Custom Search
|
|
My Great Roast Lamb Recipe
If you fancy something a little different this Sunday, try this classic roast lamb with a French twist. Plus, i've added two recipes for boulangère potatoes and redcurrant gravy to give your meal a real rustic feel. Serves 6 2 red onions, sliced 1 garlic bulb, halved 2kg leg of lamb Zest and juice of 2 lemons, keep shells Few sprigs of thyme Boulangère potatoes and redcurrant gravy, to serve From the storecupboard 3tsp olive oil 1. Preheat the oven to 220C/200C Fan/Gas 7. Put 2 sliced red onions and 2 halves of a garlic bulb in a roasting tray. Pour over 3tbsp water. 2. Make 10-15 slits in a 2kg leg of lamb and put on top of the onions. Mix together the zest and juice of 2 lemons, 3tbsp olive oil and ½tsp black pepper and rub into the lamb. 3. Add the lemon shells to the tray. Insert sprigs of thyme into the slits, season and cook for 20 minutes, then reduce the oven to 190C/170C Fan/Gas 5, spoon any juices over the lamb and cook for 80 minutes for medium to well done (or to your liking). 4. Remove lamb, cover with foil and rest for 10 minutes before serving with boulangère potatoes and redcurrant gravy. Boulangère potatoes This simple peasant dish takes its name from the word for baker in French. When the bread was made for the day, villagers would bring their pots of potatoes to the bakery and cook them in the ovens as they cooled down Serves 6 1.5kg Maris Piper potatoes, sliced as thick as a pound coin 2 shallots, thinly sliced 50g butter 700ml lamb stock * Layer the potatoes in a buttered, shallow, ovenproof dish with the shallots, dotting half the butter between layers. * Pour in the hot lamb stock to come level with the top of the potatoes and dot with the remaining butter. Cook in the oven at 190C/170C Fan/Gas 5 for 20 minutes after the lamb has been in. Redcurrant gravy This is so easy to make and the perfect accompaniment to the lamb and potatoes Serves 6 Lamb juices 2tbsp redcurrant jelly 200ml lamb stock 1tbsp cornflour * When the lamb has finished cooking, strain the juices from the tray into a pan with the redcurrant jelly and the lamb stock and heat until simmering. In a bowl, mix the cornflour with a little water, then whisk into the pan and simmer for a further 1-2 minutes until thickened. Add family/Friends and enjoy! Article Directory: http://www.articledashboard.com I have been writing articles online now for quite a while. I enjoy writing about all sorts of subjects and you can check out my latest websites on Naruto Action Figures and English writing software |
|