cover it is rosemary sprigs, olive oil and pepper and salt and shove it in a low oven to slow roast. Make vegetables, roastie spuds and red wine gravy. Drink the rest of the wine while you are waiting for it to cook. Wait until everyone is absolutely starving before you serve it, then they'll eat it no matter what the hell it's like. That is my top tip for the day.Help! Simple Leg of Lamb recipe for Easter Sunday?
Make some slits in the leg with a knife and then push garlic into them. Smother the leg with a mixture of olive oil, sea salt and rosemary and roast in the oven.
This sounds odd, but trust me it's fabulous. I got it from a Simon Hopkinson recipe book. It's got anchovies in it, but don't let that put you off - they melt away to nothing but leave behind a marvellous tang to the gravy which developes around the meat from the wine. The wine also keeps the meat really moist.
Using a sharp pointy knife make a dozen or so little holes in the meat. Into each hole stuff a half clove of garlic, half a tinned anchovy and a sprig of fresh rosemary. I usually sort of squish it all in there with the rosemary last to hold it in. Then rub the lamb all over with butter and put it in a roasting pan with about a half a bottle of decent white wine. Cook as per normal (the Waitrose website recommends for medium-cooked lamb, cook for 25 minutes per 450g plus 25 minutes) and be sure to let it rest for 10 minutes before you carve it.
I usually serve this with roast potatoes (do them in a separate pan) and purple sprouting brocolli!!!
French style: Cut into skin with a sharp knife and poke slivers of garlic and rosemary into the cuts. Season with salt and pepper.Roast as normal
English style: Rub skin with salt, season with pepper. Roast as normal and serve with fresh mint sauce - not out of a jar. Chop fresh mint finely, put in a suitable dish, cover with white vinegar and add a smidgen of sugar.
Lamb is fatty. The garlic helps to 'cut' the fat; mint sauce has the same effect. This is one dish where fusion cooking is not recommended. Either garlic or mint - not both.
Try the following
Baked Lamb with Rosemary with Redcurrant and Mint Sauce
1 x 4-4 陆 lb (1.8-2 kg) leg of British lamb
2 level tablespoons chopped fresh rosemary leaves plus 1 sprig of rosemary
1 clove garlic
1 tablespoon extra virgin olive oil
10 fl oz (275 ml) dry white wine
陆 level teaspoon sea salt
freshly milled black pepper
For the sauce:
3 level tablespoons good-quality redcurrant jelly
4 level tablespoons chopped fresh mint
3 tablespoons red wine vinegar
salt and freshly milled black pepper
Pre-heat the oven to gas mark 5, 375掳F (190掳C).
First of all, crush the garlic and sea salt together to a pur茅e, using a pestle and mortar, then add the oil, chopped rosemary and a good seasoning of pepper and mix well. Next, spread a large sheet of foil over the roasting tin, place the lamb on it and stab the fleshy parts of the joint several times with a skewer. Now spread the rosemary mixture all over the upper surface of the lamb and tuck in a sprig of rosemary (as this makes a nice garnish later). Then bring the edges of the foil up over the lamb, make a pleat in the top and scrunch in the ends. This foil parcel should be fairly loose to allow the air to circulate. Bake the lamb for 2 hours, then open out the foil, baste the joint well with the juices and return it to the oven for a further 30 minutes to brown. The above cooking time should result in lamb very slightly pink: you can cook it for more or less time, as you prefer.
Meanwhile, make the sauce by combining the redcurrant jelly and vinegar in a small saucepan and whisking over a gentle heat, till the jelly melts into the vinegar (a balloon whisk does this perfectly). Then add the chopped mint and some seasoning and pour into a jug 鈥?the sauce doesn't need to be warm. When the lamb is cooked, remove it from the oven and allow it to rest for 20 minutes before carving. Discard the foil, spoon off the fat and make some gravy with the juices left in the tin: add the white wine, stir and let it bubble until it has become syrupy. Season with salt and pepper if it needs it and pour into a warmed serving jug.
Or Roast Lamb with Garlic and Rosemary and Rosemary and Onion Sauce
1 leg of lamb, weighing about 4 lb (1.8 kg)
3 large cloves garlic, peeled and thinly sliced lengthways into about 24 slivers
2 large stems fresh rosemary, cut into about 24 small sprigs
1 small onion, peeled
salt and freshly milled black pepper
For the Onion and Rosemary Sauce:
1 rounded tablespoon rosemary leaves
1 large onion, peeled and finely chopped
1 oz (25 g) butter
1 oz (25 g) plain flour
6 fl oz (175 ml) milk
6 fl oz (175 ml) vegetable stock
2 tablespoons cr猫me fra卯che
salt and freshly milled black pepper
Pre-heat the oven to gas mark 5, 375潞F (190潞C).
Begin by making about 24 small, deep cuts in the skin of the lamb using a small, sharp knife. Then push a sliver of garlic, followed by a small sprig of rosemary, into each cut, and season the meat generously with salt and freshly milled black pepper. Next, cut the onion in half and place it in the bottom of the roasting tin, then transfer the lamb to the tin to sit on top of the onion halves. Cover the tin loosely with foil, then cook in the oven on a high shelf for 1陆 hours. After this, take the foil off and let it cook for another 30 minutes. Remove the lamb from the oven, cover loosely with foil again and allow to rest for about 20 minutes. Meanwhile, make the Rosemary and Onion Sauce.
In a small saucepan, melt the butter and cook the onions over a very gentle heat for about 5 minutes 鈥?it's important not to let them colour, so keep an eye on them. While that's happening, bruise the rosemary leaves with a pestle and mortar to release their oil, then chop them very, very finely and add them to the onion. Then continue to cook as gently as possible for a further 15 minutes, again, without letting the onions colour too much. Next, using a wooden spoon, stir the flour into the onions and their buttery juices till smooth, then gradually add the milk, a little at a time, still stirring, followed by the stock, bit by bit, whilst vigorously whisking with a balloon whisk. Now taste and season the sauce with salt and pepper and let it barely simmer on the lowest possible heat for 5 minutes. Next, remove it from the heat, then liquidise or process half of it, then return it to the saucepan to join the other half. Then re-heat gently, add the cr猫me fra卯che and pour it into a warmed serving jug. This recipe makes about 1 pint (570 ml) sauce
Spiced roast leg lamb with paprika and ginger crust
For the lamb:
1 x 2kg leg lamb
1 tsp ginger powder
1 tsp cracked peppercorns
1.25ml/录tsp mild chilli powder
1 tsp mustard powder
3ml/戮tsp turmeric
3 tbsp white wine vinegar
2.5ml/陆 tsp salt
1 whole head of garlic (unpeeled)
4 tbsp olive oil
For the gravy:
350ml/12flloz brown stock
3 garlic cloves
1 whole green chilli
2.5cm/1in cinnamon stick
1.25ml/2录tsp whole coriander seeds
2 tsp whole fennel seeds
100m/3.5fl oz ricard
2 tsp butter
2 tsp flour
salt and freshly ground black pepper
You will need a large roasting tin for this recipe
Method
For the the lamb marinade:
1. Combine the spices and moisten with wine vinegar.
2. Rub over the lamb.
3. Set aside in a cool place for 3-4 hours.
4. Heat oil in a roasting tin until very hot.
5. Add lamb to the tin with peeled garlic head and baste well with hot oil before and during roasting.
6. Cook in a preheated oven, 200C/ 400F/ Gas 6, for about 1 陆 hours or until the meat juices run faintly pink when pierced.
7. Continue to baste.
8. Remove lamb from the tin and allow to stand whilst making the gravy.
For the Gravy:
1. Bring the brown stock, garlic cloves, green chilli, cinnamon stick and coriander seeds to a simmer.
2. Put in the roasting tin that the lamb was in, over a medium flame.
3. Pour in the ricard stirring well to lift any sediment from the bottom of the tin.
4. Strain the brown spice stock.
5. Add the strained spiced stock and bring to a simmer and cook for 10 minutes.
6. Meanwhile, roast fennel seeds on a heavy griddle or tawa until they darken and set aside.
7. Strain gravy into a saucepan pressing well to extract maximum flavour from the garlic.
8. Stir the roasted fennel seeds into gravy.
9. Mix the butter and flour together and whisk into the boiling gravy to slightly thicken.
10. Simmer for 3-4 minutes and re-season before serving with the spiced roast lamb.
slow-roast leg of lamb
2 tbsp olive oil
2 kg/4lb leg of lamb
2 tbsp plain flour
2 onions, thinly sliced
4 garlic cloves, thinly sliced
75cl dry white wine
600ml/1 pint chicken stock
1 tsp dried oregano
2 tbsp redcurrant jelly
salt
freshly ground black pepper
Method
1. Preheat the oven to 170C/325F/Gas 3.
2. Pour the oil into a large, sturdy roasting tin and set it over the hob.
3. Season the lamb then roll it in the flour. Brown the lamb all over in the hot oil for 5-10 minutes.
4. Add the onions and cook for a further 5-10 minutes, turning the lamb and stirring the onions until both are nicely browned.
5. Add the garlic, white wine, stock, oregano and redcurrant jelly, bring to a simmer and cook in the oven for 3-3陆 hours, basting now and again with the liquor. There should be a good quantity of wine left in the bottom of the tin to serve with the lamb but if you feel it is getting too dry, just cover with foil.
6. Take the lamb out of the tin and place on a large board to rest in a warm place. While the lamb is resting, sit the tin back on the hob and simmer the pan juices for a few minutes, reducing the liquid, if there is a lot, to make a tasty gravy.
7. Cut the lamb into thick slices - you'll find the meat falls away from the bone so you may end up with more chunks than slices.
8. Serve with creamy mashed potatoes and the wine gravy
Take a sharp knive and stab the flesh, insert a sprig of fresh rosemary into the stab hole and push it in as far as you can. Do this several times all over the leg/joint. Rub a little olive oil over the joint and place in a deep roasting tin. To prevent the leg burning to the pan you can make a bed of thick sliced potatoes which will taste delicious baked in the juices.
Roast in the oven as per the normal instructions for lamb (which I think is 30mins per pound plus 30mins but check). Remove from the oven, cover with foil and leave to stand for 20 mins or so to relax.
You should have a perfectly cooked, succulent, tasty roast lamb for your Easter dinner. Serve with the potatoes, steamed veg or whatever takes your fancy. Open a good bottle of red wine when you remove the roast to allow it to breathe and enjoy.
Yeah if you like garlic. Make slits in the leg and insert slivers of garlic and rosemary bits. Plenty of both!! Oh what a difference. Yummy!!!!!!!!!!!!!
go to foodnetwork.com good luck
rub it with crushed garlic an then put loads of mint sauce over it an wrap it up in tin foil then use your juice to make a lovely gravy .
I always smother my lamb with McCormacks Season All Seasoned Salt, it is so nice, gives it a nice coat and very tasty, had no complaints so far!!!
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