This roast
lamb was very tender but not as flavourful as I'm used to. I couldn't decide whether that was because of
the length of cooking or just the lamb itself.
Ingredients:
Champagne
leg of lamb – this means that the lamb shank end has a bone in but the rest of
the leg has been deboned and rolled.
Sprigs of
rosemary
Worcestershire
Sauce (to add a hint of anchovy)
Buddha's
Hand (lemon would be fine)
Garlic oil
Salt &
Pepper
Sherry and
water
I donned
gloves and rubbed the lamb with some chopped rosemary, oil and zest together with
the salt and pepper.
I popped it
into a heavy roasting dish and sploshed in equal amounts of sherry and water. I covered the dish with foil and roasted the
lamb for 4 to 5 hours in a low oven. I
think I left it just a bit too long – 3 ½ hours would have been fine – I think
it cooked more quickly because half of it had been boned.
I took it
out to rest for 20 minutes while I cranked up the oven to do some oven chips –
I gave the lamb a 10 minute blast with the foil off to get some colour going.
That was
it. Next time I'll be looking to infuse
more flavour.
I've never had this cut before -- always the butterflied leg and shank separate. The simple way you roasted this looks awesome. We love lamb and eat it quite often.
ReplyDeleteI had never heard of the term champagne with lamb. We buy a shoulder if we can get it and cube it for stew or kebabs, grind the rest as mince. We both love lamb, too bad you wasn't as you hoped. But that's what our cooking experiments are all about - finding the perfect recipe. Looks good.
ReplyDeleteThat's a wonderfully small leg of lamb. I think the over-sized lambs that supply our markets would have that part weighing 12 or 14 lbs.
ReplyDeleteToo bad the flavor wasn't as expected.
best... mae at maefood.blogspot.com
I really like lamb but I've never attempted to cook it before. Too bad the flavor wasn't quite there but the picture looks delicious!
ReplyDeleteFresh lamb is a little hard to find here (and very expensive when you do). h well, I guess if I'd splurged, I'd want to use a different recipe anyway. ;-)
ReplyDeleteI'm not a fan of lamb, but it sounds good.
ReplyDeleteI've had mixed luck with lamb. Legs, usually good, any other cuts not so. Like the one I just posted. The BBQ sauce was fabulous, but the chops, gristly and fatty, hardly any meat.
ReplyDeleteI am not familiar with the name of that cut either. It looks good--sorry it wasn't tender. ;-)
ReplyDelete