Boneless leg of lamb.... what to do?
Discussion
TIGA84 said:
Dupont666 said:
took out the above meat and defrosted it, does anyone have any nice and quick recipes that i could borrow for todays dinner?
there is no quick way of cooking that to any standard I'm afraid!Dupont666 said:
TIGA84 said:
Dupont666 said:
took out the above meat and defrosted it, does anyone have any nice and quick recipes that i could borrow for todays dinner?
there is no quick way of cooking that to any standard I'm afraid!Oven to max, score fat, salt and pepper, few cloves of garlic in a roasting tray, handful of rosemary (whole).
Glug of olive oil, cover with foil, in oven and immediately turn down to 160.
Dont touch it or uncover it.
4 hrs. You wont eat better. Ever.
TIGA84 said:
Dupont666 said:
TIGA84 said:
Dupont666 said:
took out the above meat and defrosted it, does anyone have any nice and quick recipes that i could borrow for todays dinner?
there is no quick way of cooking that to any standard I'm afraid!Oven to max, score fat, salt and pepper, few cloves of garlic in a roasting tray, handful of rosemary (whole).
Glug of olive oil, cover with foil, in oven and immediately turn down to 160.
Dont touch it or uncover it.
4 hrs. You wont eat better. Ever.
What I did last week.....
Sear the meat on all sides after rolling in coriander seeds & mustard
Place in large oven proof dish and add as much onion/peppers/potato/carrot/celery as you like. Add garlic and maybe some chopped olives
Top up with a good glug of lamb stock &/or red wine cover & chuck it in the oven @ 140-150 for 5hrs+
Meat will be glorious, reduce the liquid on the hob to create a tasty 'gravy' and serve with mash & greens. Lovely jubbly
Sear the meat on all sides after rolling in coriander seeds & mustard
Place in large oven proof dish and add as much onion/peppers/potato/carrot/celery as you like. Add garlic and maybe some chopped olives
Top up with a good glug of lamb stock &/or red wine cover & chuck it in the oven @ 140-150 for 5hrs+
Meat will be glorious, reduce the liquid on the hob to create a tasty 'gravy' and serve with mash & greens. Lovely jubbly
5 hours for a leg of lamb
A shoulder I could understand, but shirley the leg isn't fatty enough to stand that?
FWIW (now you've eaten it
) I'd have opened it up and smeared the inside with chopped capers, anchovies, garlic and rosemary, rerolled it and done the 30 mins at high heat then 15 mins per pound at 160ish. Or opened it up smeared it with olive oil, garlic and rosemary and BBQed it for 20 minutes each side
A shoulder I could understand, but shirley the leg isn't fatty enough to stand that?FWIW (now you've eaten it
) I'd have opened it up and smeared the inside with chopped capers, anchovies, garlic and rosemary, rerolled it and done the 30 mins at high heat then 15 mins per pound at 160ish. Or opened it up smeared it with olive oil, garlic and rosemary and BBQed it for 20 minutes each sidemechsympathy said:
Or opened it up smeared it with olive oil, garlic and rosemary and BBQed it for 20 minutes each side
Now thats a top BBQ recipe to feed the masses. Make sure the grill is really hot so its charred on the outside and pink in the middle. Chop it all up and leave it on the table with a load of iceberg lettuce, pita bread and that Tzatziki stuff and it'll keep a dozen people happy - well, while the main course is cooked anyway.mechsympathy said:
5 hours for a leg of lamb A shoulder I could understand, but shirley the leg isn't fatty enough to stand that?
Depends entirely on how hot the oven is. If you are doing a long and very slow cook, with stock or wine as liquid, five hours is not impossible at all. A shoulder I could understand, but shirley the leg isn't fatty enough to stand that?Jamie Oliver has a "Five Hour Lamb" recipe and it's leg in that I believe...
dougc said:
mechsympathy said:
Or opened it up smeared it with olive oil, garlic and rosemary and BBQed it for 20 minutes each side
Now thats a top BBQ recipe to feed the masses. Make sure the grill is really hot so its charred on the outside and pink in the middle. Chop it all up and leave it on the table with a load of iceberg lettuce, pita bread and that Tzatziki stuff and it'll keep a dozen people happy - well, while the main course is cooked anyway.-Although you shouldn't listen to me. I seem to turn many lump-'o'-meat meals into some 'return of the hunting party' cave dwelling kebabfest.
Get it right and its sociable culinary perfection though...
mechsympathy said:
5 hours for a leg of lamb A shoulder I could understand, but shirley the leg isn't fatty enough to stand that?
FWIW (now you've eaten it) I'd have opened it up and smeared the inside with chopped capers, anchovies, garlic and rosemary, rerolled it and done the 30 mins at high heat then 15 mins per pound at 160ish. Or opened it up smeared it with olive oil, garlic and rosemary and BBQed it for 20 minutes each side
quite A shoulder I could understand, but shirley the leg isn't fatty enough to stand that?FWIW (now you've eaten it
) I'd have opened it up and smeared the inside with chopped capers, anchovies, garlic and rosemary, rerolled it and done the 30 mins at high heat then 15 mins per pound at 160ish. Or opened it up smeared it with olive oil, garlic and rosemary and BBQed it for 20 minutes each sidethat's a shoulder recipe (and coincidentally very similar to what i ate last night). It is still quite good with leg, but not the best way. I would go for the standard pink roast, 25 mins at 220 then 12 mins per 500g at 160, and 30 mins rest.
Don said:
mechsympathy said:
5 hours for a leg of lamb A shoulder I could understand, but shirley the leg isn't fatty enough to stand that?
Depends entirely on how hot the oven is. If you are doing a long and very slow cook, with stock or wine as liquid, five hours is not impossible at all. A shoulder I could understand, but shirley the leg isn't fatty enough to stand that?Jamie Oliver has a "Five Hour Lamb" recipe and it's leg in that I believe...
trackdemon said:
Don said:
mechsympathy said:
5 hours for a leg of lamb A shoulder I could understand, but shirley the leg isn't fatty enough to stand that?
Depends entirely on how hot the oven is. If you are doing a long and very slow cook, with stock or wine as liquid, five hours is not impossible at all. A shoulder I could understand, but shirley the leg isn't fatty enough to stand that?Jamie Oliver has a "Five Hour Lamb" recipe and it's leg in that I believe...
mechsympathy said:
trackdemon said:
Don said:
mechsympathy said:
5 hours for a leg of lamb A shoulder I could understand, but shirley the leg isn't fatty enough to stand that?
Depends entirely on how hot the oven is. If you are doing a long and very slow cook, with stock or wine as liquid, five hours is not impossible at all. A shoulder I could understand, but shirley the leg isn't fatty enough to stand that?Jamie Oliver has a "Five Hour Lamb" recipe and it's leg in that I believe...
beautiful
trackdemon said:
What I did last week.....
Sear the meat on all sides after rolling in coriander seeds & mustard
Place in large oven proof dish and add as much onion/peppers/potato/carrot/celery as you like. Add garlic and maybe some chopped olives
Top up with a good glug of lamb stock &/or red wine cover & chuck it in the oven @ 140-150 for 5hrs+
Meat will be glorious, reduce the liquid on the hob to create a tasty 'gravy' and serve with mash & greens. Lovely jubbly
Just whacked this one in the oven, although I used salt and pepper to spice rather than coriander + mustard. Only three hours and forty-nine mins to go Sear the meat on all sides after rolling in coriander seeds & mustard
Place in large oven proof dish and add as much onion/peppers/potato/carrot/celery as you like. Add garlic and maybe some chopped olives
Top up with a good glug of lamb stock &/or red wine cover & chuck it in the oven @ 140-150 for 5hrs+
Meat will be glorious, reduce the liquid on the hob to create a tasty 'gravy' and serve with mash & greens. Lovely jubbly
Live It said:
trackdemon said:
What I did last week.....
Sear the meat on all sides after rolling in coriander seeds & mustard
Place in large oven proof dish and add as much onion/peppers/potato/carrot/celery as you like. Add garlic and maybe some chopped olives
Top up with a good glug of lamb stock &/or red wine cover & chuck it in the oven @ 140-150 for 5hrs+
Meat will be glorious, reduce the liquid on the hob to create a tasty 'gravy' and serve with mash & greens. Lovely jubbly
Just whacked this one in the oven, although I used salt and pepper to spice rather than coriander + mustard. Only three hours and forty-nine mins to go Sear the meat on all sides after rolling in coriander seeds & mustard
Place in large oven proof dish and add as much onion/peppers/potato/carrot/celery as you like. Add garlic and maybe some chopped olives
Top up with a good glug of lamb stock &/or red wine cover & chuck it in the oven @ 140-150 for 5hrs+
Meat will be glorious, reduce the liquid on the hob to create a tasty 'gravy' and serve with mash & greens. Lovely jubbly
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