In Loving Memory of my Mom

In Loving Memory of my Mom
Cooking from the Heart

Tuesday, April 17, 2012

Roast Lamb

I have learn't that when I make roast lamb, it's best to cut it into chunks after and keep it in the gravy so it doesn't dry out. Enjoy

You will need:

A large pot that can go into the oven ( pref cast iron)
Large leg of lamb
4 large onions
dash of olive oil
1/3 bottle of dry white wine
10 plus 5 for roasting garlic cloves whole
5 or 6 sprigs of fresh rosemary
some cornflour and bisto

Method:

Stab the lamb with holes just big enough for a garlic clove. Place pealed raw garlic into the holes.
Heat the oil and brown the leg of lamb all over then remove to the side on a plate.
Add the onions (large cubes) and rest of garlic into the oil and cook until golden brown.
Replace the leg of lamb add the rosemary, salt, pepper and wine and place into the oven at 160deg for about 5 hours.
Remove from oven and take the leg out. Place pot onto the stove and remove the stalks of the rosemary. In a mug, mix a large teaspoon of cornflour and bisto. Mix with a little water to make a paste then add more water to fill mug. Pour into the pot and stir to make the gravy on a med heat.

Cut the leg into chunks and once the gravy is nice and thick, place the chunks back into the pot and cover with the gravy.

Serve with rice and veg xxx

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