Tuesday, 5 April 2011

Slow roast paper wrapped leg of lamb

As Easter approaches, a food that seems synonymous with this time of the year is lamb. We like our lamb in the United Kingdom and most British families will have a good old leg on their plate over the long Easter weekend.

Believe it or not, it isn't exactly the right time to be eating British lamb. Most of our lambs are born in February/March meaning that come April, they are still too young to give you a matured flavour. Come August or September, our spring lambs are perfect and really, that is the time to be consuming outdoor reared grass fed British lambs.

The lamb that you eat at this time of the year, if British, is more than likely barn reared and born around October or November. However, that doesn't mean its a bad thing and if you want British lamb at Easter, it is there in abundance and there are some high quality British lamb cuts to be found at this time of the year.

We love a leg of lamb. Lots of meat, packed full of flavour and value for money, it is the perfect roast for the Sunday dinner table. A great way of cooking it is to seal it in paper before roasting slowly. The paper seals in all of the juices meaning that flavour is high and you lose none of that essential gravy making stuff. It's also fuss free, something that you can prepare in advance and then leave to cook whilst you prepare the veg and puddings whilst having a cheeky slurp.

Slow roast paper wrapped leg of lamb

Feeds 4-6

2-3kg leg of lamb
1 sprig of rosemary
3 cloves garlic
Juice of 1 lemon
4 tbsp olive oil
Salt and pepper

1 - Pre-heat the oven to 150C/GM3. With a sharp knife, skewer the leg all over to form small holes.
2 - Put the rosemary leaves and garlic into a pestle and mortar with a good pinch of salt. Bash it to a puree then squeeze in the lemon juice and stir together with the olive oil and a good grinding of pepper.
3 - In a baking tray, lay over a large piece of baking paper. Cross it over with another piece the same length. Put the halved and squeezed lemon pieces onto the paper then place on the lamb leg. Pour over the marinade then rub in thoroughly all over.
4 - Wrap around the paper before wrapping around another large piece to ensure that it is thoroughly wrapped. Tie roughly with string then leave to marinade for an hour or so.
5 - Place into the oven and cook for 3 hours. Once coked, remove and allow to rest for 30 minutes. Remove the paper and serve with your choice of vegetables, spooning over the delicious juices. Or to make a more substantial gravy, place the roasting tray over a hob, pour in a glass of red wine and bring to the boil before stirring in a nob of butter.

3 comments:

cackster said...

A different approach to roasting on a rack in the oven. I like it. I imagine the flavours are fantastic done this way. Lamb is such a great invention!

Dan said...

Best leg of lamb I have ever had. First time using roast paper, and the roast was very tender and juicy.

Dan said...

Best leg of lamb I have ever had. First time using roast paper, and the roast was very tender and juicy.