DS Forums

 
 

Tasty Lamb Roast Recipe


Reply
Thread Tools Search this Thread
Old 07-12-2010, 17:04
NIKKID
Forum Member
 
Join Date: Jul 2007
Posts: 1,569

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.
NIKKID is offline   Reply With Quote
Please sign in or register to remove this advertisement.
Old 07-12-2010, 17:08
queenshaks
Guest
 
Join Date: Jun 2005
Posts: 9,415
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.
queenshaks is offline   Reply With Quote
Old 07-12-2010, 17:27
kookiethekat
Forum Member
 
Join Date: Nov 2005
Location: Nottingham, UK
Posts: 2,768
Bone in shoulder of lamb. Rosemary and garlic - in the oven on a low heat for 4-5 hours

OH MY GOD!!
kookiethekat is offline Follow this poster on Twitter   Reply With Quote
Old 07-12-2010, 17:27
kookiethekat
Forum Member
 
Join Date: Nov 2005
Location: Nottingham, UK
Posts: 2,768
http://www.jamieoliver.com/recipes/l...r-of-lamb-with
kookiethekat is offline Follow this poster on Twitter   Reply With Quote
Old 08-12-2010, 17:18
whackyracer
Guest
 
Join Date: Jan 2007
Posts: 13,792
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.
whackyracer is offline   Reply With Quote
Old 08-12-2010, 18:40
earthling13
Forum Member
 
Join Date: Apr 2007
Posts: 10,268
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.
What time should I be there?
earthling13 is offline   Reply With Quote
Old 08-12-2010, 22:05
NIKKID
Forum Member
 
Join Date: Jul 2007
Posts: 1,569
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!!
NIKKID is offline   Reply With Quote
Old 08-12-2010, 22:28
indianwells
Forum Member
 
Join Date: Aug 2006
Posts: 12,236
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.
indianwells is offline   Reply With Quote
Old 09-12-2010, 08:32
whackyracer
Guest
 
Join Date: Jan 2007
Posts: 13,792
What time should I be there?
Does 6.30 suit?
whackyracer is offline   Reply With Quote
Old 09-12-2010, 08:36
whackyracer
Guest
 
Join Date: Jan 2007
Posts: 13,792
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!!
Hmmmm....I kind of do it by eye, but I'll give it a go. The leg I'm roasting is four about 5 people, so basically, I'm using 3 cloves of garlic, handful of fresh corriander, 2 birds eye chillis, a tablespoon of grated Ginger, the zest and juice of one lime and about 5 tablespoons of a tamarind and date concentrate. Don't know if they sell it in supermarkets, I got it from an Asian food store. Blitz it all up, add salt to taste and then make slits all over the lamb. Cover the joint thickly in the paste and leave to marinade for at least a few hours, but for the best results leave overnight. Then roast off as you would do normally!

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?
whackyracer is offline   Reply With Quote
Old 09-12-2010, 09:40
dosanjh1
Forum Member
 
Join Date: Feb 2006
Posts: 5,813
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.
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.
dosanjh1 is offline   Reply With Quote
Old 09-12-2010, 12:39
indianwells
Forum Member
 
Join Date: Aug 2006
Posts: 12,236
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.
It will once you take the lamb out and reduce the liquid down on the stove top to make the gravy. However, it tastes just as nice if you replace the wine with chicken stock, or even water.
indianwells is offline   Reply With Quote
Old 10-12-2010, 18:29
stumblebum
Forum Member
 
Join Date: Aug 2005
Location: ♀ Hampshire
Posts: 5,309
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
stumblebum is offline   Reply With Quote
Old 10-12-2010, 18:57
earthling13
Forum Member
 
Join Date: Apr 2007
Posts: 10,268
That sounds good stumblebum. What do you serve with it?
earthling13 is offline   Reply With Quote
Old 10-12-2010, 19:24
stumblebum
Forum Member
 
Join Date: Aug 2005
Location: ♀ Hampshire
Posts: 5,309
That sounds good stumblebum. What do you serve with it?
Well, the recipe suggests bulgar wheat cooked in chicken stock, but I know that isn't everyones cup of tea, so I usually do halved new potatoes, roasted with chopped rosemary and whole garlic cloves, along with chantenay carrots and green beans.,
stumblebum is offline   Reply With Quote
 
Reply




 
Forum Jump


All times are GMT. The time now is 17:51.