Roast Leg Of Lamb Cape Style Recipes

CHEF JOHN'S ROASTED LEG OF LAMB

Steps:

• Stir 1/4 cup pomegranate molasses, garlic, rosemary, kosher salt, black pepper, Aleppo pepper, mint, and cumin together in a bowl.
• Arrange the butterflied leg of lamb onto a work surface with the fatty side facing down. Cut 2 deep slashes in each of the the fleshy ends of the meat. Flip the lamb and cut 10 to 20 shallow slashes across the surface of the fat.
• Spread 3/4 the pomegranate molasses mixture onto the meat-side of the lamb to coat completely. Fold meat together and turn into a large bowl. Spread remaining pomegranate mixture over the fatty side of the meat. Cover the bowl with plastic wrap and refrigerate 8 hours to overnight.
• Preheat oven to 350 degrees F (175 degrees C). Place a roasting rack in the bottom of a roasting pan.
• Remove lamb from marinade and discard excess marinade. Gather roast and place onto a work surface with fatty side facing upwards. Tie the center section of the roast with kitchen twine to cinch the roast together. Repeat ties four times along the length of the roast.
• Season roast with salt and transfer to prepared roasting pan. Pour water below the rack to cover the bottom of the pan.
• Roast in the preheated oven until hot and slightly pink in the center, about 1 3/4 hours. An instant-read thermometer inserted into the center should read at least 135 degrees F (57 degrees C). Rest for 15 minutes, transfer to a plate, and brush with remaining pomegranate molasses.

ROASTED LEG OF LAMB

Steps:

• For the cleanest-looking presentation, trim 1 1/2 inches of flesh from the shank bone with a sharp paring knife. (Your butcher may be willing to do this for you.)
• The fell is a thin outer layer of fat that you may find if you buy an untrimmed leg from a butcher. It's very tough, so it's important to remove all of it. A long knife with a sharp thin blade is the best tool for the job.
• Trim the excess fat that lies beneath the fell, but leave enough to enrich the meat and gravy. It also crisps up nicely when broiled, which helps give the carved slices great texture. Use shears to trim the fat pads around the hip, or large end.
• Make incisions 1 inch long and 1/2 inch deep all over the leg; they?ll allow the aromatic rub to penetrate the meat more easily. Roughening the surface in this way also results in a crisper, more flavorful crust after broiling.
• Stir together salt, pepper, garlic, rosemary, mustard, and oil in a small bowl until it forms a wet paste. Spread rub evenly over lamb, working it into the incisions. Let lamb sit at room temperature, about 30 minutes. Meanwhile, preheat oven to 425 degrees.
• Transfer lamb, fat side up, to a large roasting pan fitted with a rack, and add broth. Roast lamb 20 minutes. Reduce temperature to 325 degrees, and roast until a thermometer inserted into thickest part of flesh near the bone reaches 130 degrees to 135 degrees (medium-rare), about 55 minutes. Increase temperature to broil; broil until surface sizzles and becomes brown and crisp, about 5 minutes. Transfer lamb to a platter or carving board; let rest at least 20 minutes before carving.

DELICIOUS SIMPLE MARINADE FOR ROAST LEG OF LAMB

Steps:

• Mix together all the ingredients. Taste and make adjustments to seasoning according to taste.
• Using a sharp knife, make several small slits into the leg of lamb to allow marinade to penetrate. Thoroughly baste the leg of lamb in the marinade.
• Place the lamb, along with the marinade, in a dish big enough to hold the meat. Pour the remaining marinade over it, and place in the refrigerator.
• Allow to marinate overnight, turning once. Baste meat once more before putting into the oven to roast.
• Enjoy!

ROAST LEG OF LAMB

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Cut slits in the top of the leg of lamb every 3 to 4 inches, deep enough to push slices of garlic down into the meat. Salt and pepper generously all over the top of lamb, place several sprigs of fresh rosemary under and on top of the lamb. Place lamb on roasting pan.
• Roast in preheated oven until the lamb is cooked to your desired doneness, about 1 3/4 to 2 hours. Do not overcook the lamb, the flavor is best if meat is still slightly pink. Let rest at least 10 minutes before carving.

ROAST LEG OF LAMB - AUSSIE STYLE.

Steps:

• Pre-heat your oven as high as it will go while you prepare the lamb.
• Rub the oil all over the leg - top and bottom in a good sized baking tray.
• Cut each garlic clove into 6ths. Use a paring knife, cut small incisions all ove the lamb and carefully push a garlic into each hole.
• Remove the rosemary from the sprigs and sprinkle all over the lamb. Finally sprinkle the salt on top.
• Place into your hot oven and turn down to 220oC for 30 minutes.
• Turn the heat down and bake at 160oC for 4 hours. If you choose to add veggies, do it during hour 2 - that gives them 2 hours to cook. Carefully pour the lamb fat over your veggies to make them crispy and taste amazing.
• Strain the fat and juices off. Reserve the pan juices (not the fat) to make lamb gravy.
• Serve roast lamb with roast veggies, gravy, mint sauce and a slice of bread with butter (to mop it all up with).
• Veggies to add in hour 2: little onions, carrots, potatoes, sweet potato, pumpkin and parsnip.

SLOW-ROASTED LEG OF LAMB

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).

CAPETOWN LAMB (SOUTH AFRICA)

Steps:

• Using the tip of a sharp paring knife, make slits about an inch deep all over the surface of the lamb, spacing them about an inch apart.
• Insert a sliver each of garlic and ginger into each slit.
• Place the lamb in a non-reactive roasting pan and set aside while you prepare the Marinade.
• Combine the Worcestershire sauce, soy sauce, sugar, both the mustards, lemon juice, oil, garlic, ginger, scallions, red pepper flakes,coriander, and cumin seeds in a small, heavy saucepan and bring to a boil over medium heat, stirring to dissolve.
• the sugar. Cook until thick and syrupy, about 3 minutes, stirring.
• frequently to prevent sticking. Remove from the heat and taste for seasoning, adding salt and pepper as necessary. Let cool to.
• room temperature.
• Pour half the cooled marinade over the lamb in the roasting pan, brushing to coat on all sides. Cover and let marinate, in the.
• refrigerator, for 3 to 8 hours.
• Set up the grill for indirect grilling (check in the grilling forum about inderect heat). placing a large drip pan in the center, and preheat to medium.
• When ready to cook, place the lamb on the hot grate over the drip.
• pan and brush with more glaze. Cover the grill and cook the lamb.
• until done to taste, 2 to 2 1/2 hours; an instant-read meat.
• thermometer inserted in the thickest part of the leg (but not.
• touching the bone) will register 16Q`F for medium. Brush the leg.
• with glaze two or three times during cooking. If using a charcoal.
• grill, add 10 to 12 fresh coals per side every hour.
• Transfer the lamb to a cutting board and brush one last time with marinade, then let stand far 10 minutes before carving. While the lamb stands, heat any remaining marinade to serve as a sauce with the lamb.

ROAST LEG OF LAMB, CAPE STYLE

Steps:

• Trim the leg, but don't cut off the fat unless the leg has an excessive layer of fat. The fat is part of the deliciousness, and prevents drying out out the meat during roasting.
• Using a small pan, roast the coriander -- shake the pan so it does not burn. Roast just until you can smell it, or it starts to catch.
• In a mortar and pestle, crush the coriander slightly. The seeds do jump around, so hold one hand over the mortar!
• Slice the garlic cloves into strips, and chop the bacon. Keep a small pile of dried thyme at hand.
• With a sharp paring knife, stick slits all over the lamb and on the underside. These can be enlarged with a finger. Roll a sliver of garlic and a piece of bacon in the dried thyme, and stuff into each slit.
• Put the leg in a non-reactive glass or ceramic dish -- an oval-shaped one is best, or use a suitable rectangular Pyrex dish.
• Pour the red wine over the lamb, to come up halfway.
• Take a palm full of coriander seeds and rub over the lamb, also on underside. Sprinkle the rest over and also into the red wine, along with more garlic and thyme.
• Marinate the lamb for at least 24 hours, but preferably 2 - 3 days. Turn once or twice every day.
• To roast, heat oven to medium, 350 deg F/180 deg F.
• Lift leg out of wine and into an oven roaster. Do not use the wine marinade, as it often turns a little bitter, but keep some to add to the gravy later.
• Add no more than 1/2 cup water to the roaster (preferably the oval tin type). If leg is lean, dribble over cooking oil. If the leg has a nice layer of top fat, no oil is necessary.
• Roasting time is hard to prescribe: it was usually calculated at about 25 minutes per lb. plus 25 minutes extra. It all depends on whether you have a tender lamb which you'd prefer to keep slightly underdone, or an older, muttony leg which might need enough time in the oven to cook through.
• I will calculate the time given here on a 6lb leg of lamb @ 25 minutes per pound, but that might be too long for a tender leg.
• When done, lift on to a serving platter. Skim off most of the fat, and if your roaster is okay with it, put it on a stove plate. (Otherwise decant all juices and bits to a small pot).
• Use beef stock (use granules or whatever you have) to make 3/4 cup of stock, and add 1/4 cup of the leftover wine marinade. Whisk in 2 level tablespoons flour. (I would use Bisto, but I can see the shocked expressions -- don't worry, this way Bisto makes excellent gravy).
• Whisk the stock into the pot or roaster with the scrapings and juices, and stir until it starts bubbling and thickens. Taste -- it might need more salt and will certainly need black pepper.
• Anoint the leg with a couple tablespoons of gravy.
• As the leg was not salted, put the salt pot on the table.
• Serve with yellow rice, the gravy, stewed green beans, a carrot side dish and roast potatoes. With whatever salad you like -- and mint sauce, which will be posted separately.
• A mellow S A Merlot or Pinotage would go well with this. And please see that the carver does his job correctly -- against the grain.