How to cook a Leg of Lamb?
I have offered to cook Leg of Lamb for my Dad and my Brothers. I bought a 2.65 lb Leg Of Lamb. Should I Oven bake it and if so at what temp for what time. Of should i like Crockpot it. I want it to taste really good because this is our first christmas without our mother and she always made it good.
FYI I don’t have a grill but any other method would be good.
Yes it has a bone in it but just a a short one
Roast Lamb NZ
(by Dune 23/12/08)
Roast leg of lamb with garlic, rosemary & a mustard crust
Serves 8
1 leg of lamb, with bone (you can use rolled but the flavour is not as good)
1 clove of garlic
1 small sprig rosemary
3 kalamata olives (optional) or three pieces of lemon rind
2 teaspoons fine salt
2 tablespoons smooth Dijon mustard
1/3 cup breadcrumbs
1 teaspoon dried mixed herbs
1 stick celery, roughly chopped
1 small onion, roughly chopped
1 small carrot, roughly chopped
3 tablespoons olive oil
Dry the leg with a tea towel and trim off any excess fat. Slice the garlic into 6 and pierce the skin inserting pieces evenly over the leg. Repeat with the rosemary and olives. Season on all sides with the salt. Brush the leg with the mustard then sprinkle on the breadcrumbs mixed with the herbs. Arrange the chopped vegetables into a roasting dish then place the lamb on top. Drizzle with the olive oil and put into a pre heated oven at 160C. Cook for 11/2 to 2 hours depending on the size of the leg.
How do I know when it’s cooked?
Use a small sharp knife and pierce the thickest part of the meat. Hold the knife there for 5 seconds and remove. If the juices run out of the cut ‘clear’ it is ready – if they are ‘bloody’ or ‘pink’ it will need another 15 minutes approx. If you enjoy medium – rare lamb then a little pinkness in the juices will mean it is ready.
How to rest your roast
Place the lamb on a hot dinner plate next to the oven or in a warm position, away from any draught. Cover with tightly with two layers of tin foil and a tea towel. This important stage allows the meat to ‘relax’ before carving and it will become more tender.
Whilst it is resting – for a minimum of 20 minutes you can prepare the gravy.
Homemade gravy
Pour off any excess fat in the roasting dish, leaving a little in the dish as this is necessary to bind the gravy together. Sprinkle 3 tbsp of flour into the roasting dish and place on a medium element to start cooking. Stir the flour in with the vegetables and mix to a paste. Then add 1/4 cup of red wine (I like to use any left over red wine for this) and cook till it has evaporated, you may need to turn the heat up further for this.
Once the wine has fully evaporated start to add some boiling water or the cooking water from your vegetables on the stove – this will add extra flavour as it will be rich in nutrients. Continue to add liquid and keep stirring till a smooth sauce is formed. You will need between one and two cups of liquid for the sauce. Turn the heat down then simmer for 10 minutes allowing the flour to cook out and this gets rid of that floury taste. There may be some juices that have settled under the lamb roast, add these into the gravy. Check the seasoning, adjust if necessary with more salt and pepper. Strain through a fine sieve and pour into a warm sauce boat.
Sides
Nothing beats a big pile of crispy roast potatoes with sliced roast lamb. I like to boil chunks of peeled potato for 15 minutes then place in with the lamb, turning them every half hour or so. Green vegetables are must as well – beans plunged into boiling salted water for 5 minutes or sweet baby peas, drained and tossed in a bowl with some sliced mint, a knob of butter and a squeeze of lemon juice with sea salt
http://tvnz.co.nz/view/page/410965/43034
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