Monday, December 8, 2008

Pot Luck Preparation

Office is going to have shut down soon. We bring forward the celebration of Christmas as many of us will be away during this festive season.

In my menu is Roast Lamb Leg.

Here I try a new recipe from


1 leg of lamb weighing 1 ½ to 2 kg
6 cloves of garlic, peeled and cut into 4 slices lengthwise
2 to 3 tbsp of rosemary
6 tbsp olive oil
2 tbsp wholegrain mustard
Roast lamb seasoning

Preheat the oven
Set the temperature at 250º

Season the lamb
Rub the leg of lamb with the mustard and generously season with roast lamb seasoning
Make incisions in the lamb with a small knife and insert the garlic and rosemary
Drizzle with oil and place on a roasting rack
Place the leg of lamb onto a roasting rack above the try and drizzle over the olive oil

Roast the lamb
Put the roasting tray in the oven and cook for 1 hour
After about 30 minutes, lower the temperature to 200º and continue cooking for the remaining 30 minutes.
Leave the meat to rest
After the cooking time, check that the lamb is ready
Insert a knife into the thickest part of the leg. The cooked meat should be of a pinkish colour
Remove it from the oven and leave to rest for 15 minutes
Carve the leg of lamb and serve with roast potatoes, a selection of vegetables, gravy and mint sauce.

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