Leg of lamb

You may have noticed from my blog posts that I’m trying to cook more veggie dishes these days, escpecially since Mini Me 1 and my husband turned pescatarian for Lent. In fact I considered becoming a vegetarian. However, it turns out there is a fine line between me taking up a vegetarian lifestyle for good and just eating meat occasionally.....it turns out that line is a leg of lamb!

Soft and full of flavour

I make this leg of lamb for my family at Christmas and Easter.....and any other time leg of lamb is half price at the supermarket! The meat turns out so soft and is full of flavour. I’m not a fan of cooking a leg of lamb for an hour and serving when it’s still a pink. It’s too chewy. With this method the meat melts in the mouth.

Ingredients

Lamb leg
10 cm piece of fresh root ginger
10 cloves of garlic
10 green chillies
Juice of one lemon
1tbsp of Garam masala
1tbsp of salt
1 bag of shallots

Method

Stab the leg of lamb all over with a knife.
Combine the lemon juice, ginger, garlic and chillies in a chopper/food processor and blend to a paste. Pour this over the lamb and rub it into the meat. Sprinkle the garam masala and salt over it and rub that in too. Cover and let it marinate in the fridge overnight. When you are ready to cook, preheat the oven to around 160 deg C.

Slow cook

Place the leg of lamb in a baking tray, peel the shallots and place around the lamb. Cover tightly with foil and cook in the oven for 5 hours. During the last two hours take out and baste occasionally with the juices in the baking tray. For the last 30 minutes turn up the heat to 190 deg C. You will find that a lot of the juices evaporate and the shallots start to caramelise. The meat should be falling off the bone at this stage.

Serve with the shallots, roast potatoes, and veg or some spicy rice, or both!

Bon appetit amigos!

MummyImperfect x