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Roast Leg of Lamb Recipe
Shop horchow meats at Bizrate Here is an easy roast leg of lamb recipe. Cooking lamb roast is an ideal choice for a special occasion. In many countries, goat’s meat is preferred to the lamb. So this meat recipe can be made by using a hind leg of a goat. I need to mention though, that goat's meat is tougher in comparison to the lamb's, hence you will have to tenderize the meat before putting it in the oven. You can use a ready made meat tenderizer or you can use raw papaya (kacha papita) paste or 'kachri' powder or paste, pineapple can also be used to tenderize meat but that will change the flavor of meat. Roast leg of lamb can be carved and served with your choice of yogurt sauce (raita), chutney, roasted potatoes and vegetables, on the side. The ingredients required are as follows
If using a goat, start from step 1 or go to step 2. STEP 1 First tenderize the meat. Use the ready made meat tenderizer as per the manufacturer's instructions. Or take about 4-5 Tsp of ground raw papaya. Rub it nicely all over the Leg. STEP 2 Place the leg of lamb, fat side up. Score the fat of the lamb (make crisscross pattern on the fat with a knife). In case of a goat's hind leg, you will not find a thick layer of fat. So follow the next step and while in the oven, baste it occasionally with oil. Make 1/2 inch deep incisions using a sharp knife in the meat about 2 inches apart, on both the sides of the leg (like a small pocket). In these incisions, insert 1/2 a garlic clove and a sprig of rosemary. Season the meat on both sides with salt and coarsely crushed peppercorns. Cover this up and leave for about 2-3 hrs. Now place on a roasting tray with the fat side up. Roast in a pre heated oven at 200°C for 20 minutes and then on 180°C for 20 minutes per 500 g. Check if meat is cooked till inside (a goat's leg might take longer, so roast a little more). I use the traditional method to check if the leg is cooked to my liking, instead of a probe thermometer. Insert a skewer in the chunkiest part of meat on the leg and take it out. Press with a flat knife, at the inserted point, you will see some juice running out. More red color the juice, rearer the lamb. I cook till the juice runs almost clear. I like a well done lamb. When cooked, remove the leg and cover loosely with a foil. Let it stand for 10-15 minutes. Meanwhile spoon off all but 2 tbsp of fat from the roasting tin. For the gravy Heat the tin on the stove and mix the flour, cook for a minute. Then add stock or water, the stock cube and red wine. Bring it to a boil, incorporating all the bits in the tray. Simmer for about 3-4 minutes. Season and strain. Garnish the leg of lamb with chopped thyme and rosemary. Serve the lamb with this gravy, raita and roasted potatoes.
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