Can anyone help i am cooking a leg of lamb and would like to make it a little more interesting?!
Can anyone help i am cooking a leg of lamb and would like to make it a little more interesting?
Answers: got enough for an extra plate? sprinkle some herbs on the top such as rosemary or thyme Rosemary, mint and garlic go really well with lamb. You could make little slits in the meat and insert chopped garlic or rosemary or even some fresh mint. Mix crushed garlic, some herbs and butter and smear it over the top of the lamb.
In a baking tray, chop some onions add a couple of glasses of red or white wine, place the lamb on top, cover and cook a low heat for around 2-3 hours. Then remove cover and cook for another hour to brown. Blitz the sauce and its lovely! Here's a small collection. Don't know what you've tried before.
http://www.cs.cmu.edu/~mjw/recipes/meat/... Leave it on the Lamb Put pieces of rosemary and-if you like it - garlic into the lamb before roasting They sell Morrocan Style Seasoning in most Supermarkets. Sprinkle that on first. Mmmmm. i like to put Horseradish all over mine (i know its meant for beef) and wrap the lamb and parsnips up in tin foil and let it cook.
it is lovely and the parsnips are scrummy with the juices from the lamb and horseradish.
damn ill have to do that for sunday dinner now as my mouth is watering just thinking of it make slits in the skin then stuff with garlic and rosemary then smear honey on skin for lamb with a difference It sounds odd, but anchovies make a superb partner to lamb.
Make a marinade of garlic, rosemary, 7-8 anchovies and a glug of olive oil. Pat the lamb dry, then rub slat and pepper all over it. Then make about 20 small slits in the lamb with the tip of a knife and rub the herb/anchovy mixture into the flesh - take your time, and really get all that marinade all in there.
Ideally, leave it overnight in the fridge, covered.
Then take it out at least an hour before you cook it. Roast to your liking, and make sure to add a glass of red wine to the roasting tray 15 minutes before you take the lamb out.
have a nice dinner. I like to attach some fresh rosemary to the lamb before cooking but you can also make incisions in the meat and insert some garlic. Rub all over it rock salt and fresh ground black pepper then roast it for the required time.
I like to eat mine as it is with roasted carrots, roasted parsnips, roasted sweet potatoes, rocket salad and cherry tomatoes. Sprinkle also fresh mint leaves, olive oil and basalmic vinegar for dressing.
You can also pour some honey on the lamb a few mn before serving...it does give a twist! Hope that helped and enjoy! Dried mint, garlic, rosemary, salt and freshly ground pepper rubbed all over would make it interesting. The garlic can be sliced finely and stuck into slits made in the lamb meat.
Tarragon and lemon also goes well with lamb. Marinade it. I will put fresh garlic, lemon juice and zest of one or two lemons depending on the size, fresh basil, salt, pepper and italian seasoning. Poke the leg with a fork so that the marinade can soak in more. Then grill the lamb. I will wrap my grill rack with aluminum foil and then wrap the marinade and leg of lamb in foil at the same time. Then put your grill on low and let it grill. Toward the end open up the foil to let some of the steam and moisture out then pull from foil and put right on the grill to give it that charred to it. Serve with warm pita and tziki sauce. (Greek cucumber sauce) Good Luck..... while cooking the masala ,add some fresh whole red chilli paste+ rai oil+rose petal powder+javitri powder+illachi powder+bettle leaf powder .its taste become temptating. Smear it with unsalted butter and roast it. That is ALL it needs if if is good quality (preferably organic) meat. The taste of of the meat is where the interest should lie. If you add other ingredients and herbs you will be disguising the flavour of a wonderful cut of meat. If you want a different flavour there is no point in paying for such an expensive cut.
It is usually served with mint sauce but I disapprove of this too. I want to enjoy the pure flavour of the meat - not mint!
The best ingredients require nothing other than pure simplicity. Poor ingredients need to be dressed up.