So..just finished my dinner and i'm full and sleepy now! All in all I think it went down well, even my brother managed to have two sittings of veg, a feat previously unheard of!
I had to change the dish that I had planned on doing as the local butchers didnt have a shoulder large enough to feed the growing number round the table. S o I opted to roast a 6lb leg of lamb.
Firstly I preheated the oven to 220degrees(gas mark 7) whilst this was waming I took my leg and made 15 incisions into the fleshy side of the meat about 5cm deep, I stuffed these with slices of garlic, and a small sprig of rosemary and thyme pushing them all the way in with my finger. I then rubbed a thick layer of butter all over the top of the leg and seasoned it heavily with salt and black pepper. I also browned off five shallots peeled and quartered in oil and placed these in the roasting dish, placing the meat ontop. I then poured 3/4 of a bottle of white wine into the dish and added a few sprigs of the rosemary and thyme and placed it in the oven for 20mins.
After 20mins turn the oven down to 180degrees(gas mark 4) and roast for 1hr50mins, this should give you a perfect pink lamb. remove the lamb and leave for 15mins allowing it to rest before carving and serving.
The flavours in the lamb were a classic combination and can't really go wrong was delicious.
I served this with roughly chopped honey glazed carrots, heat a spoon of honey (supplied by the naked beekeper) and boil, add a small knob of butter and emulsify, add the carrots and allow to cook until they become a nice dark colour on the tops. finish them in the oven for 30mins so they still have some crunch.
Also served lovely roast tatties and minted french beans. blanch these in salted boiling water for 5mins until al dente and refresh with cold waer. sautee these in butter and some fresh chopped mint whilst your meat is resting.
The lovely sweet carrots went brilliantly with the rich lamb.
Hope you can give it a try one weekend.
No comments:
Post a Comment