The classic roast lamb recipe was first prepared for us by my husband's mother. For a long time, I was content to use the frozen lamb legs that come to us from halfway around the world. If you are lucky enough to live in a place where you can find freshly cut legs of lamb (like Borough Market, or places where spring lamb appears regularly in the butcher's shop), you'll experience lamb as it should be eaten - moist, tender, succulent. Spring lamb is perfect for your Easter lunch. Bake it with fresh sprigs of rosemary and new potatoes. Choose baby spinach or arugula for your salad.
Leg of lamb, 2 kgs for six persons
Garlic, 6 cloves peeled and sliced
Rosemary, 2 sprigs
Sea salt, just a sprinkle
New potatoes, washed with skins on
Prepare the lamb by removing any fat and the thin membrane that covers the meat. Make small incisions in the meat all over and insert slivers of garlic. Rub rosemary leaves all over the meat. Sprinkle a little salt. Set in a baking dish with a cup or two or water. Surround with new potatoes. Bake in a preheated oven at 350 F (or 180 C) for an hour and ten or fifteen minutes (about 20 minutes plus 25 minutes for each kilo). Do not allow water to dry out, add a little during cooking as needed. Turn the potatoes if you wish. Insert a sharp knife deep in the flesh - it should ooze clear or pale pink juice.) Remove from heat and cool before slicing.
Leg of lamb, 2 kgs for six persons
Garlic, 6 cloves peeled and sliced
Rosemary, 2 sprigs
Sea salt, just a sprinkle
New potatoes, washed with skins on
Prepare the lamb by removing any fat and the thin membrane that covers the meat. Make small incisions in the meat all over and insert slivers of garlic. Rub rosemary leaves all over the meat. Sprinkle a little salt. Set in a baking dish with a cup or two or water. Surround with new potatoes. Bake in a preheated oven at 350 F (or 180 C) for an hour and ten or fifteen minutes (about 20 minutes plus 25 minutes for each kilo). Do not allow water to dry out, add a little during cooking as needed. Turn the potatoes if you wish. Insert a sharp knife deep in the flesh - it should ooze clear or pale pink juice.) Remove from heat and cool before slicing.
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| Spring lamb and potatoes, made by Orion in London |
....Orion has obviously take after you,..a budding chef...looks delicious!! I had delicious lamb cutlets in Bressanone ( the most northern part of Italy)...an amazingly beautiful place.....
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