Roast Lamb #2 recipe
information
Preparation time 10 minutes,
Oven temperature 190°C, 375°F, gas 5,
Calories 190 per 100 g (4 oz) portion lean roast lamb
ingredients
1 leg or shoulder of lamb
salt and pepper
3 cloves garlic, thinly sliced (optional)
a few rosemary sprigs, plus extra to garnish (optional)
salt and pepper
3 cloves garlic, thinly sliced (optional)
a few rosemary sprigs, plus extra to garnish (optional)
method
1. To roast a leg or shoulder of lamb medium rare allow 20 minutes per 450 g (1 lb), plus 20 minutes, or for a well done joint allow 25 minutes per 450 g (1 lb), plus 25 minutes. Weigh the joint and calculate the cooking time.
2. Rub the joint with salt and pepper, cut small incisions in the skin and insert the slices of garlic, if liked. Place the joint on a wire rack in a roasting tin in the oven.
3. Insert a few rosemary sprigs in the joint, if liked and roast in a moderate oven. When the lamb is cooked remove the rosemary and transfer to a hot serving dish to keep warm.
4. Make the gravy for lamb as described in Cook's Tip 86.***************
5. Garnish the lamb with rosemary sprigs, and serve with mint sauce, roast potatoes, carrots and a green vegetable, such as broccoli.
Cook's Tip
To make mint sauce: chop 6 sprigs of mint with 1 tablespoon sugar. Place in a bowl, add 2 tablespoons boiling water and 4 tablespoons vinegar.
2. Rub the joint with salt and pepper, cut small incisions in the skin and insert the slices of garlic, if liked. Place the joint on a wire rack in a roasting tin in the oven.
3. Insert a few rosemary sprigs in the joint, if liked and roast in a moderate oven. When the lamb is cooked remove the rosemary and transfer to a hot serving dish to keep warm.
4. Make the gravy for lamb as described in Cook's Tip 86.***************
5. Garnish the lamb with rosemary sprigs, and serve with mint sauce, roast potatoes, carrots and a green vegetable, such as broccoli.
Cook's Tip
To make mint sauce: chop 6 sprigs of mint with 1 tablespoon sugar. Place in a bowl, add 2 tablespoons boiling water and 4 tablespoons vinegar.
rate this recipe
10.0
out of 10
3 users have helped to rate this recipe.
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
