Help! How to cook roast lamb?!
It's only a small leg of lamb (600g)!. Never cooked roast before, so how long and at what temperature!? Thanks in advance!Www@FoodAQ@Com
Answers:
Pre heat oven to 180-200C!. 30min plus 20min for every 500g!. So for a 600G roast about 45-50min should be OK!. Remember lamb can be a little pink in the middle!.
also if you rub it with olive oil salt & pepper rosemary & garlic !. make some insissions in the lamb and try to get the rosemary and gralic in the holes it will be beauitful!.Www@FoodAQ@Com
also if you rub it with olive oil salt & pepper rosemary & garlic !. make some insissions in the lamb and try to get the rosemary and gralic in the holes it will be beauitful!.Www@FoodAQ@Com
Ingredients (serves 4)
1!.6kg leg of lamb
3 garlic cloves, halved
2 tbs fresh rosemary leaves
60ml (1/4 cup) olive oil
1kg chat (small coliban) potatoes, halved
300g (2 cups) frozen baby peas
20g butter
2 tbs shredded fresh mint
Wine gravy
2 tbs plain flour
375ml (1 1/2 cups) chicken stock
125ml (1/2 cup) dry white wine
Method
Preheat oven to 200°C!. Cut six slits, 2cm deep and 2cm long, into the lamb!. Press one piece of garlic into each slit!. Place the lamb in a large roasting pan!. Sprinkle evenly with rosemary and drizzle over 1 tablespoon of oil!. Season with salt and pepper!. Roast in oven For 15 minutes!.
Remove from oven and place the potato, in a single layer, around the lamb!. Drizzle the remaining oil over the potato!. Season with salt and pepper!. Roast in oven for a further 1 hour for medium or until cooked to your liking!.
Meanwhile, cook peas in a saucepan of boiling water for 3-4 minutes or until just tender!. Drain and return to pan!. Add the butter and mint and toss to combine!.
Transfer the lamb to a plate and cover with foil!. Set aside for 10 minutes to rest!. Turn potato and roast in oven for a further 10 minutes or until crisp!. Transfer to a bowl!. Cover with foil to keep warm!.
To make the gravy, place the roasting pan over high heat!. Add the flour and cook, stirring, for 1 minute or until the mixture bubbles!. Gradually add the stock and wine, and cook, scraping the pan to dislodge any bits that have cooked onto the base, for 5-8 minutes or until the gravy thickens!.
Thickly slice the lamb across the grain!. Serve with potato, peas and gravy!.Www@FoodAQ@Com
1!.6kg leg of lamb
3 garlic cloves, halved
2 tbs fresh rosemary leaves
60ml (1/4 cup) olive oil
1kg chat (small coliban) potatoes, halved
300g (2 cups) frozen baby peas
20g butter
2 tbs shredded fresh mint
Wine gravy
2 tbs plain flour
375ml (1 1/2 cups) chicken stock
125ml (1/2 cup) dry white wine
Method
Preheat oven to 200°C!. Cut six slits, 2cm deep and 2cm long, into the lamb!. Press one piece of garlic into each slit!. Place the lamb in a large roasting pan!. Sprinkle evenly with rosemary and drizzle over 1 tablespoon of oil!. Season with salt and pepper!. Roast in oven For 15 minutes!.
Remove from oven and place the potato, in a single layer, around the lamb!. Drizzle the remaining oil over the potato!. Season with salt and pepper!. Roast in oven for a further 1 hour for medium or until cooked to your liking!.
Meanwhile, cook peas in a saucepan of boiling water for 3-4 minutes or until just tender!. Drain and return to pan!. Add the butter and mint and toss to combine!.
Transfer the lamb to a plate and cover with foil!. Set aside for 10 minutes to rest!. Turn potato and roast in oven for a further 10 minutes or until crisp!. Transfer to a bowl!. Cover with foil to keep warm!.
To make the gravy, place the roasting pan over high heat!. Add the flour and cook, stirring, for 1 minute or until the mixture bubbles!. Gradually add the stock and wine, and cook, scraping the pan to dislodge any bits that have cooked onto the base, for 5-8 minutes or until the gravy thickens!.
Thickly slice the lamb across the grain!. Serve with potato, peas and gravy!.Www@FoodAQ@Com
I have always cooked my lamb roasts in an oven bag with a little flour in the the bottom of the bag!. Tie the bag up and put a few holes near the tie to allow some steam to escape!. I always cook at about 180 degrees and I find that it might take a little longer but it keeps it moist!. Once the leg has browned sufficiently then open the bag and stick a skewer in the meatiest part, if the fluid comes out clear when you pull the skewer out then you know that it is cooked!. If you still see pink (blood) then put it back in the open for longer!.
Hope this helps!.Www@FoodAQ@Com
Hope this helps!.Www@FoodAQ@Com
Take a portion of roast lamb marinate in white sauce cook in a oven for 5 minutes at 180*!. serve hot !.Www@FoodAQ@Com