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  • Roast Leg of Lamb: WWW - Recipes.co - NZ

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    John
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    This recipe provides instructions for roasting a leg of lamb that serves 8 people. The lamb is pierced with garlic and rosemary, brushed with olive oil and seasoned, then roasted at 170C until a skewer inserted into the thickest part comes out with clear juices. The lamb rests for 25 minutes before carving. Optional gravy instructions are also included.

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    LAMB

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    recipecard-roastlegoflamb

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    This recipe provides instructions for roasting a leg of lamb that serves 8 people. The lamb is pierced with garlic and rosemary, brushed with olive oil and seasoned, then roasted at 170C until a skewer inserted into the thickest part comes out with clear juices. The lamb rests for 25 minutes before carving. Optional gravy instructions are also included.

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    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as pdf or txt
    17 views2 pages

    Roast Leg of Lamb: WWW - Recipes.co - NZ

    Uploaded by

    John
    This recipe provides instructions for roasting a leg of lamb that serves 8 people. The lamb is pierced with garlic and rosemary, brushed with olive oil and seasoned, then roasted at 170C until a skewer inserted into the thickest part comes out with clear juices. The lamb rests for 25 minutes before carving. Optional gravy instructions are also included.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as pdf or txt
    of 2

    Roast Leg of Lamb

    www.recipes.co.nz
    Roast Leg of Lamb
    Ingredients - serves 8 Method
    1 whole Quality Mark lean leg Note weight of the lamb. Pierce
    of lamb, trimmed with a sharp knife and add slivers
    6-8 cloves garlic, peeled and of garlic and rosemary sprigs.
    cut into slithers Brush with oil, season with salt and
    Fresh rosemary sprigs pepper and place on an oven
    2-3 Tbsp olive oil rack in a roasting dish.
    Salt and pepper
    Preheat oven to 170C and roast
    the lamb for 15-20 minutes per
    500g (fan-forced) or until cooked
    to your liking. Insert a skewer into
    the thickest part of the leg to the
    bone, and when the juices run
    clear the lamb is cooked.
    Remove from oven, cover and
    rest for 25 minutes in a warm
    place before carving.
    Cooks Tip
    To make gravy, drain all but
    3 Tbsp juices from the roasting
    pan. Stir in 3 Tbsp flour, cook over
    a low heat for 2-3 minutes, stirring
    well to remove lumps. Add 2
    cups warm beef stock or water,
    scraping the bottom of the pan to
    incorporate the sediment, which
    is full of flavour. Simmer until thick
    and season with salt and pepper
    to taste.

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    www.recipes.co.nz

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