove the meat from the tin and pour any juices from the tin into the gravy. Spray the veg with oil and roast for 20 mins more (while the meat rests) to brown them. Serve the pork with the roasted and fresh vegetables, and the apple gravy.
