Source(google.com.pk)
1 leg of lamb (approx 2.3kg/5lb 2oz)
6 garlic cloves
25g (1oz) anchovies
4 sprigs of rosemary, finely chopped
2tbsp olive oil
150ml (5fl oz) water, red wine or a combination of both
Salt and pepper
For the salsa verde
½ a bunch of flat-leaf parsley
½ a bunch of basil
2tbsp capers
½ a 50g (1¾oz) tin of anchovies
2 garlic cloves
Juice of ½ a lemon
1tbsp red wine vinegar
1tsp Dijon mustard
6tbsp olive oil
Salt and pepper
Take the lamb out of the fridge half an hour before putting it in the oven to bring it to room temperature, which helps it cook more evenly. Preheat the oven to 230°C/fan 210°C/gas 7½. Put an oven rack in the lower half of the oven, leaving space above it for the leg of lamb to sit.
Make the marinade by crushing the garlic and anchovies together in a pestle and mortar. Add the finely chopped rosemary leaves. Mix together. Cut 2cm/¾in-deep slits, a couple of centimetres apart, all over the lamb. Rub olive oil all over the lamb. Then scoop up the marinade and press it into the slits as well as rubbing it all over the leg. Generously season with salt and pepper.
Place 150ml (5fl oz) water, red wine or a bit of both in a roasting tin, add the lamb and put it in the oven. Cook according to the timings below. Once cooked, remove from the oven and let the lamb rest, covered with foil and a folded tea towel, for at least 20 minutes.
While the lamb is cooking, make the salsa verde. Using a food processor or a sharp knife, chop the herbs. Chop the capers and anchovies, again either by hand or in a food processor. Crush the garlic in a pestle and mortar or garlic crusher. Then mix them all together in a bowl, along with the lemon juice, vinegar and mustard. Add the olive oil gradually until you have a thick but pourable sauce. Add salt and pepper to taste. Cover and put it in the fridge. It will keep for a day or so.
Cooking lamb by numbers: There’s nothing more annoying than following a recipe and then realising that your joint of meat is a different size to the one in the recipe, and not being quite sure what your cooking times should be. So, to make your life a little easier, follow these rules... Under 2kg/4lb 8oz: Roast for 20 minutes in a very hot oven (230°C/fan 210°C/gas 7½), then turn it down to 160°C/fan 140°C/gas 3. Cook it for 10 minutes per 500g/lb for rare, 15 minutes per 500g/lb for medium, and 20 minutes per 500g/lb for well done.
Over 2kg/4lb 8oz: Roast for 30 minutes in a very hot oven (230°C/fan 210°C/gas 7½), then turn it down to 160°C/fan 140°C/gas 3. Cook it for 10 minutes per 500g/lb for rare, 15 minutes per 500g/lb for medium, and 20 minutes per 500g/lb for well done.
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Good Christmas Recipes Christmas Recipes In A Jar 2014 Easy For Partiess In The Philippines Pinoy Cute Kids For Gifts Ideas Photos
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Good Christmas Recipes Christmas Recipes In A Jar 2014 Easy For Partiess In The Philippines Pinoy Cute Kids For Gifts Ideas Photos
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