Traditional Sunday lunch?!
I have tried roasting it with garlick and on other occasions with rosemary.
It has to go with all the usual "trimmings"for sunday lunch.
The best simple answer gets the ten points.
Answers: How would you cook a leg of English lamb for your Sunday meal.
I have tried roasting it with garlick and on other occasions with rosemary.
It has to go with all the usual "trimmings"for sunday lunch.
The best simple answer gets the ten points.
Grilled Leg of Lamb
1? hours | 15 min prep | SERVES 8 -12
Ingredients
2 lbs plain yogurt or low-fat yogurt (2 pints)
1/2 cup olive oil , plus
to taste olive oil , for brushing grill
1 lemon, zest of
1/2 cup fresh lemon juice (3 lemons)
3/4 cup fresh rosemary leaves (2 large bunches)
2 teaspoons kosher salt
1 teaspoon fresh ground black pepper
1 (5 lb) butterflied leg of lamb (9 pounds bone-in)
Directions
1Combine the yogurt, olive oil, lemon zest and juice, rosemary, salt, and pepper in a large non-reactive bowl.
2Add the lamb, making sure it is covered with marinade.
3Marinate in the refrigerator, covered, overnight or for up to 3 days.
4Bring the lamb to room temperature.
5Prepare a charcoal grill with hot coals.
6Scrape the marinade off the lamb, wipe the meat with paper towels, and season it generously with salt and pepper.
7Brush the grill with oil to keep the lamb from sticking, and grill on both sides until the internal temperature is 120 to 125 degrees for rare.
8This will take 40 minutes to 1 hour, depending on how hot the grill is.
9Remove the lamb to a cutting board, cover with aluminum foil, and allow to rest for 20 minutes.
10Then slice and serve.
I dont like it with any of the things you mentioned I just put it in foil and roast it slowly then half an hour before it is cookedf open the foil and let it brown
I tried Jammie Olivers shoulder of lamb recipe a little while ago it was lovely! I suppose it would be the same for a leg.
Preheat the oven to max
Score the meat rub in sea salt, oil and pepper
place in roasting tin with BULB of garlic and fresh rosemary sprigs
cover with silver foil
turn oven right down (180) and cook for 4 hours
hope this helps
Ingredients
1.8-2kg/4-4?lb leg of lamb
2 lemons
3 garlic cloves
4 tbsp mint, chopped
4 tbsp olive oil
salt and freshly ground black pepper
For the gravy:
2 rounded tsp plain flour
290ml/? pint vegetable stock
150ml/? pint red wine
2 tsp mustard (English or Dijon)
1 tbsp redcurrant or cranberry jelly
Method
1. To prepare the lamb, wipe with kitchen paper, then make about 10 large deep cuts in the flesh with a large sharp knife. Grate the rind and squeeze the juice of one and a half lemons, and finely chop the garlic.
2. Mix the lemon rind and juice, garlic, mint, oil, salt and pepper in a small bowl.
3. Put the lamb in a large food bag (a pedal bin liner is ideal). Pour the mint and lemon mixture into the bag, then rub it into the lamb through the bag. This will save your hands getting messy.
4. Loosely fold the end of the bag over, and put the lamb in the fridge for at least an hour or overnight if more convenient.
5. To finish, put the lamb in a roasting tin and pour over any remaining marinade from the bag. Add three tablespoons of water to the roasting tin to help stop the juices burning.
6. Thinly slice the remaining half a lemon, then cut each slice in half. Fold the slices in half again and firmly push into the cuts in the meat.
7. Roast the lamb for one hour to 75 minutes for moist pink meat. If you prefer it more cooked, roast for a further 15-25 minutes. Transfer the lamb to a warm serving platter and cover tightly with foil. Leave to rest for 15 minutes while you make the gravy.
8. Set the roasting tin on the hob over a medium heat. Spoon off any excess fat, then stir the flour into the pan juices, stirring well until it forms a paste.
9. Gradually stir in the stock, then the wine, stirring all the time until thickened and smooth. Stir in the mustard and jelly and simmer for 5 minutes. Taste and add more salt and pepper if necessary.
10. To carve the lamb, steady the joint with a carving fork or large fork. Make the first cut vertically, about halfway down the joint. Cut until you reach the bone. Cut slices either side of this first cut to give you neat slices of meat.
11. When you have removed all the meat from the top of the leg, turn it over and carve horizontally from the base.
roast leg of lamb with garlic and rosemary
this is the nuts !! i know it's not written down simple, but i wanted to give you all the info
Serves 6-8
Cooking and preparation
20 minutes preparation, 1 hour, plus 15 minutes' resting time cooking
Ingredients
For the lamb
2kg/4?lb leg of lamb, on the bone
For the garlic and rosemary butter
3 large garlic cloves
4-5 stalks fresh rosemary, plus extra for garnish
20g/?oz butter, softened
salt and freshly ground black pepper
For the gravy
125ml/4?fl oz red wine
small knob of butter
equal amount of plain flour
Method
1. Preheat the oven to 200C/400F/Gas 6. Remove the lamb from the fridge and allow it to get to room temperature.
2. Make the garlic and rosemary butter. Peel the garlic cloves and grate them finely with a grater. Place into a bowl with the butter.
3. Strip the leaves off the rosemary stalks and chop finely. Add to the bowl with the garlic and butter. Season with salt and freshly ground black pepper and mash to a paste with a fork.
4. With a sharp thin knife or a metal skewer, make between 30 and 50 small incisions into the flesh of the lamb. They should be large enough for you to stick just your fingertip into.
5. Work the butter and garlic mixture into the lamb by massaging it into the meat, trying to work it into the holes that you've created.
6. Place the lamb in a roasting tin, cover loosely with foil and place in the preheated oven. As it heats up, the butter will melt and help the rosemary and garlic to work their way into the holes and really penetrate the lamb.
7. After 30 minutes, remove the foil and leave to roast for a further 20-30 minutes.
8. At the end of cooking time, remove the lamb from the oven and leave it to rest in the roasting tin for 10-15 minutes, with some foil on top to keep it warm.
9. Make the gravy. Heat a heavy-based frying pan on the hob. When hot, pour the pan juices from the roasting tin into the pan (be careful as it may splatter). Add the red wine. Turn the heat down and leave the sauce to reduce.
10. To thicken the sauce, make a beurre manie by mixing together the flour and butter in a clean bowl to make a paste. Add about a teaspoon of the beurre manie to the pan to the pan and whisk well, until the sauce has the desired consistency.
11. To serve, slice the lamb and pour over the gravy. Garnish with a couple stalks of fresh rosemary. This would be good with potatoes dauphinoise and fresh vegetables, for a Sunday lunch.
Yum Yum, making me hungry lol
cosmic angel
roast lamb
Marinade
1/2 cup orange juice
1 cup white wine
3 cloves garlic, minced
2 teaspoons of fresh thyme or 1 teaspoon of dried thyme
2 Tbsp of fresh chopped rosemary or 1 Tbsp of dried rosemary
1/4 teaspoon of fresh ground pepper
2 Tbsp olive oil
Blend ingredients in a blender, just a few pulses until well mixed.
Lamb Roast
1 (6-pound) leg of lamb, bone-in or boneless. If boneless, the leg should be tied up with kitchen string by butcher.
Marinade
Salt
1 Place lamb and marinade into a plastic bag. Squeeze out as much of the air as possible from the bag and seal. Wrap again with another plastic bag to ensure that the marinating lamb doesn't leak. Marinate for several hours, or overnight, in the refrigerator. Remove the lamb, still in its marinade bag, from the refrigerator at least 30 minutes before putting in the oven to help bring the lamb closer to room temperature before roasting.
2 Preheat oven to 425°F. Arrange two racks in the oven - a middle rack to hold the lamb, and a lower rack to hold a roasting pan with which to catch the drippings. Place the empty roasting pan in the oven while the oven is pre-heating. Note that this arrangement of racks and pans, with the roast sitting directly on the oven rack, will create a natural convection of heat in the oven, causing the roast to cook more quickly than if cooked the traditional method in a rack in a roasting pan.
3 Remove the lamb roast from its marinade bag (you may want to temporarily place lamb in another roasting pan, just to make it less messy to work with.) Pat dry the marinade off the lamb with paper towels. Generously salt and pepper all sides of the roast. Arrange fattiest side up, so while the lamb is cooking the fat will melt into the meat. Insert a meat thermometer into the thickest part of the roast, not touching the bone if your roast is bone-in. Place directly on middle rack of the oven, with a roasting pan on a separate rack a rung lower, to catch the drippings.
4 Roast at 425°F for 20 minutes. Then reduce the heat to 300°F and roast an additional hour (for a 6 pound roast), about 10-12 minutes per pound. If you are cooking a roast bone-in, the bone will act as an insulator and will require a longer cooking time than a boneless roast.
Note that the method of cooking directly on the oven rack will mimic a convection oven and the cooking time/oven temp needed will be less than you would need if you cooked the roast on a rack in a roasting pan. If you are cooking the roast in a roasting pan, rack or not, start the roast at 450°F and then reduce the heat to 325°F. Also, the shape of the roast will have an impact on the cooking time. Our roast was rather long and thin, so it cooked up fairly quickly. A thicker roast may take longer than expected.
At this point start checking the meat thermometer. Note that every time you open the oven door, you'll need 10 minutes or so to bring the oven back up to temperature, thus slowing down the cooking process. So, don't check too often. Remove from the oven anywhere from 130°F to 135°F for medium rare. Lamb should never be cooked until well done or it will be too dry. Let stand for 10 minutes before carving. Cut away the kitchen string and slice with a sharp carving knife, 1/2 inch thick slices, against the grain of the meat.
5 While the roast is resting, use a metal spatula to scrape up the drippings in the roasting pan. Use the drippings to make a gravy, or use just the drippings themselves to serve with the lamb.
Serves 8 to 10. Serve with some homemade mint jelly for an added treat.