Sunday, November 12, 2006

roast lamb and gravy

  • salt and pepper
  • olive oil
  • lemons, at least one
  • flour
  • 2.8kg lamb
  • 4 garlic cloves
  • or 6 anchovy fillets
  • or 6cm/2½in long rosemary sprigs
  • or 200g/7oz parma ham in 5mm/¼in thick and 6cm/2½in long strips
  • 10-12 branches of rosemary
  • 100g/3½oz freshly grated parmesan/pecorino cheese
  • and 100g/3½oz fresh breadcrumbs
  • or fresh parsley, mint, thyme and marjoram
  • and fresh breadcrumbs,
  • or 100g/3½oz black olive paste
  • or 100g/3½oz pitted kalamanta olives, puréed
  • or butter
  • 290ml/½ pint vegetable stock
  • 150ml/¼ pint red wine
  • 2 tsp mustard (english or dijon)
  • 1 tbsp redcurrant or cranberry jelly
  1. hang or rest in a cool, dry place until its surface is dry to the touch
  2. trim off and discard any excess fat
  3. make incisions all over the meat creating small pockets about 2cm/1in deep
  4. stuff into each incision any or either of the following:
  5. a. 4 garlic cloves, slivered
  6. b. 6 anchovy fillets, quartered
  7. c. half a lemon, thinly sliced and in halves
  8. d. sprigs of fresh rosemary, 6cm/2½in long
  9. e. 200g/7oz prosciutto or parma ham, stripped 5mm/¼in thick and 6cm/2½in long
  10. season the surface with freshly ground black pepper
  11. heat 1 tbsp olive oil and three tablespoons of water in a flameproof heavy-duty baking pan
  12. brown the lamb all over on a medium to high heat
  13. allow to cool and preheat oven to 200C/400F/Gas7
  14. overlap 10-12 branches of rosemary along a length of kitchen string
  15. smear the lamb with any of the following:
  16. a. 100g/3½oz freshly grated parmesan/pecorino cheese, mixed with
  17. 100g/3½oz fresh breadcrumbs, 2 tbsp olive oil and salt & pepper
  18. b. rresh chopped parsley, mint, thyme and marjoram mixed with
  19. fresh breadcrumbs, grated lemon zest, oil to bind and salt and pepper
  20. c. 100g/3½oz black olive paste
  21. d. 100g/3½oz pitted kalamanta olives, puréed
  22. e. butter
  23. place it on the rosemary at one end
  24. roll it up so that it's completely encased in the rosemary
  25. tie the string tightly to secure the rosemary stays in place
  26. return the lamb to the baking pan, and drizzle 1 tbsp olive oil and 1/2 lemon juice
  27. optionally, add 1½ glasses of white wine and 1½ glasses of water
  28. place in the oven to roast (15 mins per 500g/1lb2oz, plus 15 mins), turning occasionally (1h 45m)
  29. remove from the oven, transfer to a warm serving platter and cover tightly with foil
  30. rest for 1/3 of the cooking time (ensures a perfectly pink result) (30-35m)
  31. set the roasting tin on the hob over a medium heat
  32. spoon off any excess fat
  33. stir 2 tsp flour into the pan juices
  34. stir well until it forms a paste
  35. stir in 290ml/½ pint vegetable stock
  36. stir in 150ml/¼ pint red wine
  37. stir in 2 tsp mustard (English or Dijon)
  38. stir in 1 tbsp redcurrant or cranberry jelly
  39. stir until thickened and smooth then simmer for 5 mins
  40. add salt and pepper to gravy if necessary, and sieve into server
  41. remove foil from the lamb and reserve the rosemary for garnish
  42. steady the joint with a carving fork or large fork
  43. make the first cut vertically, about halfway down the joint
  44. cut until you reach the bone
  45. cut slices either side of this first cut to give you neat slices of meat
  46. when you have removed all the meat from the top of the leg, turn it over
  47. carve horizontally from the base


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