Quick Recipes and Easy

Herbed Crusted Lamb

Crusty, herby, lovely lamb.

Ingredients
1 x 2,5kg of lamb
3 cloves garlic, slivered
1 small onion, grated
15ml prepared mustard
15ml soy sauce
375ml wholewheat breadcrumbs
2ml dried thyme
2ml crushed dried rosemary
2ml finely grated lemon rind
Salt and milled black pepper
10ml oil
1 onion, chopped

Method
Wipe leg with vinegar/water, remove outer membrane and insert garlic in small slits all over. Mix grated onion with mustard and soy sauce. Using a pastry brush, panit this mixture all over the lamb, place it on a rack in a baking dish, stout side up, and leave for 2 hours. Mix crumbs with herbs, lemon rind and seasoning. Moisten with oil and set aside. To roast lamb, preheat oven to 160ºC, add chopped onion and 375ml water to roasting pan and roast for 1 hour 30 minutes. By this time it should be nut-brown, so cover loosely with a tent of foil, shiny side up.

Roast for another 45-60 minutes, then remove. Pour a small of the pan juices into crumb mixture to make a paste, then spread firmly all over top of lamb. Return to oven and roast a further 30-60 minutes, basting occasionally. As it’s a huge leg, a total of 3 hours 30 minutes should give you a pinkish middle with a crisp exterior. Remember to check level of juices in roasting pan now and then, adding hot water or stock as necessary for the gravy, and using the tent of foil again towards the end if the meat is browning too rapidly. Remove lamb to serving dish and keep warm. Pour juices into a saucepan, and either reduce or thicken. Serve with roast potatoes or oven-baked spicy rice. Serves about 10.

Note
When pressed for time, the following simple method is useful and still very excellent. Mix 375ml brown breadcrumbs with 2ml each dried sage, thyme and marjoram, 1 small grated onion, 50ml chopped parsley and salt and pepper. Moisten with 50ml melted butter or oil. Spike lamb with garlic, but omit all the other ingredients. Roast on rack as above, then pat crumb mixture all over exposed surfaces 20 minutes before it’s done and baste several times while browning.

recipesforfree.co.uk/free_lamb_recipes/lamb_recipes.htm More tasty lamb recipes!



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