Slow Roasted Paper Wrapped Leg Of Lamb From Olive Magazine April Food

SLOW ROASTED PAPER WRAPPED LEG OF LAMB FROM OLIVE MAGAZINE APRIL

Slow Roasted Paper Wrapped Leg of Lamb from Olive Magazine April image

From Easter menu by Maria Ellis to be served with braised butter beans and tomatoes http://www.recipezaar.com/braised-butterbeans-with-tomatoes-from-olive-magazine-april-10-417782 time does not include marinating overnight.

Provided by cakeinmyface

Categories Lamb/Sheep

Time 4h10m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

2 1/2-3 kg leg of lamb
6 garlic cloves (thinly sliced)
50 ml olive oil
2 lemons, juice of
1 large bunch dill (finely chopped)
2 teaspoons ground cinnamon
1 teaspoon ground cumin
4 sprigs oregano (or 1 teaspoon dried)

Steps:

Trim excess fat from the lamb and put the leg ontio 2 large sheets of baking paper. Make incisions all over the with a small sharp knife and push in the garlic slices.
Mix the 50ml olive oil with lemon juice and drizzle over the lamb and season with sea salt. Rub with remaining herbs and spices.
Cover with another piece of paper and fold the bottom pieces over the top pieces to form a tight parcel. Secure with string. Marinate in the fridge overnight or for at least 1 hour.
Remove from fridge and allow to come to room temperature, preheat oven to gas mark 3.
Place lamb in roasting tin with end of the leg slightly elevated to stop any juices escaping, bake for 3 hours.
Remove from over and rest for 30 minutes before carving serving with cooking juices.

SLOW ROASTED LEG OF LAMB

Slow Roasted Leg of Lamb image

This recipe is best if domestic lamb is used, as it is much more mild and flavorful than imported lamb. I made this recipe for a friend in TN that did not have a smoker. It is based on my pulled pork recipe I perfected in a Trager smoker.

Provided by The Flying Shepard

Categories Lamb/Sheep

Time 4h30m

Yield 4 serving(s)

Number Of Ingredients 18

Ingredients

10 pieces fresh thyme
10 pieces fresh rosemary
4 garlic cloves, diced
1/2 cup dried apricot, diced
1/2 cup madeira wine
1/2 teaspoon Anjou pear, vadouvan (optional)
1/2 teaspoon salt and pepper
4 garlic cloves, diced
1 teaspoon coriander
1 teaspoon allspice
1 teaspoon cumin
1/4 cup olive oil
6 cups apple juice
1 ounce of chopped fresh rosemary
1 ounce of chopped fresh thyme
2 lemons, sliced
1 ounce of chopped fresh herb
1/2 teaspoon Anjou pear, vadouvan (optional)

Steps:

Prep: Mix the stuffing to combine the ingredients. Rub the lamb with the mixture. Reserve the solids and most of the liquid for the stuffing. Tie the roast and refrigerate overnight.
Browning: In a large pan, combine the dry browning ingredients and rub the meat. Heat the oil in the pan and brown the roast on all sides. Deglaze, and add to the roasting pan.
Roasting: Preheat the oven to 225°F Rub the herbs onto the roast. Place the roast in a pan. Add liquid of choice, apple, pineapple, stout beer, Madeira are all good choices. You can use water at first and add flavor later in the roast. You can baste or rotate the roast. Basting maintains a better presentation of the herb crust. Rotating improves flavor and moisture. You can always finish with fresh herbs. Cook to 145F minimum temperature. Note, you can remove the meat at 5 degrees early as the temperature will rise during the rest. https://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/meat-preparation/focus-on-lambfrom-farm-to-table/CT_Index.
Finishing: Remove the roast and let rest at least 120°F This retains the juice and tenderness of the meat. Add liquid to the pan as needed to deglaze. Thicken to make a gravy as desired.
Notes:.
If roasting vegetables, you will want to return them to an oven at 450F to properly brown them.
Vadouvan is an exotic spice that works well with Lamb. Use sparingly if you can find it.

Nutrition Facts : Calories 391.3, Fat 14.9, SaturatedFat 2.2, Sodium 23.7, Carbohydrate 61.5, Fiber 5, Sugar 45.5, Protein 2.4

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