This leg of lamb was marinated with fresh rosemary, dried thyme, garlic, whole garlic cloves (skin and all) salt & pepper and olive oil. I created a rack of sorts using red onion wedges, and it went into the oven at 4 pm sharp; by 7.30 pm; it was ready and it was allowed to rest for half an hour before slicing.
As my oven was small, it was a pretty tight squeeze with two joints on the roasting pan. I think I should stop buying clothes and bags and buy a new HUGE oven instead.
The meat was very juicy and succulent and the layer of fat covering the meat was all trembly meltingly soft - ooh! The gravy was made from pan juices which was incredibly tasty with the caramelised sweet red onions and flavourings.
The main course was accompanied by:
Rosemary Garlic Baby Potatoes
Peas tossed with a mixture butter, olive oil, onions, breadcrumbs & beef rashers
Cauliflower Cheese
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