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Before you jump to Roast Leg of Lamb recipe, you may want to read this short interesting healthy tips about Green Living In The Kitchen Will Save You Dollars.
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We hope you got insight from reading it, now let's go back to roast leg of lamb recipe. To make roast leg of lamb you need 9 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Roast Leg of Lamb:
- Prepare 1 of leg of lamb, about 2kg.
- Get 2-3 cloves of garlic, peeled and cut lengthways.
- You need sprigs of fresh rosemary.
- Prepare of English mustard powder (optional).
- Use 2 sticks of celery.
- Get 1 of onion, peeled.
- Use 1 of carrot, peeled.
- Get glass of dry vermouth or white wine.
- Take of salt and black pepper.
Instructions to make Roast Leg of Lamb:
- Cut slits into the lamb with a sharp pointed knife and push sprigs of rosemary and slivers of garlic inside. Sprinkle mustard powder over the top if you have some, then lots of black pepper and salt. Preheat the oven to 220C/Gas 7..
- Cut the onion into four and the celery and carrot into halves. Pour some olive oil into a roasting tin and add the vegetables, turning in the oil and then arranging in a kind of platform. Add any left over garlic and rosemary and season..
- Rest the lamb on top then place in the hot oven. Roast for 15-20 minutes until the top is starting to brown, then turn the heat down to 190C/Gas 5. Add a glass of vermouth (or wine, you can use red instead if you prefer) and a glass of water..
- Return to the oven and cook for an hour, if you'd like the meat to be slightly pink, an hour and a half if you don't. Allow to rest for 30 minutes..
- At the bottom of the roasting tray you should have a delicious gravy that doesn't need much more than straining into a pan and reheating. Slice the lamb and serve..
Basically, you're looking for a semi-boneless leg of lamb, which means it's had the hip bone and the hinge end of the shank bone removed, leaving only the lower part of the shank bone. Put on your Sunday best for Mike Robinson's perfect roast leg of lamb served with a classic red wine gravy. Leg of lamb is a popular holiday dish to serve at Passover and Easter, but it's so simple to make that it needn't be reserved for a special occasion. The trickiest part isn't roasting the lamb, but picking out a good-quality cut. After that, you simply cover the meat in spices, roast it, and slice it to serve.
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