What is a good lamb recipe?!
Answers:
Try making roasted leg of lamb!. Just use a dry rub and bake as in the directions on the package!.Www@FoodAQ@Com
Roast Lamb NZ
Roast leg of lamb with garlic, rosemary & a mustard crust
Serves 8
1 leg of lamb, with bone (you can use rolled but the flavour is not as good)
1 clove of garlic
1 small sprig rosemary
3 kalamata olives (optional) or three pieces of lemon rind
2 teaspoons fine salt
2 tablespoons smooth Dijon mustard
1/3 cup breadcrumbs
1 teaspoon dried mixed herbs
1 stick celery, roughly chopped
1 small onion, roughly chopped
1 small carrot, roughly chopped
3 tablespoons olive oil
Dry the leg with a tea towel and trim off any excess fat!. Slice the garlic into 6 and pierce the skin inserting pieces evenly over the leg!. Repeat with the rosemary and olives!. Season on all sides with the salt!. Brush the leg with the mustard then sprinkle on the breadcrumbs mixed with the herbs!. Arrange the chopped vegetables into a roasting dish then place the lamb on top!. Drizzle with the olive oil and put into a pre heated oven at 160C!. Cook for 11/2 to 2 hours depending on the size of the leg!.
How do I know when it's cooked!?
Use a small sharp knife and pierce the thickest part of the meat!. Hold the knife there for 5 seconds and remove!. If the juices run out of the cut 'clear' it is ready - if they are 'bloody' or 'pink' it will need another 15 minutes approx!. If you enjoy medium - rare lamb then a little pinkness in the juices will mean it is ready!.
How to rest your roast
Place the lamb on a hot dinner plate next to the oven or in a warm position, away from any draught!. Cover with tightly with two layers of tin foil and a tea towel!. This important stage allows the meat to 'relax' before carving and it will become more tender!.
Whilst it is resting - for a minimum of 20 minutes you can prepare the gravy!.
Homemade gravy
Pour off any excess fat in the roasting dish, leaving a little in the dish as this is necessary to bind the gravy together!. Sprinkle 3 tbsp of flour into the roasting dish and place on a medium element to start cooking!. Stir the flour in with the vegetables and mix to a paste!. Then add 1/4 cup of red wine (I like to use any left over red wine for this) and cook till it has evaporated, you may need to turn the heat up further for this!.
Once the wine has fully evaporated start to add some boiling water or the cooking water from your vegetables on the stove - this will add extra flavour as it will be rich in nutrients!. Continue to add liquid and keep stirring till a smooth sauce is formed!. You will need between one and two cups of liquid for the sauce!. Turn the heat down then simmer for 10 minutes allowing the flour to cook out and this gets rid of that floury taste!. There may be some juices that have settled under the lamb roast, add these into the gravy!. Check the seasoning, adjust if necessary with more salt and pepper!. Strain through a fine sieve and pour into a warm sauce boat!.
Sides
Nothing beats a big pile of crispy roast potatoes with sliced roast lamb!. I like to boil chunks of peeled potato for 15 minutes then place in with the lamb, turning them every half hour or so!. Green vegetables are must as well - beans plunged into boiling salted water for 5 minutes or sweet baby peas, drained and tossed in a bowl with some sliced mint, a knob of butter and a squeeze of lemon juice with sea salt
http://tvnz!.co!.nz/view/page/410965/43034Www@FoodAQ@Com
Roast leg of lamb with garlic, rosemary & a mustard crust
Serves 8
1 leg of lamb, with bone (you can use rolled but the flavour is not as good)
1 clove of garlic
1 small sprig rosemary
3 kalamata olives (optional) or three pieces of lemon rind
2 teaspoons fine salt
2 tablespoons smooth Dijon mustard
1/3 cup breadcrumbs
1 teaspoon dried mixed herbs
1 stick celery, roughly chopped
1 small onion, roughly chopped
1 small carrot, roughly chopped
3 tablespoons olive oil
Dry the leg with a tea towel and trim off any excess fat!. Slice the garlic into 6 and pierce the skin inserting pieces evenly over the leg!. Repeat with the rosemary and olives!. Season on all sides with the salt!. Brush the leg with the mustard then sprinkle on the breadcrumbs mixed with the herbs!. Arrange the chopped vegetables into a roasting dish then place the lamb on top!. Drizzle with the olive oil and put into a pre heated oven at 160C!. Cook for 11/2 to 2 hours depending on the size of the leg!.
How do I know when it's cooked!?
Use a small sharp knife and pierce the thickest part of the meat!. Hold the knife there for 5 seconds and remove!. If the juices run out of the cut 'clear' it is ready - if they are 'bloody' or 'pink' it will need another 15 minutes approx!. If you enjoy medium - rare lamb then a little pinkness in the juices will mean it is ready!.
How to rest your roast
Place the lamb on a hot dinner plate next to the oven or in a warm position, away from any draught!. Cover with tightly with two layers of tin foil and a tea towel!. This important stage allows the meat to 'relax' before carving and it will become more tender!.
Whilst it is resting - for a minimum of 20 minutes you can prepare the gravy!.
Homemade gravy
Pour off any excess fat in the roasting dish, leaving a little in the dish as this is necessary to bind the gravy together!. Sprinkle 3 tbsp of flour into the roasting dish and place on a medium element to start cooking!. Stir the flour in with the vegetables and mix to a paste!. Then add 1/4 cup of red wine (I like to use any left over red wine for this) and cook till it has evaporated, you may need to turn the heat up further for this!.
Once the wine has fully evaporated start to add some boiling water or the cooking water from your vegetables on the stove - this will add extra flavour as it will be rich in nutrients!. Continue to add liquid and keep stirring till a smooth sauce is formed!. You will need between one and two cups of liquid for the sauce!. Turn the heat down then simmer for 10 minutes allowing the flour to cook out and this gets rid of that floury taste!. There may be some juices that have settled under the lamb roast, add these into the gravy!. Check the seasoning, adjust if necessary with more salt and pepper!. Strain through a fine sieve and pour into a warm sauce boat!.
Sides
Nothing beats a big pile of crispy roast potatoes with sliced roast lamb!. I like to boil chunks of peeled potato for 15 minutes then place in with the lamb, turning them every half hour or so!. Green vegetables are must as well - beans plunged into boiling salted water for 5 minutes or sweet baby peas, drained and tossed in a bowl with some sliced mint, a knob of butter and a squeeze of lemon juice with sea salt
http://tvnz!.co!.nz/view/page/410965/43034Www@FoodAQ@Com
Are you doing a rack or chops or a roast!? For a rack, I just rub with a bit of olive oil, dijon mustard, crushed garlic, rosemary and salt and pepper!. Let sit for 30 minutes at room temp and then grill for about 20-30 minutes, to medium rare!.
For a roast, this is really good - I made it a few weeks ago!.!.!.
12 large unpeeled garlic cloves, divided
1 tablespoon chopped fresh rosemary leaves
Kosher salt
Freshly ground black pepper
2 tablespoons unsalted butter, melted
1 (6-pound) boneless leg of lamb, trimmed and tied
4 to 5 pounds small unpeeled potatoes (16 to 20 potatoes)
2 tablespoons good olive oil
Preheat the oven to 450 degrees F!. Place the oven rack in the lower third of the oven so the lamb will sit in the middle of the oven!.
Peel 6 of the cloves of garlic and place them in the bowl of a food processor fitted with the steel blade!. Add the rosemary, 1 tablespoon salt, 1 teaspoon pepper, and butter!. Process until the garlic and rosemary are finely minced!. Thoroughly coat the top and sides of the lamb with the rosemary mixture!. Allow to sit at room temperature for 30 minutes to 1 hour!.
Toss the potatoes and remaining unpeeled garlic in a bowl with the olive oil and sprinkle with salt!. Place in the bottom of a large roasting pan!. Place the lamb on top of the potatoes and roast for 1 1/4 to 1 1/2 hours, or until the internal temperature of the lamb is 135 degrees (rare) or 145 degrees (medium)!. Remove from the oven and put the lamb on a platter; cover tightly with aluminum foil!. Allow the lamb to rest for about 20 minutes!. Slice and serve with the potatoes!.
I hope those help!Www@FoodAQ@Com
For a roast, this is really good - I made it a few weeks ago!.!.!.
12 large unpeeled garlic cloves, divided
1 tablespoon chopped fresh rosemary leaves
Kosher salt
Freshly ground black pepper
2 tablespoons unsalted butter, melted
1 (6-pound) boneless leg of lamb, trimmed and tied
4 to 5 pounds small unpeeled potatoes (16 to 20 potatoes)
2 tablespoons good olive oil
Preheat the oven to 450 degrees F!. Place the oven rack in the lower third of the oven so the lamb will sit in the middle of the oven!.
Peel 6 of the cloves of garlic and place them in the bowl of a food processor fitted with the steel blade!. Add the rosemary, 1 tablespoon salt, 1 teaspoon pepper, and butter!. Process until the garlic and rosemary are finely minced!. Thoroughly coat the top and sides of the lamb with the rosemary mixture!. Allow to sit at room temperature for 30 minutes to 1 hour!.
Toss the potatoes and remaining unpeeled garlic in a bowl with the olive oil and sprinkle with salt!. Place in the bottom of a large roasting pan!. Place the lamb on top of the potatoes and roast for 1 1/4 to 1 1/2 hours, or until the internal temperature of the lamb is 135 degrees (rare) or 145 degrees (medium)!. Remove from the oven and put the lamb on a platter; cover tightly with aluminum foil!. Allow the lamb to rest for about 20 minutes!. Slice and serve with the potatoes!.
I hope those help!Www@FoodAQ@Com
Spicy Lamb Patties
http://allrecipes!.com/Recipe/Spicy-Lamb-!.!.!.Www@FoodAQ@Com
http://allrecipes!.com/Recipe/Spicy-Lamb-!.!.!.Www@FoodAQ@Com
Thick arm chops cooked in canned, skinned, whole tomatoes and basil!.Www@FoodAQ@Com
Lamp stew, same as beef but use lamb !!!Www@FoodAQ@Com