From i.rice@virgin.net Wed Dec 22 16:50:44 1999 Date: 22 Dec 1999 05:20:58 -0700 From: Ian & Carol Rice Newsgroups: rec.food.recipes Subject: Collection (4) Roast leg of Lamb Followup-To: rec.food.cooking Arnaki Sto Fourno Gigot D'agneau Boulangere Roast Lamb With Sun-Dried Tomatoes Rosemary, Lemon, And Garlic Leg Of Lamb With Roasted Potatoes Arnaki Sto Fourno 1 leg of lamb, approximately 2 kg or a medium-sized shoulder of lamb 2 cloves garlic, peeled and quartered lengthways 1 kg potatoes, peeled and quartered lengthways juice of 1 lemon 4 tablespoons olive oil 300 ml water salt and pepper 3 teaspoons oregano 1 teaspoon thyme Rinse the meat. Make four deep slits with a sharp knife at various fleshy points and insert the garlic. Lay the meat in a square baking dish and surround it with the quartered potatoes. Pour the lemon juice and the olive oil over the meat and potatoes, then pour the water into a corner of the dish. Season the meat and the potatoes with the herbs. Cook in a preheated oven at 220C/425F/Gas 7 for the first 20 minutes, then turn down to 190C/375F/Gas 5 and cook for one hour. Take out halfway to stir the potatoes and baste the meat and add a little water if needed. After this, take out and turn the meat over on its uncooked side and season with salt pepper and more herbs. Turn the oven up to 220C/425F/Gas 7 again and cook for further 20 minutes. The meat should get overcooked by western standards until it is virtually falling of the bones. Don't worry, because of the way it is prepared it never dries out. A shoulder of lamb can be treated in exactly the same way but cooked less, 1.5 hours would be enough for a medium-sized one. Serve with a green salad. Servings: 6 Gigot D'agneau Boulangere 3 Pound lamb leg 2 clove garlic - sliced 1 Tablespoon oil 2 Pound potatoes - thinly sliced fresh herbs - chopped salt and pepper 1 Ounce butter 8 Ounce onion - sliced 1/2 pint lamb stock Rub the lamb with salt and pepper. Insert the garlic pieces around the bone and under the skin. Heat the butter and oil in a frying pan and fry the onion until it is beginning to colour. Put the meat in the centre of an ovenproof dish or roasting tin and arrange layers of sliced onions and potatoes around it, seasoning each layer lightly. Pour in the stock to reach almost to the top of the vegetables. Roast in the centre of a preheated oven, Gas Mark 4, for 1 3/4 hours. Serve the meat with the potatoes around or separately, sprinkled with chopped herbs. Servings: 6 Roast Lamb With Sun-Dried Tomatoes 2 1/2 Pound lamb leg joint 4 Tablespoon passata or creamed tomatoes 3 clove garlic - crushed salt and black pepper 3 Ounce sun-dried tomatoes - chopped into small pieces Preheat the oven to 350F/180C/Gas mark 4-5 Weigh the joint and calculate the cooking time:- Medium - Allow 25 minutes per 1 lb plus 25 minutes, Well Done - Allow 30 minutes per 1 lb plus 30 minutes. place the joint on a rack in a roasting tin and open roast in the preheated oven. In a small bowl mix together the passata, garlic, seasoning and sun-dried tomatoes. Spread this mixture over the lamb 20-30 minutes before the end of the cooking time. Return to the oven for the remainder of the cooking time. If the tomato mixture starts to catch, cover with foil. Allow the joint to stand for 10 minutes before carving. Some of the mixture may fall off during carving. Simply serve with the slices. Serve with broccoli and new potatoes, baked leeks and onions. Source: Meat & Livestock Commission Servings: 6 Rosemary, Lemon, And Garlic Leg Of Lamb With Roasted Potatoes 2 large lemons, zest of 1 removed in strips with a vegetable peeler 1/4 cup fresh rosemary leaves 3 large garlic cloves 2 tablespoons olive oil 2 teaspoons fresh lemon juice 1 /2 teaspoon salt a 7-pound leg of lamb (ask butcher to remove pelvic bone and tie lamb for easier carving) 2 1/2 pounds small red potatoes 3 tablespoons minced fresh chives Garnish: fresh rosemary sprigs and lemon wedges Preheat oven to 350F/180C/Gas 4. Cut off and discard pith from zested lemon and cut of and discard zest and pith from other lemon. In a saucepan of boiling water blanch zest 1 minute and drain in a colander. Cut each lemon crosswise into 6 slices. In a small food processor blend rosemary, garlic, zest, 1 tablespoon olive oil, lemon juice, and salt until mixture is chopped fine. With tip of a small sharp knife cut small slits all over lamb and rub rosemary mixture over lamb, rubbing into slits. Arrange lemon slices in middle of a large roasting pan and arrange lamb on them. Roast lamb in middle of oven 45 minutes. Quarter small red potatoes and in a saucepan cover with salted cold water by 1 inch. Bring water to a boil and cook potatoes, covered, 5 minutes. Drain potatoes in colander and in a large bowl toss with remaining tablespoon olive oil. Arrange potatoes around lamb and sprinkle with salt and pepper to taste. Roast lamb and potatoes, stirring potatoes occasionally, 55 minutes, or until a meat thermometer registers 140 F. for medium-rare. Transfer lamb to a cutting board and let stand 15 minutes. Increase temperature to 500 F. and roast potatoes and lemons in one layer 5 to 10 minutes more, or until golden. Transfer potatoes and lemons with a slotted spoon to bowl and toss with chives. Transfer potato mixture to a platter. Serve leg of lamb, sliced thin across grain, with potatoes, garnished with rosemary sprigs and lemon wedges. Servings: 6 -- ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted weekly Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.