Tag Archive: roast lamb

  1. Roast Leg of Lamb with Rosemary and Garlic

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    BBQ’d bone-in leg of lamb with rosemary and garlic is delicious. It’s a family favourite and ideal for that big occasion any time of year.

    There is something very special about cooking meats over charcoal instead of an oven that will take your meal to a whole new level.

    The marinade is simple to make and full of flavour. All you need is rapeseed oil, a few cloves of garlic roughly chopped and a few sprigs of fresh rosemary.

    Ingredients

    • bone-in leg of lamb
    • 2 tbs chopped fresh rosemary
    • 5 cloves garlic, peeled and roughly chopped
    • 200ml rapeseed oil

     

     

     

     

     

     

     

     

     

    Step by step guide:

    1)   In a bowl combine the oil, garlic and rosemary.

    2)   With a sharp knife, slice slits all over the leg of lamb and rub the mixture all over. Place the lamb in the fridge for at least 4 hours or overnight.

    3)   Remove the lamb from the fridge two hours before cooking to get it up to room temperature.

    4)   Set your bbq up for indirect cooking and make sure that the cooking temperature is around 180 degrees C. You can cook this on any charcoal or gas bbq as long as it has a lid.

    5)   Place the marinaded lamb in a Proware-Kitchen roasting pan. To keep the meat off the metal surface you can place a few carrots underneath.

    6) Add the pan to the bbq and close the lid. It’s that simple. I’m a big fan of cooking to temperature and not to time. I use a meat probe throughout the cook so that I know the cooking temperature.

    7)   The leg of lamb is ready once it’s hit an internal temperature between 56 – 66 Degrees C. If you like your lamb medium rare take it off the heat at around 56 Degrees C and if you like it medium take it off at 66 Degrees C.

    8)   Remove the lamb from the bbq, cover with foil and let it rest for thirty minutes before carving. It’s going to be delicious.

    Serve with your favourite vegetables. This is a delicious roast dinner.

  2. Lamb Rack, Lamb Fat Hasselback Potatoes, and Asparagus

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    In honour of British Asparagus Month, we’re sharing a recipe from Paul Foster’s wonderful new cookbook ‘How to Cook Meat Properly’.

    Paul has an amazing culinary history, working across the world, including at renowned restaurants  Le Manoir aux Quat’ Saisons and  L’Auberge de l’Ile. This recipe is another of his modern British showstoppers.

    Ingredients

    For the Rack of Lamb

    • 1 four-bone rack of lamb
    • 5 sprigs thyme
    • 50g of butter
    • 2 cloves garlic

    For the Lamb Fat Hasselback Potatoes

    • 500g minced lamb fat
    • 2 small Maris Piper potatoes
    • Sea salt

    For the Asparagus

    • 10-12 spears of asparagus

    For the Lamb Sauce

    • 200g lamb trimmings
    • 2 tsp sunflower oil
    • 2 banana shallot, peeled and cut in ¼
    • 3 cloves garlic crushed
    • 10 sprigs thyme
    • 10 coriander seeds
    • 300g dry white wine
    • 300g reduced chicken stock
    • 450g reduced lamb stock

    To finish:

    • Extra Virgin Rapeseed Oil

    Method

    Rack of Lamb:

    1. Place the rack of lamb fat-side down in a hot frying pan. Heat until golden in colour.
    2. Add the butter and thyme to the pan. Lightly crush the garlic and add that as well. Keep a moderate heat to the pan so the butter is foaming.
    3. Use a spoon to baste the meat and the bones. Ensure the lamb stays fat-side down at all times.
    4. Place the pan into the oven at 170c and cook for around 10 minutes so the eye of the meat is pink. It should be 50°C in the centre.
    5. Remove and allow to rest for 8-10 minutes.

    Lamb Fat Hasselback Potatoes:

    1. Add 100g of water to the lamb fat and bring to the boil in a heavy-based pan.
    2. Cook until all of the water has evaporated, stirring regularly.
    3. Turn the heat down and render the fat until it is golden brown.
    4. Pass through a sieve.
    5. Pre-heat the oven to 190°C.
    6. Wash the potatoes and cut three-quarters of the way down with a sharp knife. Each slice should be 1-2 mm apart.
    7. Season the potatoes with salt and submerge in the lamb fat.
    8. Heat on the stove until the fat reaches 180°C then place the pan in the oven and cook for 30-40 minutes.
    9. The potato should be golden and crispy and fluffy in the centre.
    10. Drain on kitchen towel and season with sea salt.

    Asparagus:

    1. Cut the woody end off the asparagus and peel the skin around an inch from the top, all the way down.
    2. Wrap in a damp cloth until needed.
    3. Blanch the asparagus in boiling salted water for 2 minutes when the lamb is resting.
    4. Remove and season with sea salt.

    Lamb Sauce:

    1. Brown the lamb trimmings in the oil.
    2. Add the shallots and continue to brown.
    3. Add the white wine to deglaze and reduce by ¾.
    4. Add the rest of the ingredients.
    5. Bring to the boil and cover.
    6. Simmer gently whilst covered for 30 minutes.
    7. Adjust the consistency by reducing if needed and season to taste.
    8. When finished pass through a fine sieve and a muslin cloth.

    To serve:

    1. Carve the lamb into slices down the bone.
    2. Ensure the potato is hot by flashing through the oven for a couple of minutes.
    3. Arrange the components on the plate.
    4. Heat up the sauce and spoon over.
    5. Finish with a drizzle of extra virgin rapeseed oil.