Somasenguptaeasterrecipesspicyroastlambwithclassicindi Food

MEDITERRANEAN ROAST LAMB

Steps:

• Preheat the oven to 350F, lightly oil a shallow roasting pan.
• In your blender (food Processor), with the metal blade blend the olives, garlic, spices and oil.
• Blend until almost pureed.
• Smear all over the lamb leg, place roast in the pan and roast for apprx 1 hour (apprx 20 minutes per lb.) or until the internal temp reaches 155F.
• Let it rest for 10 minutes before carving.

ROAST LAMB

Steps:

• Preheat oven to 450-degrees F.
• In a large roasting pan combine the red onion, 2 teaspoons oil and garlic in the center of the pan. Place parsley sprigs, rosemary sprigs, and thyme sprigs on top of the onion mixture.
• Place lamb on top of herbs and drizzle with remaining oil (1 tablespoon). I also placed 6 peeled potatoes around lamb (not in original directions).
• Sprinkle lamb with salt, pepper and chopped herbs.
• Roast for 15 minutes.
• Reduce oven to 350-degrees F. and roast until meat is done (for medium rare meat thermometer inserted into lamb reads 145-degrees F.) about 75 - 90 minutes.
• Transfer lamb to a cutting board and cover loosely with foil for about 15 minutes before slicing. The easy way for me to slice lamb is to hold the leg bone vertically and slice the meat vertically.

GINGER-LEMON ROAST LAMB

Steps:

• Trim any excess fat from lamb.
• Make 1/2 inch (1 cM) deep slits all over leg.
• In a small bowl, combine ginger, lemon rind, garlic, thyme, flour, salt and pepper.
• Stir in lemon juice to make paste.
• Coat lamb leg well, making sure it seeps into all the slits.
• Cover and refrigerate for at least 3 hours, or overnight.
• PREHEAT OVEN TO 450 degrees F (230C).
• Place lamb leg in shallow roast pan; pour wine into pan.
• Roast uncovered, 15 minutes.
• Reduce oven temperature to 325 degrees F (160C) and continue roasting for about 1-1/4 hour longer, or until internal temperature of meat is 130F (54C).
• Add water, if roast pan becomes dry.
• Remove lamb and let rest for 15 minutes under tent of foil, prior to carving.
• Skim fat from pan juices;.
• Add more water or wine, if necessary and bring to a boil, scraping up any brown bits from the pan.
• Dissolve cornstarch in 2 Tbsp (25mL) cold water and stir into pan.
• Cook, stirring all the while, until bubbly and thickened.
• Carve lamb leg and you would normally, and serve with your favourite vegetables, orzo or rice.
• Gravy on the side.

SOMA SENGUPTA EASTER RECIPES: SPICY ROAST LAMB WITH CLASSIC INDI

Steps:

• Place the dry spices in a small fry pan & toast briefly, about 1-2 minutes to awaken the flavors. Place the toasted spices in a small mixing bowl & add the olive oil, chopped garlic, honey & sea salt. Mix well to form a paste & rub in on all sides of the lamb leg. Refrigerate & marinade overnight.
• The next day about an hour before cooking, remove lamb from refrigerator and let stand.
• Pre-heat oven to 350 degrees F.
• Place the lamb leg in the center of a roasting rack and place the rack in the roasting pan. Cook in center of oven for I hour. Use an instant-read meat thermometer and take the temperature of the thickest part of the leg meat. Your meat thermometer should read about 118 degrees F. If it does not, watch carefully and continue to cook until the temp reads just 118 degrees F. Remove the lamb from the roasting pan to a flat surface to rest.
• For mint sauce: Blend all ingredients in a blender until semi-smooth.
• For jus: Pour off as much of the fat as you can from the bottom of the roasting pan. Put the pan on top of a burner on your stove. Start a low heat under the pan and when the drippings begin to sizzle, pour in the wine or stock and add the fresh chiles. Simmer, scraping the pan to release solids, for 3-4 minutes. Remove from heat, taste and adjust seasoning. Pour over the leg of lamb.

ROAST LAMB WITH LEMON AND HERBS

Steps:

• Combine herbs, pepper, garlic, and olive oil in small bowl.
• Squeeze juice from lemons into another small bowl.
• Cut lemon shells into quarters and place in roasting pan.
• Trim excess fat from lamb roast and place on top of lemon shells; make shallow, ¾-inch-long slashes all over lamb.
• Pour lemon juice over lamb.
• Spread herb mixture over lamb and press firmly.
• Sprinkle generously with sea salt.
• Roast lamb at 400 for approximately 2-3 hours or until done as desired.

SOMA SENGUPTA PASSOVER RECIPES- HORSERADISH GLAZED BRISKET WITH

Steps:

• Preheat the oven to 325°. Season the brisket generously with salt and pepper. In a very large enameled cast-iron casserole, heat 3 tablespoons of the vegetable oil. Add the brisket and cook over moderately high heat, turning, until browned all over, about 12 minutes. Carefully transfer the brisket to a rimmed baking sheet, fat side up.
• Pour off all but 4 tablespoons of the fat from the casserole. Add the onions and the sliced garlic and cook over moderate heat until softened, about 3 minutes. Add the carrots, parsnips and potatoes and cook over moderate heat until browned in spots, about 5 minutes. Add the celery and cook for 2 more minutes.
• Meanwhile, in a small bowl, combine 1/4 cup of the prepared horseradish with the minced garlic and 1/2 tablespoon of vegetable oil. Spread the garlic-horseradish paste on the fat side of the brisket.
• Pour the red wine into the casserole. Bring to a boil and cook over high heat, scraping up the browned bits from the bottom of the casserole, 1 minute. Push the vegetables to the side of the casserole and add the bay leaves. Set the brisket, horseradish side up, in the center of the casserole. Pour the beef stock around the brisket and bring to a simmer over moderate heat. Cover the casserole, transfer to the oven and cook for 3 hours.
• Increase the oven temperature to 350°. Uncover the casserole and roast for about 30 minutes, until the brisket is browned on top and the gravy has thickened.
• Carefully transfer the brisket to a carving board and let rest for 30 minutes. Discard the bay leaves. Using a slotted spoon, transfer the vegetables to a serving platter and cover with foil to keep warm.
• Pour the brisket cooking liquid into a fat separator and let stand until the fat rises to the surface. Pour the cooking liquid into a gravy boat and discard the fat. Whisk the remaining 1/4 cup of prepared horseradish into the gravy and season with salt and pepper.
• Thinly slice the brisket across the grain and transfer to the platter with the vegetables. Spoon some of the gravy over the brisket and vegetables and serve, passing the remaining gravy at the table.