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If you're coming for dinner (or lunch) at my house, I'll probably feed you this..
Introduce
Chef :
Kate HannahIf you're coming for dinner (or lunch) at my house, I'll probably feed you this..
my slow-roasted lamb with garlic, lemon, and oregano
Ingredient
Food ration :
6-8-servings-mo
1 1.3 - 1.5 kg
leg lamb of , room room temperature
3 teaspoons
oregano dried
50 grams
butter , softened
3 tablespoons
olive oil
1 cup
water
2 tablespoons
plain flour
2 cups
chicken stock
Cooking instructions
* Step 1
Preheat the oven to 200°and place the leg of lamb in a roasting tray, preferably one with higher sides.
* Step 2
Pierce the lamb with a sharp knife 10-12 times all over, then insert the slivers of garlic. Sometimes you need to twist the knife, which feels a little macabre, but you want the garlic to infuse the lamb, and not burn.
* Step 3
Rub the lamb with the softened butter, then squeeze over the juice of the lemons - i just squeeze by hand, using the fingers of my other hand to catch the pips (this also helps get rid of the garlicky smell on your fingers, so it's win-win).
* Step 4
Then pour over the olive oil, and season with the oregano, salt, and pepper, crushing the oregano and salt with your fingers as you sprinkle.
* Step 5
You can also now add some sturdy fresh herbs of your choosing, should you have them to hand. Rosemary, thyme, or fresh oregano all work very well here.
* Step 6
Place the roasting tray in the preheated oven and roast for 20 minutes, until the lamb has started to acquire a nice golden brown colour.
* Step 7
Remove from oven and lower the heat - to 120° if you are roasting for 7 hours, and to 150° if you are doing the shorter 5 hour cooking time. Pour the water around the leg of lamb in the tray, tent with foil, and return to the cooler oven.
* Step 8
If you'd like to roast potatoes alongside the meat, parboil the Agrias, and turn the heat up on the lamb plus potatoes for the last 45 minutes of cooking.
* Step 9
To serve, remove the lamb to a warmed platter and "carve" (this is more like shredding).
* Step 10
Meanwhile, heat the juices in the tray or a small pot, until bubbling fiercely. Add 2 tablespoons flour, and cook off, as you would for a roux. Add 2 cups stock, vegetable cooking water, or 1 1/2 cups water and 1/2 cup wine, and beat with a whisk until thickened. Check the gravy for seasoning, and put into a warmed jug or gravy boat.
* Step 11
Serve the lamb with the potatoes, gravy, mint jelly, and either a rocket salad or steamed greens such as broccolini or spinach.
Note: if there is a photo you can click to enlarge it
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