Tag: Lamb Leg

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Roast leg Of Lamb with Rosemary and Garlic

Leg of Lamb with rosemary and Garlic, ready for roasting.
Leg of Lamb with rosemary and Garlic, ready for roasting.
Leg of Lamb with Rosemary and Garlic, ready for roasting.

Prep Time : 20 Minutes

Cook Time : 1 to 2 Hours

 

Ingredients :

  • 2 kg to 3 kg  Lamb Leg
  • 1 bulb Garlic
  • large bunch rosemary
  • sea salt and black pepper
  • 2 carrots roughly chopped
  • 3 white onions, quartered
  • 250 ml/9 fl oz dry white wine
  • Olive Oil

For the mint sauce

  • 1 tbsp caster sugar
  • 3 tbsp white wine vinegar
  • 6 sprigs mint,  leaves only, finely chopped

 

Directions :

  • Preheat the oven to 200 C/400 F/Gas 6.
  • Use a small, sharp knife to make 12-14 slits all over the lamb leg.
  • Peel two garlic cloves and slice them into shards. Roughly squash the remaining garlic and put into the bottom of a large roasting tin.
  • Push a few slivers of garlic and small sprigs of rosemary down into each slit in the lamb leg  and season with plenty of salt and pepper.
  • Put the carrots and onions into the roasting tin, drizzle with olive oil and season with salt and pepper.
  • Lay the lamb on top and roast in the preheated oven for 45 minutes.
  • For the mint sauce, mix together the sugar and vinegar until the sugar is dissolved. Add the mint and mix well. Season with salt and pepper and transfer to the fridge to steep.
  • Remove the lamb from the oven, pour in the wine then return to the oven and roast for a further 45 minutes.
  • When cooked, remove the lamb from the oven and transfer to a board. Cover with foil and leave to rest for 15- 20 minutes.
  • Carve the lamb into thin slices and serve with the mint sauce and roasted vegetables.

 

 

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Greek Style Easter Lamb

Traditional Greek oven-baked lamb stew served with lemon roast potatoes.
Traditional Greek oven-baked lamb stew served with lemon roast potatoes.
Traditional Greek oven-baked lamb stew served with lemon roast potatoes.

Prep Time : 15 Minutes

Cook Time : 1 Hour 45 Minutes

 

Ingredients:

1 large Leg of Lamb about 3 kgs

6 garlic cloves

1 bunch oregano

zest and juice of 1 lemon

6 tbsp olive oil

1&1/2 kg new potatoes

400 g chopped tomatoes

large handful pitted baby Kalamata olives

 

Directions :

Heat oven to 240 C /fan 220 C/gas 9.

Pound the garlic, half the oregano, lemon zest and a pinch of salt in a pestle and mortar, the add the lemon juice and a drizzle of olive oil.

Stab the Lamb Leg all over with a sharp knife, then push as much of the herb paste as you can into holes.

Tip the potatoes into a large roasting tin and toss in the remaining olive oil and any remaining herb paste.

Nestle the Lamb Leg  amongst the potatoes, roast for 20 mins, then reduce the temperature to 180 C/fan 160 C/gas mark 4.

Roast for 1 hr 15 mins for medium-rare, adding another 15 mins if you prefer your lamb medium.

Baste the lamb once or twice with the juices and toss the potatoes.

When the lamb is done to your liking, remove from tin and let rest.

Throw the rest of the oregano in with the potatoes, scoop from the tin and keep warm

Place the roasting tin over a medium flame, add the canned tomatoes and olives to the pan juices, then simmer for a few mins.

Serve the lamb with the potatoes and sauce and a simple salad

 

 

 

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Roast Leg of Lamb

Roast Leg Of Lamb

Prep Time : 30 Minutes

Cook Time : 40 to 60 Minutes
Roast Leg Of Lamb

1  whole leg of lamb (approx 3 to 4 Kg)

salt to taste

ground black pepper to taste

17 grms prepared mustard

1 dash Worcestershire sauce

2 tablespoons all-purpose flour

4 cloves garlic, sliced (optional)

 

Directions :

Preheat oven to 325 degrees F (165 degrees C).

Generously salt and paper lamb. Smear the mustard all over the lamb and sprinkle it with a fine coating of flour. Place lamb in a roasting pan and place slices of garlic over top. Sprinkle with Worcestershire sauce to taste.

Roast uncovered at 325 degrees F (165 degrees C) until desired doneness. About 20 minutes per kilo for a pink roast. Remove from pan to a heated platter. Use the drippings from the lamb  to make a gravy by adding, a little flour and water.  Season with salt and paper.