Tuesday, December 12, 2006
Roast Leg of Lamb
Style: French, Western
Portion: Serves 8
1 frozen leg of lamb, defrost in advance
1 pack fresh rosemary
3 heads garlic
carrots, celery and onions for the roasting pan
2 tbsp olive oil
2 tbsp flour
1 cup beef or chicken stock
salt and pepper to taste
Preheat oven to 500F
clean carrots, celery and onions. Cut into large chunks and line bottom of roasting pan.
Wash and pat dry leg of lamb. Season with salt and pepper. Put leg of lamb on roasting pan and sprinkle rosemary on top..
Cut top off the 3 heads of garlic. Drizzle with 2 tbsp of olive oil. Put garlic besides the lamb on the roasting pan.
Roast for 5 minutes. Then turn heat down to 375F and roast until done, about 2 hours.
Take garlic out after roasting for about 1 hour. Let cool. Scoop out garlic flesh. Mesh completely.
When the lamb is done, take it out from the oven. Cover meat with a piece of aluminum foil, face down, and let rest for about 20 minutes before serving.
Meanwhile, heat a little butter in a saucepan. Add flour, fry until it forms into a lump. Slowly add beef or chicken stock to dilute, and it will become a thick gravy. Add meshed roasted garlic and cook for about 2 minutes. Salt and pepper to taste.
Slice meat and serve with gravy.