Tag Archives: roast lamb

Leg Of Lamb With Red Wine And Garlic

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This is one of the simplest ways to roast lamb and gives you spoonable, moist meat, full of flavour with the added benefit of the potatoes cooking with the meat and pan juices to save you making gravy.

While the oven is on for this I like to roast some veggies at the same time, tonight it was beetroot, carrot and parsnip with some fresh parsley, thyme and rosemary.

Use the pan juices to pour over the meat as you serve, any leftover meat and juices can be used to make shepherds pie the following night.

Serves 8-10 depending on portions

Ingredients

2.8kg leg of lamb

4 cloves garlic, peeled and sliced

50mls olive oil

2 onions, peeled and cut into 1cm rings

750mls red wine

750mls stock or water

salt and pepper

2-2.5kg baby potatoes, skin on

Method

Preheat the oven to 220 degrees Centigrade.

Take the leg of lamb and stab all over with a sharp knife, slide a slice of garlic into each stab hole. Drizzle with a little olive oil. Season well with salt and pepper.

Lay the solid onion rings into the base of a roasting tin, place the lamb on top and pop into the oven for 20 minutes.

Remove from the oven, pour in the wine and stock, cover tightly with foil, return to the oven and turn down the temperature to 160 degrees Centigrade. Roast for four hours.

After the four hour roast, add the potatoes to the pan, cover again and roast for 1 hour.

Now, carefully pour as much of the pan juice as you can out of the roasting tin into a small pan.

Return to the oven to let the meat and potatoe colour up, around an hour, basting occasionally.

The meat will be spoonable so no need to carve, I just use some tongs to pull it off and reheat the pan juices to pour over the top.

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Slow Roast Lamb Shoulder With Lemon And Garlic

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I have mentioned before my love for slow roasting and the benefits to my soul knowing dinner is quietly getting on with itself while I’m out and about.

This lamb is melt in the mouth consistency and to be honest I always roast two shoulders now as one isn’t quite enough and I love leftovers!

Leftovers are used up in Turkish prides and stuffed bread, recipes in my blog. Apologies, if I knew how to do a link for them I would!

A shoulder this size feeds 4.

Ingredients

 1.8kg lamb shoulder, bone in

2 lemons

50mls olive oil

6 gloves garlic, peeled

20g parsley leaves

Salt and pepper

500mls water

Method

Preheat the oven to 140 degrees Centigrade.

Take the shoulder and stab it all over, as deep as you can without piercing the underside, waggle the knife around a bit so there is space to fit a couple of fingers into the cuts where able.

Whizz the zest and juice of 1 lemon, the olive oil, garlic, parsley and seasoning to make a loose paste.

Pop the shoulder into a deep roasting tin.

Rub the paste all over the underside of the shoulder, flip over and then push the paste through the cuts and cover completely.

Take the second lemon and slice very thinly, remove the seeds and lay over the top of the shoulder.

Pour the water into the base of the pan.

Measure a piece of baking parchment to fit over the roast and tuck in to the sides. Squish it up under running water and then lay it over the roast, tucking the edges in.

Cover the tin with tin foil and seal well.

Pop the roast into the oven and roast for 7 hours.

Turn the heat to 200, remove the foil and parchment and drain the pan juices.

Spoon the fat from the pan juices back over the lamb and return to the oven, baste again after 20minutes and then remove after a further 20mins.

To serve, warm the pan juices back up, check for seasoning and then pour over the roast as you serve.

Barbecued Leg of Lamb with Lots of Garlic and Rosemary

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Lamb, garlic and rosemary, a match made in heaven!

I like to used a boned leg of lamb as it cooks in no time really and is so easy to carve.

I like my lamb pink, so I aim to have the thickest part of the meat pink going to well cooked on the thinnest.

This was only just enough meat for 6 in our house, with sides, what can I say, they boys are carnivores!

Ingredients

1.2 kg boned leg of lamb, excess fat trimmed

6 cloves garlic, crushed

4 sprigs of rosemary, leaves only

2 tablespoons olive oil

1 teaspoon salt

a good grinding of fresh black pepper

Method

In a large mortar, crush the garlic, rosemary, oil, salt and pepper.

Pour the marinade into a large ziplock bag.

Take the meat and score on both sides.

Add the meat to the bag, seal and squish the bag, marinade and meat until the meat is covered.

Set aside for 4-24 hours.

Heat the barbecue, once very hot, place the meat on, I do the fatty, outside first, cook for around 10 mins and then flip over.

Cook to your preferred colour.

Allow to rest, covered loosely, for 20 mins before slicing.

Shepherd’s Pie

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This is where leftovers get elevated to another delicious dinner.

I have used the leftovers from the Slow Roasted Leg of Lamb with Rosemary and Garlic.

Once we had the roast lamb I stripped the meat and froze it, boiled water in the roasting pan to get all the gooey brown juice off the base and added this to the bones in a pressure cooker, cooked it under pressure for 30 mins, drained the stock and froze it to use with the lamb for this pie.

However, this tastes just as good using stock powder so feel free to save time and get the stock cubes out!

If you have any left over cooked vegetables these can go in to the pie too.

Today I topped the pie with sliced potatoes but to save time you can use left over mashed potatoes, the mash will soak up a little of the juice and will taste delicious.

If you choose to top with the sliced potatoes, you can peel them if you want to be fancy but I don’t, there’s never enough time!

Ingredients

50mls olive oil

2 onions, finely diced

3 carrots, finely diced

400-600g leftover roast lamb

2 garlic cloves, finely chopped

600mls stock

80mls Worcestershire sauce, gluten free

80mls tomato ketchup

4 medium potatoes, finely sliced

100mls cream

salt and pepper

Method

Heat the oil in a large frying pan over a medium heat.

Add the onions and carrot and slow cook until the onion is translucent.

Add the garlic and cook for 1 minute.

Add the meat and cook over medium heat until the meat is beginning to get crispy bits all over as you stir it regularly.

Add the stock, Worcestershire sauce,tomato ketchup, salt and pepper,  mix well and leave to bubble until the sauce has reduced to a minimal amount.

Pour the meat mix into a casserole, set aside.

Bring a large pan of salted water and bring to the boil.

Add the potatoes, bring back up to the boil.

Boil for 3 mins, drain and refresh with cold water.

Layer the potatoes over the pie mix until they are all used.

Pour over the cream and season well.

Preheat the oven to 190 degrees Centigrade.

Bake the pie for 45-50 mins until bubbling and golden brown.

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