Fatimas famous Roast Leg of Lamb Ingredients Leg of Lamb on bone ( large size) 8 cloves of peeled garlic 3 carrots peeled and cut into halves 3 onions peeled and cut into quarters 10 pepper corns 2 tblsp of ground black pepper 2 tblsp of salt 8 cups of water 4 tablsp of oil For gravy - 1/2 cup of butter - 2 tablespoons of plainflour Method Make 1cm holes with sharp knife all over leg of lamb 8 times and place/ push garlic cloves into the holes . Rub with salt and pepper and a little oil . Heat oil in very large pot till hot - sear meat till dark brown on all sides - add onions , carrots and pepper corns and allow it to fry in oil with meat until very brown , the browner your searing of meat and veggies the more richer your gravy will be in flavour and colour . A sprig of rosmary ( optional ) . Add 4 cups of water and cook on medium high for an hour . Add the rest of the water, put lid on and cook for 2 hours on medium heat - never let the water cover the meat completely while cooking ...this will tighten the meat . Turn the leg of lamb every half an hour . After the 3 hours cooking take out the leg of lamb - cover with foil to allow to rest - take remaining gravy in pot - strain into a smaller pot, add butter and flour and cook on medium heat stirring continuously - until almost thick and glossy . Carve meat and place in ovenproof deep dish - pour the gravy all over meat , this will keep the meat moist and juicy- you can serve immediately with roast veggies on the side or Cover with foil and place in low heat oven until ready to serve I always buy quality meat , therefore I refrain from throwing in too many herbs, spices etc . As it takes away from the sweet natural taste of the lamb - the carrots brings out the sweetness of the lamb - one sprig of Rosemary is more than enough. Taste the gravy to ensure that its seasoning compliments your desired taste .
Posted on: Tue, 15 Oct 2013 08:40:00 +0000
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