Roast leg of lamb

Australian Women’s Weekly NZ - - CONTENTS -

SERVES 6 PREP AND COOK TIME 1 HOUR 30 MIN­UTES

2kg leg of lamb, bone in 2 cloves gar­lic, crushed 2 ta­ble­spoons coarsely chopped fresh rose­mary ½ cup small fresh rose­mary sprigs 1kg pota­toes, halved, or quar­tered if large 3 small (240g) onions, un­peeled, quar­tered 1 cup (250ml) chicken stock

1 Pre­heat oven to 200°C (180°C fan-forced). 2 Place lamb in an oiled large bak­ing dish (the bak­ing paper in the pic­ture is for pre­sen­ta­tion). Us­ing a sharp knife, cut at least 15 slits into the lamb at 2cm in­ter­vals. Rub sur­face with gar­lic, then sprin­kle with chopped rose­mary. In­sert a small rose­mary sprig into each slit. Sea­son. Place the pota­toes and onions around the lamb, in a sin­gle layer. Add stock to dish. Sea­son well. 3 Roast lamb and veg­eta­bles for 15 min­utes; spoon pan juices over veg­eta­bles. Re­duce oven to 180°C (160°C fan-forced); roast for a fur­ther 45 min­utes or un­til cooked as de­sired. Check dur­ing roast­ing and add a lit­tle more stock or wa­ter if the pan juices are dark­en­ing too quickly. To check that the lamb is done to your lik­ing, in­sert a skewer or meat ther­mome­ter into the cen­tre of the thick­est part of the meat, away from the bone and fat. It is cooked to medium when it reaches 65-70°C (see panel, right). 4 Re­move lamb from oven; place on a plate. Cover with foil; rest for 15 min­utes. Turn veg­eta­bles in pan juices; re­turn to oven. Roast for a fur­ther 10 min­utes or un­til browned. Re­duce the oven to 120°C (100°C fan-forced) to keep warm. Place serv­ing plates and plat­ters in oven to warm. 5 Mean­while, strain pan juices from lamb into a medium jug. Skim and dis­card fat from juices. Re­heat pan juices if needed. 6 Slice lamb; serve with roasted veg­eta­bles, pan juices and mint sauce, if de­sired.

Not suit­able to freeze or mi­crowave.

Roast leg of lamb

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