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Tasty Lamb Roast Recipe |
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#1 |
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Forum Member
Join Date: Jul 2007
Posts: 1,569
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Tasty Lamb Roast Recipe
Hi all i have an odd family and nobody wants a traditional christmas dinner so even though its my fav and im cooking this year, i have decided to do roast lamb. Anyone got a good recipe - sauce, gravy sides etc included please.
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#2 |
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Guest
Join Date: Jun 2005
Posts: 9,415
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Leg of lamb (obviously), make slits and insert rosemary and thinly sliced garlic, then season with salt and pepper, bung in oven.
Instead of roast potatoes, you can make dauphinoise potatoes with green beans. Make some gravy from pan juices for the lamb. |
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#3 |
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Forum Member
Join Date: Nov 2005
Location: Nottingham, UK
Posts: 2,768
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Bone in shoulder of lamb. Rosemary and garlic - in the oven on a low heat for 4-5 hours
OH MY GOD!! |
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#4 |
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Join Date: Nov 2005
Location: Nottingham, UK
Posts: 2,768
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#5 |
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Join Date: Jan 2007
Posts: 13,792
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I'm doing a leg of lamb this weekend. I'm marinating it the night before with a paste made from garlic, Ginger, tamarind, lime juice, coriander and chilli.
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#6 |
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Join Date: Apr 2007
Posts: 10,268
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Quote:
I'm doing a leg of lamb this weekend. I'm marinating it the night before with a paste made from garlic, Ginger, tamarind, lime juice, coriander and chilli.
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#7 |
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Join Date: Jul 2007
Posts: 1,569
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Now we are talking wackyracer! Have you got a more precise recipe as im not the best cook in the world and impro tends to go wrong!!
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#8 |
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Forum Member
Join Date: Aug 2006
Posts: 12,236
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You can't really go wrong if you cut up a selection of root veg like onion, carrot, parsnip, swede, carrots and lay the leg of lamb on top. Chuck in a few sprigs of rosemary in and half a dozen garlic cloves (unpeeled). Now drizzle with olive oil, black pepper and salt. Now add half a bottle of red wine or a full one if you want, cover tightly with foil then bung in a low oven for 5 hours. Take the lamb carefully out and cover with foil loosely on a plate. What's left in the roasting tin is pure gold in terms of flavour for your gravy!
You won't be carving this lamb, it will be so tender you can eat it with a spoon, just pull big chunks off the bone to serve. |
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#9 |
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Guest
Join Date: Jan 2007
Posts: 13,792
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#10 |
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Guest
Join Date: Jan 2007
Posts: 13,792
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Quote:
Now we are talking wackyracer! Have you got a more precise recipe as im not the best cook in the world and impro tends to go wrong!!
I'm doing roasties sprinkled with cumin and a little turmeric to mix it up a bit and some creamy leaks and glazed carrots, but it will go with anything really. If you have any left, why not stick it in a flatbread with some rocket and a sauce made of natural yoghurt, cucumber, salt and finely chopped corriander? |
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#11 |
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Forum Member
Join Date: Feb 2006
Posts: 5,813
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Quote:
You can't really go wrong if you cut up a selection of root veg like onion, carrot, parsnip, swede, carrots and lay the leg of lamb on top. Chuck in a few sprigs of rosemary in and half a dozen garlic cloves (unpeeled). Now drizzle with olive oil, black pepper and salt. Now add half a bottle of red wine or a full one if you want, cover tightly with foil then bung in a low oven for 5 hours. Take the lamb carefully out and cover with foil loosely on a plate. What's left in the roasting tin is pure gold in terms of flavour for your gravy!
You won't be carving this lamb, it will be so tender you can eat it with a spoon, just pull big chunks off the bone to serve. |
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#12 |
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Forum Member
Join Date: Aug 2006
Posts: 12,236
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Quote:
I'd like to do this, does the alcohol cook out of the wine, i.e. is it o.k for kids, non drinkers etc.
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#13 |
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Forum Member
Join Date: Aug 2005
Location: ♀ Hampshire
Posts: 5,309
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I make this regularly and everyone comments on it's depth of flavours - a real wintery dish
Glazed Pot Roast Shoulder of Lamb 2 Medium onions peeled & cut into thick slices 1 large stalk of celery sliced 1 large carrot cut into large chunks 1 large head of garlic cut in half 1 sprig rosemary large shoulder of lamb boned & rolled 6 anchovy fillets in olive oil halved 250ml white wine 300ml chicken stock salt & freshly ground black pepper 150ml double cream juice of 1 lemon for the glaze 1 tbs tomato ketchup 1 tbs tomato puree 1 tbs clear honey 1 tbs dark soy sauce 1 tbs malt vinegar 1 tbs worcestershire sauce 1 tbs syrup from a jar of preserved ginger Preheat the oven to 160c/320f/mk2 Place all the vegetables with the rosemary in a deep lidded casserole. Make 12 incisions in the lamb and push in the anchovies Place the joint on top of the vegatables, pour over the oil from the anchovies and rub into the lamb, then season. Pour over the wine and stock, cover with a lid and pace on a medium heat. Bring to the boil and then transfer to the oven for about 1.5 hours, or until meat is tender. Lift the meat out of the casserole and place on a shallow baking tray. Increase the oven temperature to 225C/440F/mk8 Place all the glaze ingerdients in a bowl and mix well, then brush over the lamb. Place the lamb ibnto the oven for 12-15 mins or until sticky and brown (reduce heat if colouring too quickly) Remove from the oven and rest for 10-15 mins keeping warm. Pour the initial cooking juices through a sieve into a clean pan, then skim off any fat. Bring to the boil and reduce by half. Remove the pan from the heat and add the cream and a squeeze of lemon juice to taste, then season if required. Apologies, It looks a long recipe, but its definately worth it
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#14 |
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Forum Member
Join Date: Apr 2007
Posts: 10,268
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That sounds good stumblebum. What do you serve with it?
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#15 |
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Forum Member
Join Date: Aug 2005
Location: ♀ Hampshire
Posts: 5,309
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Quote:
That sounds good stumblebum. What do you serve with it?
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