Slow-roasted leg of lamb with anchovies, garlic and rosemary
As we were having our relatives over, I cooked a 2.5kg lamb leg with the bone intact, using the Heston slow-roasting method but being me, I skipped most of the steps (which I felt was unnecessary such as browning and blanching the garlic in milk), so here I'm presenting the easiest, laziest, tastiest recipe for slow-roasted leg of lamb!
The leg of lamb is studded with garlic slivers, rosemary and anchovies.... a lot of top chefs use anchovies in their roasted lamb recipe, and I have to say it works! According to Heston Blumenthal, "The combination of lamb with anchovies may sound odd but it really works – the savouriness of the anchovies brings out the best in the meat without tasting fishy at all."
This time, I cooked it until the thickest part of the meat registered 60°C on the meat thermometer to suit my guests, however if you like your meat more pink, then cook it until 57°C. The meat was tender, flavorful and absolutely delicious - everyone loved it!
Even babysumokids asked for seconds.. ;)
Slow-cooked roasted leg of lamb with garlic and rosemary
Recipe by Baby Sumo, adapted from here
Preparation time: 10 minutes
Cooking time: 2 hrs 30 minutes
2.5kg lamb leg, on the bone
2 tbsp olive oil
8 garlic cloves, peeled and cut into slivers
6 rosemary sprigs, cut into smaller sprigs
50g anchovies in oil, cut into small slices
Salt, to taste
Homemade fresh mint sauce
1. Preheat oven to 90°C (roast mode).
2. Rinse the leg of lamb and then pat very dry with a kitchen towel. Line a baking tray with tin foil and place leg of lamb on the tray.
3. Rub the lamb on both sides with the lamb. Using a sharp knife, cut small slits in the surface of the lamb at regular intervals. If necessary, use a small spoon to enlarge holes. Fill holes with an anchovy slice, a garlic sliver and a few rosemary leaves. Pour the remaining anchovy oil all over the lamb (optional).
4. Place lamb in oven for 2 3/4 - 3 hours or until internal temperature at the thickest part reaches 60°C (medium). If you like it to be medium rare, cook until 57°C (approx 2 1/2 hours).
5. Once you have achieved the desired tempearature, change to grill setting (medium heat 240°C) and grill for about 3-5 minutes, until it is browned on the exterior.
5. Remove lamb from oven, wrap in foil, and set aside to rest for at least 30 minutes.
6. In a small saucepan, heat 2 cups of water and add to it 1 1/2 OXO beef cubes and about 2-3 tablespoonfuls of gravy granules. Mix well, and then add the juices from the roasting tray to the sauce. Taste, and season with some black pepper, then pour into a gravy boat.
7. To serve, remove foil, and place lamb on a chopping board. Cut meat from the top, downwards, until the knife meets bone, to desired thickness, all the way along the top of the leg. Run the knife horizontally across the meat, just above the bone, separating the slices. Turn over and repeat on other side.
8. Arrange lamb on a platter and serve with side dishes of your choice. We served with homemade mint sauce, and gravy, as well as side salad and roasted vegetables.
*Note: We used frozen leg of lamb, frozen meat is best defrosted in the fridge. Allow at least 36-48 hours to defrost properly. Take out 1 hour before to allow meat to get to room temperature.
I am submitting this to the "Cook & Celebrate: Christmas 2015" event which I am co-hosting with Zoe of Bake for Happy Kids and Diana of The Domestic Goddess Wannabe. To join, simply cook or bake any Christmas recipes for the whole month of December 2015.
Your post must be a current post i.e. posted in December 2015 - please do not link older posts.Please mention our "Cook & Celebrate: Christmas 2015" event in your post and link back to Zoe of Bake for Happy Kids, Diana of The Domestic Goddess Wannabe and Baby Sumo of GoodyFoodies.
Happy cooking! Do check out the other bloggers recipe below:
LIKE me on Facebook! You can also follow me on Instagram (@babysumo) for more photo updates or Dayre for daily updates. Thanks :)