SLOW BAKED LAMB - TASTES LIKE SPIT ROASTED
This was published last weekend in the Sunday Age 'Sunday Life' magazine, recipe by Karen Martini. It was everything the article promised - really tasty, succulent 'Greek-style' lamb. I bought an 800 gram lamb mini-roast, and removed all visible fat. I halved both the 'paste' ingredients and the 'wet' ingredients and only put in a small amount of oil. I also marinated the lamb for about 40 mins before cooking, and cooked for about an hour and a quarter. There was an accompanying recipe for a pearly barley, parsley and toasted almond salad which I also made (and it was also very tasty!) - which I'll post later.
Provided by amanda l b
Categories Lamb/Sheep
Time 2h30m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat a fan-forced oven to 170C (or 190C conventional).
- Grind salt, garlic, rosemary and peppercorns in a mortar and pestle to a rough paste.
- Add olive oil and oregano to the paste and mix well.
- Rub marinade into meat and place lamb in a ceramic baking dish.
- Add vinegar and water to the dish, cover with foil and bake for 2 hours.
- Remove foil, and increase heat to 220C and turn on oven grill. Brown meat for 3-5 minutes until crispy on top.
- Remove from the oven and shred meat into large chunks. Arrange on a platter and spoon over pan juices. Serve with lemon.
Nutrition Facts : Calories 938, Fat 79, SaturatedFat 29.9, Cholesterol 216.4, Sodium 961.8, Carbohydrate 3.9, Fiber 1.3, Sugar 0.3, Protein 50.4
SLOW-ROASTED LEG OF LAMB
Make and share this Slow-Roasted Leg of Lamb recipe from Food.com.
Provided by Robbie 22
Time 5h35m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 170°C/335°F (standard) or 150°C (fan).
- Place garlic, onion and rosemary in a metal roasting pan.
- Place lamb leg right side up in the pan. (Note 2).
- Sprinkle generously with salt and pepper and rub it inches.
- Turn lamb over and place it so it mostly sits on the garlic and onion. Sprinkle with more salt and pepper, rub it inches (Video helpful here).
- Drizzle lamb with olive oil. Pour broth and water around the lamb - it won't cover it, that's ok, the lamb sinks into it. Cover with foil (don't use a lid, you want a bit of liquid to steam out).
- Place in the oven and roast for 4.5 hours. (See Notes for roasting time table).
- Remove from the oven, remove foil. Turn lamb over. Check it to ensure the meat is tender (pry a bit off with a fork). If not, return, covered, to oven.
- Return uncovered lamb to oven for a further 45 minutes or until well browned.
- Remove lamb, spoon over pan juices generously. Transfer to serving platter, cover loosely with foil while you make the gravy (stays warm for 1 - 1.5 hours).
- For gravy:.
- Use a large spoon to skim off some of the fat from the surface of the liquid.
- Place pan on the stove on medium high. When the liquid bubbles, add flour.
- Use a whisk to mix it in - this may take a few minutes as the liquid reduces.
- Once it looks like sludge (see video), whisk in 1/2 - 1 cup of water until it becomes a gravy consistency to your taste. Adjust salt and pepper to taste - I rarely add extra salt.
- Strain gravy into a bowl, pressing juices out of the onion etc.
- Pour gravy into jug.
- Recipe Notes:.
- 1. LAMB CUT: This recipe can be made with a leg or shoulder of lamb. Shoulder has more fat running through it than leg, so you can actually roast it uncovered (here's my Slow Roasted Lamb Shoulder recipe), but this recipe will also work with shoulder. This recipe is designed for lamb leg because it's leaner, so it benefits greatly from slow roasting partially submerged in liquid so it doesn't dry out. Cooking it this way also infuses it with flavour.
- 2. The upper side of the lamb leg has more meat so we want to roast that partially submerged in the liquid for most of the cooking time. The upper side of the lamb is rounder and usually has more fat. The underside has less fat and is more flat.
- 3. TRY THIS WITH Truly Crunchy Roast Potatoes!
- 4. MORE ROAST LAMB: Ultra Tender Slow Cooker Roast Lamb, Slow Roasted Lamb Shoulder, Classic Roast Lamb with Gravy (i.e. it's blushing pink inside) and Slow Roasted GREEK Leg of Lamb (delish lemon garlic flavours!).
- 5. Roasting Times (this cook method is pretty forgiving so round up to determine cook time e.g. if your lamb is 1.8kg, use the 2 kg cook times).
Nutrition Facts : Calories 566.8, Fat 37.2, SaturatedFat 15.3, Cholesterol 170.9, Sodium 484.2, Carbohydrate 5.5, Fiber 0.4, Sugar 0.6, Protein 49.2
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