Posts tagged - lamb

Greek Style Roast Leg of Lamb

Lamb leg

Greek Style Roast Leg Of Lamb, Photo Credit www.crushmag-online.com

This recipe is done by Chef Jaco who has been with me for many years, currently looking after the Banqueting operation at the hotel. What makes this recipe great the lemon and tomato, giving the lamb that smack for more. We prefer removing the lamb from refrigerator a hour before roasting to bring to room temperature. Adding more garlic is optional and advised. This Recipe was first published as part of an Easter recipe compilation for crushmag-online

Basting Sauce
5 cloves garlic, grated
1 Tbsp rosemary, chopped
zest of 1 lemon
salt & black pepper
1 Tbsp dried oregano
juice of 4-6 lemons
250 ml olive oil
6 tomatoes, grated

Lamb
2-2.5 kg leg of lamb
5 cloves garlic, sliced into quarters
15-20 sprigs rosemary
mirepoix (1 large onion, 1 large carrot, 2 sticks celery, 1 leek cleaned and sliced)
3 tomatoes, diced
10-12 baby potatoes
250 ml water

Preheat the oven to 180 °C

While the oven is preheating make the basting sauce by combining all of the ingredients in a bowl. Set aside until ready to use.

Turn the heat down to 165 °C.

Make small incisions in the flesh of the lamb on both sides. Insert the garlic slices into the incisions.
Season the lamb leg well with salt, pepper and baste.
Place the leg of lamb on a bed of rosemary, the mirepoix and the diced tomato. Roast for 1.5 hours, turning and basting the lamb every half hour.

Scatter the baby potatoes around the lamb and pour in the water. Add a little more water if it becomes too dry.
Finish at 190 °C for about 20 minutes. If you enjoy your lamb a little extra well done, cook for an additional half hour.

When the lamb is cooked, remove from oven and allow to rest for 10-12 minutes before carving.

Photo Credit www.crushmag-online.com

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BBQ butterflied leg of lamb

 

BBQ Butterflied Leg of Lamb Photo by Russel Wasserfall

BBQ Butterflied Leg of Lamb
Photo by Russel Wasserfall

While we still have the holiday season going this is a great Sunday treat instead of roasting that lamb in the oven. I did this shoot with my good friend Russel Wasserfall a long time ago, for a simple Christmas lunch. We served the lamb with a baby gem and mushroom salad, new potatoes. This is to good to leave only for Christmas.
This recipe is enough for about 8 people, but I would not suggest sharing with the neighbours as it is great with sandwiches the next day.
Use a sandwich braai grid to ensure quick turn. I like to use a fairly hot fire and turn the lamb often. It is important to get that caramelisation going, this is what makes the lamb great from the fire.

INGREDIENTS
1 leg of lamb 1.5 – 2 kg de boned and butterflied
Basting
4-5 cloves crushed garlic
½ onion chopped
3 sprigs rosemary picked and chopped
2 tbsp chopped parsley
6 – 8 sprigs thyme picked
Zest of one lemon
80ml lemon juice
2 anchovies
1 tsp crushed black pepper
4 tbsp olive oil

Place all the ingredients in a food processor and blend, does not have to be very smooth.

Course salt as required
3 sprigs rosemary
3 sprigs thyme
6 Bay leave
METHOD

Season lamb with salt and pour over the marinade
Leave in marinade for about one hour turning when you feel like it.
Add remainder of whole herbs

When the fire is ready Braai or BBQ meat.
It does not take long, it will take approx. 30 minutes on a medium fire.
Need to ensure that the meat is turned often.
While this is happening drink a cold beer.
Baste with marinade with every turn
The fat needs to be crispy so allow more time with fat on fire side.

Cook the lamb to a medium – medium rare if needed, allow the lamb to rest for at least 15 minutes this will ensure a good redistribution of juices.

Photo by Russel Wasserfall

 

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