Roast Leg of Lamb : Gigot d´Agneau : LCB at Home : Lesson 4 : Part 4
I keep saying the same thing... easy. But, really, it is!
The famed New Zealand leg of lamb; but fresh, not frozen, would be good.
What I did was...
Roast Leg of Lamb : Gigot d´Agneau
oven at 225 C [450F]
Serves: 6 (max)
Ingredients
- 1,5 kilo leg of lamb , shortened (without the 'sirloin' attached) [3#]
- garlic, slices
- butter
- oil
- salt
- pepper
- an onion
- a carrot
- thyme
- bay leaf
Procedure
- Remove the skin from the lamb leg; rip it right off (if it has skin, some don't)
- Slice away the fell/silver-skin/parchment-skin from the surface of the leg; leaving the red meat showing
- Stab/slice/slit the leg all over with a sharp paring knife and insert garlic slices into the slits
- Rub with butter and oil; season with salt and pepper
- Into the oven for 10 minutes
- Turn it, then roast 10 minutes more
- Toss in the veggies and thyme & bay leaf; turn it, 10 minutes more
- Turn it; then roast for the last 10 minutes
- After this (a total of 40 minutes) it will probably have reached 55 C [130 F] internal temperature
- Remove it, put on a platter, rest (at least for 15 minutes - while you do the following)
- Skim off excess fat, if any, from the roasting pan
- On top of the stove, over medium heat, add a cup of water, deglaze
- Simmer to reduce to a sauce
- Strain the remove the veggies and stuff
- Serve
Done
Notes
- Some wrap the thing in kitchen string for a tighter shape. I didn't.
- The garlic slices stay in the meat when serving; little surprises for the guests
- Lamb is best served not well done
- Good cold too.
Technorati Tags: recipe,lamb,leg of lamb
del.icio.us Tags: recipe,lamb,leg of lamb
No comments:
Post a Comment