SLOW COOKED LEG OF LAMB
Slow cooked, melt-in-the-mouth meat that needs seven hours in the oven but little more than seven minutes work from the cook
Provided by Orlando Murrin
Categories Dinner, Main course
Time 7h45m
Number Of Ingredients 8
Steps:
- Heat oven to 120C/fan 100C/gas ½. Put your largest lidded casserole on the hob and brown the seasoned leg of lamb on all sides - do this very thoroughly until it is a good dark brown as it will not brown during the cooking. (If you don't do it now, it will end up beige.) If the lamb sticks, add a drizzle of oil - legs of lamb differ. Allow 10 mins on a high heat and put on the cooker fan to remove the smoke. Pour away any fat that has collected in the bottom of the pan.
- Throw in the vegetables, followed by the wine and stock. Season and bring to the boil, then clap on the lid and put in the oven. Bake for 7 hrs, turning twice. After 5 hrs the meat will be cooked and offer no resistance to the knife.
- There is no need to rest the meat when cooked in this way, but to finish the sauce, transfer the meat and vegetables to a serving dish. Strain the sauce into a jug and pour or blot away the fat with kitchen paper. Pour the sauce into a pan then boil the liquid hard to reduce by a quarter, by which time it will be rich and flavoursome. Adjust seasoning, add the Armagnac if you wish, and serve alongside the lamb, which should be served with a spoon, a la cuillère as the French call it.
Nutrition Facts : Calories 743 calories, Fat 41 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 14 grams carbohydrates, Fiber 3 grams fiber, Protein 73 grams protein, Sodium 1 milligram of sodium
SLOW-ROAST SHOULDER OF LAMB WITH ANCHOVY & ROSEMARY
This generous dish of melt-in-the-mouth lamb feels extravagant, but is an inexpensive way to feed a crowd
Provided by James Martin
Categories Dinner, Main course
Time 4h10m
Yield Serves 6
Number Of Ingredients 9
Steps:
- Heat oven to 160C/140C fan/gas 3. Finely chop the rosemary, then mix with the garlic, capers, anchovies, olive oil and zest and juice of 1 lemon, reserving the used lemon halves. Make 3-4 slashes across the top of the shoulder, then rub the rosemary mixture all over the lamb.
- Scatter the onion into the base of a large roasting tin, cut the remaining lemon in half, squeeze the juices into the tin, and place all the used lemon halves in the tin with the onions. Place the lamb on top and roast for 1 hr. Pour in the wine and roast for a further 3 hrs until the meat is really tender. Leave to rest for 15 mins then serve, pulled into chunks rather than carved, with any pan juices.
Nutrition Facts : Calories 535 calories, Fat 41 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 37 grams protein, Sodium 0.67 milligram of sodium
SLOW-ROAST PERSIAN LAMB WITH POMEGRANATE SALAD
This sweet, meltingly-tender lamb makes a show-stopping dinner party dish
Provided by Barney Desmazery
Categories Dinner, Main course
Time 3h50m
Number Of Ingredients 13
Steps:
- Heat oven to 160C/140C fan/gas 3. In a small bowl, mix the molasses with the cumin, lemon juice, olive oil and garlic. Scatter the onion over a casserole dish or a deep roasting tin. Place the lamb on top of the onions. Pour the glaze over the lamb. Rinse the bowl out with about 200ml water, then pour it around - not over - the lamb.
- Cover the dish with a lid or the tin with a large piece of foil. Roast the lamb, undisturbed, for 3 hrs, then remove the lid or foil and continue to roast for 30 mins to give the lamb colour. When the lamb has had its time, pour off the juices, remove as much fat as possible, then pour the juices back over the lamb.
- Just before serving, gently toss all the salad ingredients together. Serve the lamb with its sauce, the salad and some warmed flatbreads.
Nutrition Facts : Calories 554 calories, Fat 39 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 13 grams sugar, Fiber 2 grams fiber, Protein 37 grams protein, Sodium 0.35 milligram of sodium
SLOW-ROASTED LAMB SHOULDER AND HOMEMADE MINT SAUCE
Lamb shoulder is quite a fatty cut, so wonderful for low, slow roasting. It's a foolproof way of feeding a crowd because it nigh on impossible to overcook it.
Provided by James Martin
Categories Main course
Yield Serves 8
Number Of Ingredients 23
Steps:
- Preheat the oven to 200C/180C Fan/Gas 6.
- For the lamb, place the onion, carrot, celery, garlic, thyme and rosemary in the bottom of a large, deep roasting tin. Put the lamb on top and season with salt and pepper. Drizzle with the olive oil and pour the stock in the bottom.
- Roast for 30 minutes uncovered. Then lower the temperature to 160C/140C Fan/Gas 3. Cover the roasting tin with aluminium foil and cook for a further 4 hours.
- For the mint sauce, put the chopped mint in a small bowl and add the vinegar and sugar and stir until well combined. Set aside until ready to serve.
- For the roast potatoes, put the potatoes into a large saucepan, cover with water, add a pinch of salt and bring to the boil. Reduce the heat and simmer for 4-5 minutes.
- Meanwhile, place the beef dripping into a large roasting tray and preheat in the oven.
- Drain the potatoes in a colander and shake around a little to roughen up the edges.
- Add the potatoes to the preheated fat and turn carefully, or until coated in the fat. Sprinkle with salt and place in the oven for 30 minutes, until starting to turn golden-brown and crisp. Turn the potatoes and return to the oven for a further 20-30 minutes.
- When the lamb is very tender, remove it from the cooking juices and allow to rest. Keep warm until ready to serve.
- For the glazed parsnips and cabbage, preheat the oven to 200C/180C Fan/Gas 6.
- Place the parsnips, sherry and honey in a baking tray and mix to coat the parsnips. Season with salt and pepper. Roast for 20 minutes, turning half way through, until the parsnips are tender and golden-brown.
- Heat a little oil in a large frying pan and stir fry the cabbage for 1-2 minutes, then add the butter and stir to coat.
- To serve, shred the lamb and place on serving plates. Place the roast potatoes, parsnips and cabbage next to the lamb. Serve with the mint sauce, gravy and grated chestnuts (if using).
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- Rub the shoulder of lamb all over with the olive oil, then season with salt and freshly ground black pepper.
- Make small incisions all over the shoulder of lamb using a sharp knife. Push a piece of rosemary into each incision.
- Arrange the slices of lemon and red onion in the bottom of a deep sided roasting tin. Place the shoulder of lamb on top and cover with aluminium foil.
- Roast the lamb in the oven for 3-4 hours, basting every hour or so with the juices in the roasting tray. After two hours, remove the aluminium foil and continue to cook until the meat is very tender and falling off of the bone.
- Place the roasting tray over a medium heat, pour in the red wine to deglaze and simmer until the volume of liquid has reduced by half, stirring well and scraping up any browned bits from the bottom of the pan using a wooden spoon.
- Whisk in the flour and simmer the mixture for 1-2 minutes, then add the stock and cook for a further 2-3 minutes.
- Strain the gravy mixture through a fine sieve into a clean saucepan then season, to taste, with salt and freshly ground black pepper.
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- Greek roast lamb. Embrace the flavours of spring with our lazy Greek roast lamb recipe. Don't spend your afternoon in front of a hot oven, simple prep our herby lamb, nestle it safely amongst new potatoes and relax.
- Garlic & herb roast lamb on boulangère potatoes. Combine the best parts of the roast into one super dish with our garlic & herb roast lamb on boulangère potatoes.
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- Pulled lamb shoulder. Cooking lamb together with fruit juices means it doubles up as a sweet syrup and our pulled lamb with sticky pomegranate glaze served with sticky onions and a minty yogurt is ideal for lazy summer days.
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- Korean crusted roast lamb. You've heard of bulgogi beef, well get ready to love a new Korean twist on a classic – Korean crusted roast lamb. This traditional marinade is the perfect balance of sweet and savoury.
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- Place the onions into a flameproof roasting tin, place the lamb on top and cover with aluminium foil.
- Roast in the oven for two hours, basting occasionally, them remove the aluminium foil and roast for a further 1-2 hours, or until the meat is very tender.
- Place the tray back on the hob, and deglaze with the white wine. Continue to cook until the volume of the wine has reduced by half. Stir in the flour and cook for 1-2 minutes, then add the stock and cook for a further 2-3 minutes.
- Strain the gravy through a sieve into a clean saucepan, then season to taste with salt and freshly ground black pepper.
- Meanwhile, for the roast potatoes, place the potatoes into a large saucepan, cover with water, add a pinch of salt and bring to the boil. Reduce the heat and simmer for 4-5 minutes.
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- Remove the lamb from the fridge 30 minutes before cooking to bring to room temperature. Preheat the oven to 300°F and make sure the racks are set to fit a casserole dish and roasting pan.
- Place the lamb in the casserole dish and season it thoroughly with salt and pepper. Cut the onions into quarters, keeping the roots intact. Peel off the skin and add the onions to the casserole dish together with the garlic cloves, rosemary sprigs, sage, and bay leaves.
- Place the lid on the casserole dish and place it in the oven, leaving it for about 4 hours. Set a timer for 2 hours and 30 minutes, at which point you will add the potatoes.
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