A celebratory dish perfect for any occasion, flavourful and succulent. The leg bone is removed, meat rolled and netted to hold it together, packaged and easily available in supermarkets in North America.
To cook the leg of lamb, the outer plastic wrapping is removed and discarded leaving the netting on. The leg of lamb is marinated with spices and left overnight in the refrigerator. Roasted in the oven till the desired temperature is achieved. Once out of the oven, it is tented with aluminum foil and allowed to rest. The netting is cut off, lamb carved into slices and served, a family favourite!!!
The boneless leg of lamb is so easy to roast and carve. If cooked at the right temperature, it is tender, moist and juicy. To check for doneness, use an instant-read meat thermometer. Depending on your personal preference, you may roast the lamb to desired degree of doneness. Remove roasted lamb out of the oven when the thermometer registers 10 degrees lower than the desired temperature. Cover and let it rest, at which time, the roast will continue to cook raising the internal heat. Below is a table with detailed cooking temperatures for lamb roast from:
http://whatscookingamerica.net/Lamb/Roast_Boneless-LegLamb.htm
To cook the leg of lamb, the outer plastic wrapping is removed and discarded leaving the netting on. The leg of lamb is marinated with spices and left overnight in the refrigerator. Roasted in the oven till the desired temperature is achieved. Once out of the oven, it is tented with aluminum foil and allowed to rest. The netting is cut off, lamb carved into slices and served, a family favourite!!!
The boneless leg of lamb is so easy to roast and carve. If cooked at the right temperature, it is tender, moist and juicy. To check for doneness, use an instant-read meat thermometer. Depending on your personal preference, you may roast the lamb to desired degree of doneness. Remove roasted lamb out of the oven when the thermometer registers 10 degrees lower than the desired temperature. Cover and let it rest, at which time, the roast will continue to cook raising the internal heat. Below is a table with detailed cooking temperatures for lamb roast from:
http://whatscookingamerica.net/Lamb/Roast_Boneless-LegLamb.htm
Roasted Boneless Leg of Lamb
(Serves 8)
Ingredients:
2 kg or 4.4 lbs boneless leg of lamb (at room temperature)
1 teaspoon cumin powder
1 tablespoon coriander powder
1 to 2 tablespoons garam masala powder
1 tablespoon fennel powder
1 to 2 teaspoons chilli powder
1 tablespoon mint powder
1/2 teaspoon turmeric powder
1/2 cup curds
1/4 cup olive oil
juice of one lemon
salt
Grind to a paste
6 large cloves of garlic (grated)
1” piece of ginger (grated)
4 green chillies
Method:
Make a marinade by combining the spice powders with curds, olive oil, lemon juice and the ground paste.
Cut off the outer plastic wrapping and discard, leaving the netting on.
Season lamb with salt and rub the marinade all over the lamb. Cover and leave to marinate overnight in the refrigerator.
Preheat oven to 400 F or 200 C.
In a roasting pan, place the lamb fat side up on the rack. Add some water to the pan. This helps in keeping the meat moist. If liquid dries out in the pan, add more water.
Roast uncovered for 20 minutes per lb (500 g) for medium or to desired doneness. Refer to the table indicated above for internal cooking temperatures.
Remove from oven, cover with an aluminum foil and let it rest for 15 minutes.
Placed roasted lamb on a cutting board. Using a pair of scissors, cut the netting off and discard. Carve using a sharp knife into slices of desired thickness.
Serve lamb slices with gravy and roasted vegetables.
Gravy
Ingredients:
2 tablespoon butter
1/4 cup flour
Drippings from the pan (strained)
1/2 cup cream
1/4 teaspoon pepper powder
salt
Method:
Melt butter and sprinkle flour. Using a whisk, cook flour for a couple of minutes, then slowly mix in the drippings to avoid any lumps. Add the cream, season with pepper and salt.
Let gravy come to a nice boil, then serve.
Roasted Vegetables
Ingredients:
2 large carrots
4 potatoes
2 tablespoons olive oil
1/4 teaspoon pepper powder
salt
Method:
Preheat oven to 400 F or 200 C.
Cut vegetables into 1" pieces. Season with salt, pepper and drizzle with olive oil.
Place on a baking sheet lined with aluminum foil.
Bake till vegetables are cooked through and tender, around 20 to 30 minutes.
(Serves 8)
Ingredients:
2 kg or 4.4 lbs boneless leg of lamb (at room temperature)
1 teaspoon cumin powder
1 tablespoon coriander powder
1 to 2 tablespoons garam masala powder
1 tablespoon fennel powder
1 to 2 teaspoons chilli powder
1 tablespoon mint powder
1/2 teaspoon turmeric powder
1/2 cup curds
1/4 cup olive oil
juice of one lemon
salt
Grind to a paste
6 large cloves of garlic (grated)
1” piece of ginger (grated)
4 green chillies
Method:
Make a marinade by combining the spice powders with curds, olive oil, lemon juice and the ground paste.
Cut off the outer plastic wrapping and discard, leaving the netting on.
Season lamb with salt and rub the marinade all over the lamb. Cover and leave to marinate overnight in the refrigerator.
Preheat oven to 400 F or 200 C.
In a roasting pan, place the lamb fat side up on the rack. Add some water to the pan. This helps in keeping the meat moist. If liquid dries out in the pan, add more water.
Roast uncovered for 20 minutes per lb (500 g) for medium or to desired doneness. Refer to the table indicated above for internal cooking temperatures.
Remove from oven, cover with an aluminum foil and let it rest for 15 minutes.
Placed roasted lamb on a cutting board. Using a pair of scissors, cut the netting off and discard. Carve using a sharp knife into slices of desired thickness.
Serve lamb slices with gravy and roasted vegetables.
Gravy
Ingredients:
2 tablespoon butter
1/4 cup flour
Drippings from the pan (strained)
1/2 cup cream
1/4 teaspoon pepper powder
salt
Method:
Melt butter and sprinkle flour. Using a whisk, cook flour for a couple of minutes, then slowly mix in the drippings to avoid any lumps. Add the cream, season with pepper and salt.
Let gravy come to a nice boil, then serve.
Roasted Vegetables
Ingredients:
2 large carrots
4 potatoes
2 tablespoons olive oil
1/4 teaspoon pepper powder
salt
Method:
Preheat oven to 400 F or 200 C.
Cut vegetables into 1" pieces. Season with salt, pepper and drizzle with olive oil.
Place on a baking sheet lined with aluminum foil.
Bake till vegetables are cooked through and tender, around 20 to 30 minutes.