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Roast Leg of Happy Lamb
The classic way of cooking this is to make incisions all
over the joint and put slivers of garlic and rosemary into
the holes prior to cooking. There are many variants on this
theme, including anchovies or ginger - whatever!
This recipe from Clarissa Dickson Wright is an usual one from
Bert Greene who adapted the North African method of using pickled
lemons.
Allow 10-12 minutes per 450g (1lb) for rare, 15 minutes for medium
rare, 20 minutes for well done.
Serves 6-8
1 leg of Happy Lamb, approx. 2.75Kg (6Lb)
2 organic lemons
1-2 large garlic cloves, slivered
1tbsp. Dijon mustard
½ tbsp. Ground ginger
½ tbsp. Olive oil
salt and freshly ground black pepper
- Peel the lemons, keeping the peel in one long
strip. Cut each strip into three so that you have 6 long
strips
- Without breaking the skin, score the surface
of the lamb with cross-hatched diagonal lines at 4cm intervals.
- Thread one long strip of rind into the eye of
a larding needle. Make small holes every 2.5cm along
the holes on the score marks, going in at one, under the
skin, and out at another - just as if darning a sock! The
finished surface of the lamb resembles a woven basket. Make
several small incisions between the lemon rinds and insert
slivers of garlic.
- Place the joint in a roasting pan. Squeeze
the lemons and combine the juice with the rest of the
ingredients. Spoon over the lamb and refrigerate for two
hours.
- Preheat the oven to 230C/450F/gas mark 8.
Roast the lamb in the preheated oven for 15 minutes.
Reduce the heat to 160C/325C/gas mark 3. Baste every 15 minutes
and cook for the remaining calculated time. Rest for
10 minutes before carving.
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