Wednesday, November 14, 2007

Roast leg of lamb

We had a 'thank you' dinner last weekend for a few friends who, for the last few weeks had helped selflessly in a relocation programme despite their very busy work and home schedules. Due to their hard work and unwavering efforts the execution of the move was very successful given the very limited time frame. A job well done!! Thank you again!!

We decided to use this occasion as an excuse (not that we needed any) to kick start the year-end festivity. We always have either turkey or leg of lamb (very often, both) before the end of a year. We will have to reserve the turkey for Christmas or the clan in KL would stage a protest, so roast leg of lamb it is. Managed to get this beautiful leg...almost 4kg of it from Hong Seng, Damai.

This leg of lamb was marinated for two day (in the fridge) with the following:

'Never-failed' lamb marinade

2 sprigs fresh rosemary

a handful of mint leaves
2 bulbs garlic, peeled

1/2 cup balsamic vinegar
juice from one lemon
1/2 cup olive oil
1 tablespoon salt
3 tablespoon sugar

Rub salt and freshly ground black pepper all over lamb. Blitz the rest of ingredients in a blender. By now, the aroma from the herbs, lemon juice and balsamic should be enough to send one into a frenzy. Put marinade and lamb into a plastic bag if can find one big enough to accommodate the leg (which I can't) or just leave it in the roasting pan and cover with plastic. Make sure the lamb is well covered with the marinade (pricking the lamb all over with a fork helps too). Leave in the fridge for at least overnight.
Preheat oven to 200C. Remove lamb from the fridge 30 minutes before roasting, place in a roasting pan with the marinade and add 1 cup of water into pan. Pop it into the oven and cook for 20 minutes. Reduce heat to 180C and continue roasting for about 2 hours (about 30 minutes per kg). If you have a meat thermometer inserted at the thickest part of leg, the reading for medium is 150F and for well done is 160F (had the roast well-done as not quite sure whether our guests will take to having pink flesh and oozing pink juice from the roast!). Remove from oven, cover loosely with foil and let roast stand for at least 10 minutes before carving.

Contrary to what cookbook said about never to have lamb well done because the flesh gets too dry, the well-done roast above was sooo tasty, tender and juicy. Managed one shot only before this whole lot and the next batch disappeared. Serve with simple salad or boiled veggie like broccoli, french beans and glazed carrots. Use the drippings from the roast for gravy - yummy!!

The many hands that made this move possible. TQVM!!

Sorry not many pictures, they all came out too fuzzy to post *red face* (failed the first 'under pressure' test in photo shooting). Once the guests started arriving there was just not much time to wield the camera and when there was, most of the pictures turned out blurry because always in a hurry and lighting always not adequate or right (excuses, excuses...).

K and Jo


sonyart said...

juicy yum yum. *drools*

again. haha

Precious Pea said...

Droolzz...*wipe wipe mouth with tissue*

sonyart said... try this website :)

frank said...

The lamb looks to die for.

I think your tip on not making lamb well done is really good. Many times I had lamb at the restaurant and it was dry in that way.


a feast, everyday said...

sonya, thanks.

pp, congrats on ur Pinang quest.

frank, tq, ivy back yet?

Judy said...

Jo, I used your marinade recipe for pan-fried lamb shoulder chops and it worked great. After marinating, I pan-fried the chops in a hot iron wok till light brown to caramelize and seal in the juices. Arrange on a foil-lined baking sheet, pour marinade over, then into a 180 C oven (with grill function on) for 10 to 15 mins to finish off. Delicious! I served it with your equally delicious pumpkin with balsamic glaze and a salad. Thanks 4 d inspiration and a nice meal.