Post by concrete on Apr 24, 2011 1:42:28 GMT 10
Hey kids.
Being easter and all that, this may help a few, I think it's a bit of a tradition to have lamb on easter sunday in the uk. Dunno for sure. I don't follow the traditions well.
An old friend asked me how to do a leg. So, I gave him Concretes tried and tested, in fact, because I'm a glutton. I made it last night (the curry today is cooking at the moment).
The roast was fucking brilliant!
Anyway.
Leg of Lamb:
1 garlic bulb (not clove)
1 bunch of fresh rosmary (dried will work)
1 Leg of lamb (obviously)
The grated rind and juice of 1 Large lemon (2 small ones)
1 Tbsp Anchovy paste (trust me, it works)
2 Tbsp Olive oil
Salt 'n Peppa to taste.
To start if the leg is vacuum packed. Open the bag and let sit for about 10 min so the juices in the meat redistribute. If fresh, ignore.
Take a couple cloves (2 or 3) of garlic and slice lengthways about 1/16th of an inch thick. For each slice of garlic cut a sprig of the fresh rosemary so that it has about 4 leaves on it. Then, with a sharp knife stab the leg about an inch deep, then with the knife in the meat, spread it open a bit and insert one slice of garlic with it's rosemary partner. Keep doing this all over the joint until you run out of garlic (or get fed up). If using dried rosemary, just stuff the garlic in.
Next. If using fresh rosemary. Take two or three sprigs and strip them of the leaves and finely chop. If using dried about 2 Tbsp.
Mix the rosemary in a bowl with the oil, lemon juice, lemon rind, anchovy paste and 3 or 4 minced garlic cloves. Then spread the resulting paste all over the meat and put on a roasting pan and let sit at room temp for 2-4 hours. To keep flies off. Loosly cover it with foil or waxed paper.
Now. If you have a meat thermometer. Use it. Put it in the meat, not touching the bone.
Heat up the oven to 500F/260C (or as hot as it will go). Then stick the roast in the oven. After 10 min. lower the temp to 325F/160C open the oven door for a bit to help the temp lower. Then cook for 12-15min per pound. Or, until the thermometer reads the temp you want.
Rare- 145F/60-65C
Medium- 155F/65-70C
Very Well done- 175F/80C
When done to your liking, take out of oven and put on a hot platter and loosly cover with foil and let the meat sit for 15-20 min.
While its sitting, the sauce (I like to call it gravy).
Put the roasting pan (dripping and all) on a burner and add a cup of lamb stock bring to a boil and scrape the pan to mix everything together. Season to taste. If its too thin, make a slurry out of cornflour/flour and water (I normaly shake it in a jar). Pour the slurry into the boiling gravy until it is as thick as you like.
I normaly serve it with smashed potatoes, minted peas and a yorkie (the pudding, not the dog.).
Cheers.
Being easter and all that, this may help a few, I think it's a bit of a tradition to have lamb on easter sunday in the uk. Dunno for sure. I don't follow the traditions well.
An old friend asked me how to do a leg. So, I gave him Concretes tried and tested, in fact, because I'm a glutton. I made it last night (the curry today is cooking at the moment).
The roast was fucking brilliant!
Anyway.
Leg of Lamb:
1 garlic bulb (not clove)
1 bunch of fresh rosmary (dried will work)
1 Leg of lamb (obviously)
The grated rind and juice of 1 Large lemon (2 small ones)
1 Tbsp Anchovy paste (trust me, it works)
2 Tbsp Olive oil
Salt 'n Peppa to taste.
To start if the leg is vacuum packed. Open the bag and let sit for about 10 min so the juices in the meat redistribute. If fresh, ignore.
Take a couple cloves (2 or 3) of garlic and slice lengthways about 1/16th of an inch thick. For each slice of garlic cut a sprig of the fresh rosemary so that it has about 4 leaves on it. Then, with a sharp knife stab the leg about an inch deep, then with the knife in the meat, spread it open a bit and insert one slice of garlic with it's rosemary partner. Keep doing this all over the joint until you run out of garlic (or get fed up). If using dried rosemary, just stuff the garlic in.
Next. If using fresh rosemary. Take two or three sprigs and strip them of the leaves and finely chop. If using dried about 2 Tbsp.
Mix the rosemary in a bowl with the oil, lemon juice, lemon rind, anchovy paste and 3 or 4 minced garlic cloves. Then spread the resulting paste all over the meat and put on a roasting pan and let sit at room temp for 2-4 hours. To keep flies off. Loosly cover it with foil or waxed paper.
Now. If you have a meat thermometer. Use it. Put it in the meat, not touching the bone.
Heat up the oven to 500F/260C (or as hot as it will go). Then stick the roast in the oven. After 10 min. lower the temp to 325F/160C open the oven door for a bit to help the temp lower. Then cook for 12-15min per pound. Or, until the thermometer reads the temp you want.
Rare- 145F/60-65C
Medium- 155F/65-70C
Very Well done- 175F/80C
When done to your liking, take out of oven and put on a hot platter and loosly cover with foil and let the meat sit for 15-20 min.
While its sitting, the sauce (I like to call it gravy).
Put the roasting pan (dripping and all) on a burner and add a cup of lamb stock bring to a boil and scrape the pan to mix everything together. Season to taste. If its too thin, make a slurry out of cornflour/flour and water (I normaly shake it in a jar). Pour the slurry into the boiling gravy until it is as thick as you like.
I normaly serve it with smashed potatoes, minted peas and a yorkie (the pudding, not the dog.).
Cheers.