Lamb Cooked In Milk Food

LAMB COOKED IN MILK

Steps:

• Soak the saffron strands in 1/4 cup of water.
• Soak the lamb in lukewarm water for 30 minutes, until lightened in color.
• Peel the shallots and puree in a food processor, or grate them.
• Fry shallots in 2 tablespoons of the oil in a skillet until golden.
• Boil the meat and bones in a large pot in 6 cups of water, along with 3/4 teaspoon of salt, the bay leaf, 1 clove, 3 cardamoms, 1 cinnamon stick, and the fried shallots until tender.
• Lift out the meat and set aside.
• Strain the stock and discard the bones.
• While the meat is cooking, bring the milk to boil in another pot, with the remaining clove, cardamoms, and cinnamon stick.
• Put a wooden spoon into the pot to prevent the milk from boiling over.
• Stir from time to time and keep cooking until the milk reduces and thickens.
• When it is reduced by a third, remove from the heat and leave to cool; strain.
• Add the cream and stir well.
• Now add the meat and 3 cups of the stock to the milk.
• Heat the remaining oil in a ladle held over medium heat.
• Add the fennel powder to the oil, then after 20 seconds add the cumin and pepper.
• Cook for just 10 seconds; pour the oil mixture into the meat.
• Add the sugar; season with salt to taste.
• Cook for a few minutes with the lid on to prevent the meat from darkening.
• To serve, reheat uncovered and simmer for about 2 minutes.
• Add the saffron just before removing from the heat.

EASY ROAST LEG OF LAMB

Steps:

• Heat the oven to 220C/200C fan/gas 7. Remove all packaging from the lamb and keep a note of the weight to calculate the roasting time. Make incisions into the lamb using a small sharp knife, at an angle, about 5cm into the meat. Making the holes at an angle will mean more of the meat is flavoured, and the flavourings will be less tempted to be pushed out when roasting.
• Insert a short sprig of rosemary, a garlic slice and a small piece of anchovy (if using) into each of the holes, pressing in well with your finger. Season the meat all over with salt and pepper, then rub the lamb all over with the olive oil. Transfer to a roasting tin, sat on the onion slices. Roast for 20 mins.
• Lower the oven to 190C/170C fan/gas 5 and cook for another 15-20 mins per 500g (1 hr - 1 hr 20 mins for 2kg leg) depending on how pink you like your lamb. You can also check the internal temperature of the lamb if you prefer pinker meat - it will be 55C for medium (pink) and 70C for well done.
• Cover with foil and rest for 15 mins before carving. Save the tray juices and onion slices to make gravy.