Roast Lamb, creamed leek with a cranberry, cinnamon & mint sauce

Lamb mini roast testers, at miranda Westfield..

This was another dish from the live cooking demonstrations I have recently completed. It was such a great success the butcher sold out of these beautiful lamb roasts the day this was demonstrated...
We went down to see friends in the southern highlands, and offered to cook dinner this made its way onto the menu it was a big success and I haves since heard they have been enjoying the feast the following days meals. click below to see the recipe.

Roasted lamb, creamed leek with a cranberry, cinnamon& mint sauce
1 mini lamb loin roast
salt
pepper
3 cloves garlic cut 1/4 
3 sprigs rosemary

1. Season the lamb with salt and pepper, In a hot pan seal the lamb to render some of the fat and help crisp up the skin
2. Use a thin sharp knife to pierce a hole in the lamb poke 1 piece of garlic and 1 sprig of rosemary.
3. Put into a 190d preheated oven on top of a bed of onion garlic and rosemary for 20-30 minutes until cooked to your liking
4. Leave the lamb to rest for 5-10 minutes before serving

Ready for the oven on a trivet of leeks, garlic and rosemary

creamed leek
2 heads leek
20 ml olive oil
1 tbsp butter
salt
pepper
100ml fresh cream
30 g grated parmesan
 

1. Wash and cut the leek in half thinly slice in a hot pan add the oil and butter, then the leek mix fast so that the leek wilts down with no colour
2. Season with salt and pepper
3. Add fresh cream and reduce to thicken the sauce
   
4. Finish with some grated parmesan 
   
5. Taste and adjust seasoning if necessary​

Just doing my thing, in front of a large audience...

Cranberry sauce
200 ml water
30 ml lemon juice
½ tsp ground cinnamon
50 g dried cranberries
10 g mint julienne

1. Boil the water lemon juice and cinnamon and pour over the cranberries and leave to the side to infuse and plump up
   
2. Blend the cranberries and liquid until a thick sauce is achieved then stir in the julienne mint taste and adjust if necessary.