Cooking corned lamb silverside....?!
i have only ever cooked corned beef!.!.!. do you season corned lamb the same; like with the bay leaves, brown sugar and brown vinegar!?!?!? i know i have to cover it in cold water and bring to the boil but any suggestions to make it that little bit more yum!? and do you have white sauce with it as wellWww@FoodAQ@Com
Answers:
Garlic rosemary corned lamb with carrots and onions
Serving size: Serves 8
Cooking time: More than 1 hour
Course: Main
INGREDIENTS
2kg corned leg of lamb
2 tablespoons cider vinegar
2 tablespoons brown sugar
2 bay leaves
1 teaspoon whole black peppercorns
1 medium (150g) onion, chopped coarsely
8 small (640g) onions, extra
5 cloves garlic, halved
10 sprigs fresh rosemary
2 tablespoons brown sugar, extra
12 small (840g) carrots, halved
1 tablespoon olive oil
Herb butter
80g butter, softened
1 clove garlic
2 teaspoons finely chopped fresh rosemary
1 tablespoon finely chopped flat-leaf parsley
NOTE:This is an updated version of the "mock ham" of years gone by!. Just ask your butcher, a few days before, to corn (brine or "pump") a leg of lamb for you!. The herb butter can be made a day ahead!. Recipe best made close to serving!.
METHOD
Combine the lamb, vinegar, sugar, bay leaves, peppercorns and onion in a large saucepan, add enough water to just cover the lamb; bring to the boil!. Simmer, covered, for 1 hour 15 minutes!.
Meanwhile, preheat oven to moderate (180°C)!. Peel the extra onions, leaving the roots intact, and cut halfway through into quarters!. Place onions in the oven on a medium oiled baking dish while the oven is preheating!.
Remove the lamb from the saucepan and discard the liquid!. Place the lamb on a wire rack in a large shallow baking dish!. Make 10 cuts in the lamb with a sharp knife; press the garlic and rosemary sprigs firmly into the cuts, sprinkle with the extra sugar!.
Add the carrots and oil to the pan with the onions!. Bake lamb and vegetables in a moderate oven for about 1 hour 15 minutes or until the lamb is tender!. Remove the lamb from the oven and stand, covered, for 10 minutes!.
For the herb butter, combine all ingredients in a small bowl!.
Top the onions and carrots with the herb butter; bake for a further 15 minutes or until the vegetables are tender!.
Serve the lamb with the vegetables!.
Herb butter suitable to freeze!. Not suitable to microwave!.Www@FoodAQ@Com
Serving size: Serves 8
Cooking time: More than 1 hour
Course: Main
INGREDIENTS
2kg corned leg of lamb
2 tablespoons cider vinegar
2 tablespoons brown sugar
2 bay leaves
1 teaspoon whole black peppercorns
1 medium (150g) onion, chopped coarsely
8 small (640g) onions, extra
5 cloves garlic, halved
10 sprigs fresh rosemary
2 tablespoons brown sugar, extra
12 small (840g) carrots, halved
1 tablespoon olive oil
Herb butter
80g butter, softened
1 clove garlic
2 teaspoons finely chopped fresh rosemary
1 tablespoon finely chopped flat-leaf parsley
NOTE:This is an updated version of the "mock ham" of years gone by!. Just ask your butcher, a few days before, to corn (brine or "pump") a leg of lamb for you!. The herb butter can be made a day ahead!. Recipe best made close to serving!.
METHOD
Combine the lamb, vinegar, sugar, bay leaves, peppercorns and onion in a large saucepan, add enough water to just cover the lamb; bring to the boil!. Simmer, covered, for 1 hour 15 minutes!.
Meanwhile, preheat oven to moderate (180°C)!. Peel the extra onions, leaving the roots intact, and cut halfway through into quarters!. Place onions in the oven on a medium oiled baking dish while the oven is preheating!.
Remove the lamb from the saucepan and discard the liquid!. Place the lamb on a wire rack in a large shallow baking dish!. Make 10 cuts in the lamb with a sharp knife; press the garlic and rosemary sprigs firmly into the cuts, sprinkle with the extra sugar!.
Add the carrots and oil to the pan with the onions!. Bake lamb and vegetables in a moderate oven for about 1 hour 15 minutes or until the lamb is tender!. Remove the lamb from the oven and stand, covered, for 10 minutes!.
For the herb butter, combine all ingredients in a small bowl!.
Top the onions and carrots with the herb butter; bake for a further 15 minutes or until the vegetables are tender!.
Serve the lamb with the vegetables!.
Herb butter suitable to freeze!. Not suitable to microwave!.Www@FoodAQ@Com