Roast leg of Lamb

Roast leg of Lamb

For 4 Portions

Ingredients

1. Lamb leg   : 1 No.
2. Oil   : 50 ml.
3. Salt, pepper   : To taste.
4. Rosemary, fresh   : 1 Tsp.
5. Garlic cloves, sliced   : 5 EA
6. Mirepoix(for roasting)   : 450 gm.

Method

• Debone the leg without tearing flesh.
• Marinate in oil and seasoning. Truss.
• Make gashes with knife and insert sliced garlic and rosemary.
• Then it is seared and roasted (stuffed or plain).
• Served hot with jus and tossed vegetables.

Rack of Lamb Natural

Rack of Lamb Natural

For 6 portions

Ingredients

1. Vegetable oil   : 2 Tbsp
2. Fresh rosemary, chopped   : 1 Tbsp
3. Garlic, chopped   : 1 Tbsp
4. Peppercorns, crushed   : 1 Tbsp
5. Rack of lamb, frenched   : 1200 gm.

For the Sauce

1. Onion, chopped   : 60 gm.
2. Carrot, chopped   : 60 gm.
3. Celery, chopped   : 60 gm.
4. Garlic, chopped   : 1 Tbsp.
5. Fresh mint   : 2-3 springs
6. Fresh rosemary   : 1 Spring
7. Lamb stock   : 180 ml.

 

 

 

Method

• In a small bowl, combine oil, rosemary, garlic and peppercorns.
• Rub onto the lamb rack and refrigerate over night.
• Heat oven to 350F
• Apply salt to the rack and place in a roasting tray.
• roast for 25-30 minutes or until the desired doneness.
• Internal temperature should reach 150Cfor medium rare.
• Remove the meat and keep them warm.
• For the sauce, saute onion, carrot , celery, garlic, mint and rosemary in the roasting pan over medium heat until light brown.
• Stir in the lamb stock and simmer till all the pan drippings emulsify.
• Strain into a saucepan, de-grease and reduce till thick.
• Adjust seasoning.
• Carve the chops just before serving, with sauce.