Fylias recipe: Roast Leg of Lamb with a secret
As I have this cooking blog for some time now more and more friends are sending me advices for recipes. What to cook, how , when,… i think fame is starting to get me…
Sometimes it gets a little bit awkward. A while ago I was talking with four different girls in a pub for recipes as my friends were making fun of me from another corner.
Well, Fylia is our guest writer for today and she sent me a beautiful recipe for roasted lamb with a secret her mother was using. Secret from generation to generation i guess!
Anyway, here it goes. The recipe as it was send to me by Fylia.
[highlight] “Roast Leg of Lamb with a secret” from Fylia. [/highlight]
This is a recipe I have improvised, using my mother’s everlasting secret for roasting meat. It includes a special ingredient – which will stop being a secret very soon, sorry Mum! This helps to get a nice crisp skin on the meat, but most importantly, treacle’s down in the pan to mix with the rest of the liquids and create an amazing juice for dipping your bread (papara – Antonis knows). Potatoes roasted in this are oh-my-God…..
- Leg of lamb, finely trimmed, approx 800kg (serves 6 medium hungry)
- 1kg new potatoes
- 6tbs Yellow mustard
- 6 lemons
- Molasses (the secret)
- 1 ½ cup of olive oil
- 1/3 cup of water
- 1 clove of garlic
- Salt and Pepper to taste
- You need to use a roasting pan with a rack.
- Peel the potatoes and cut into small cube-like pieces of approximately 3-4cms each side. Place at the bottom of the tray and put rack on top.
- Peel the garlic clove and cut alongside into thin slices. Slice the lamb in several locations and stuff in the garlic with some of the rosemary. Place the lamb in the rack, on top of the potatoes.
- Preheat the oven at 180o C.
- In a large mixing bowl, mix the juice from the lemons, the mustard, olive oil, salt and pepper. Pour over the pan and ensure all potatoes are covered. I use my hands to evenly distribute the liquid in the pan before placing the rack on top. Only add the water if the liquids are not enough to cover the potatoes. Sprinkle the potatoes with rosemary.
- Use a brush to baste the lamb leg with molasses. Ensure a good quantity is covering the meat on all sides.
- Place in the oven and cook according to meat guidelines – preferably keep the pan loosely covered with foil. Remove foil in the last half hour and allow the meat to rest for a while before carving. Always remember to check the potatoes too!