Remove the lamb from the fridge and allow it to get to room temperature. To make the garlic butter, place the garlic and butter in a bowl. Add the rosemary to the bowl. Season with salt and pepper and mash to a paste with a fork. With a sharp thin knife or a metal skewer, make between 30 and 50 small incisions into the flesh of the lamb. They should be large enough for you to stick just your fingertip into. Work the butter mixture into the lamb by massaging it into the meat, trying to work it into the holes that you've created.
Place the lamb in a roasting tin, cover loosely with foil and place in the preheated oven. As it heats up, the butter will melt and help the rosemary and garlic to work their way into the holes and really penetrate the lamb. After 30 minutes, remove the foil and leave to roast for a further 50—60 minutes for medium or until cooked to your liking.
Remove the lamb from the oven and leave to rest for 10—15 minutes, with some foil on top to keep it warm. To make the gravy, heat a heavy-based frying pan on the hob. When hot, pour the pan juices from the roasting tin into the pan be careful as it may splatter. I took about 3 cups of juice out and left the rest to use for gravy and browning portion of the recipe. Is this normal to have that much juice? Super easy and super delicious!!!
Perfect gravy too! Thanks Nagi. Lamb was beautiful, great recipe!! Thank you!! The lamb just came out of the oven and the gravy is made. Thank you for the great recipe Nagi. Another winner dinner! Followed to the very letter of the recipe except placed leg of lamb on potatoes which absorbed juices of the lamb. Continued to roast potatoes while lamb rested. For this slow cook method a 1kg leg would be ready a bit earlier — start checking it at 3 hours and once it is tender Step 8 in recipe then you can proceed to the next step.
Hi Nagi! I have a 2. If I increased the temperature slightly and reduced the time, would this still work? If so, what should I put the temperature at and how long should I cook it for? My leg of lamb was about 2kg and I followed your cooking times exactly. What went wrong? Made this as specified with a 4.
It was a hit! It should work fine with a boneless leg, just check it as it could take a bit longer as boneless legs cook slower than bone in ones bones conduct heat to the centre of the meat. Best roast leg of lamb recipe. I do put a domed lid on for the 4. Delicious as always! Skip to primary navigation Skip to footer navigation Skip to main content Skip to primary sidebar. Home Collections Roasts. With a capital A! Choose the best roast lamb recipe for you!
Author: Nagi. Prep: 15 mins. Cook: 5 hrs 15 mins. Total: 5 hrs 30 mins. Servings 8. Recipe video above. A very forgiving, very easy way to roast a leg of lamb. It's not the carving sort - the meat is so tender, you can pull it off the bone with tongs. Lamb leg is actually quite lean, so the best way to slow roast a leg of lamb is to partially submerge it in liquid and roast it covered for most of the time. This way, the flesh is infused with flavour and absorbs moisture.
Turn lamb over and place it so it mostly sits on the garlic and onion. Sprinkle with more salt and pepper, rub it in. OK, Got It.
Roast lamb, basting with remaining oil mixture every 20 minutes, for 1 hour 15 minutes for medium or until cooked to your liking. Add potatoes 1. Remove lamb from oven. Cover loosely with foil. Stand for 10 minutes. Serve with potatoes. Basic Gravy: Transfer meat and any vegetables to a plate to rest.
Place pan over high heat. Cook, stirring with a wooden spoon, for 1 to 2 minutes or until mixture bubbles and becomes golden. Add juices from resting meat. Slowly add stock mixture to pan, stirring constantly. Cook, scraping pan, for 8 to 10 minutes or until thickened.
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