This is only for Ishbel and myself today (Sunday 12th November) so it's a half leg of lamb.
Things you will need:
|half leg of fresh lamb|
Half a leg of lamb or bigger if there are more of you, just the cooking time that you need to increase,
Couple of cloves of garlic could go up to 4 for a bigger leg
Salt and Pepper
Extra Virgin Olive oil
Assorted herbs (if available) I went to the shops this morning and forgot to get fresh coriander and thyme which is what I would usually use but dried herbs are fine and if you have some mixed herbs a teaspoon of them will do
and for the little kick
* Coriander seeds about half to one full teaspoon (half a teaspoon for a half a leg) and a dash of pepper
Crush down the coriander seeds with mortar and pestle leave a little bit grainy
Add the garlic cloves and a pinch of salt and mix into the coriander seeds while dribbling in olive oil
|Crushed coriander seed, garlic Extra Virgin oil,|
Add in fresh or dry herbs and give a good mix.
While I have been doing that the leg of lamb has been resting in the kitchen, out of the fridge.
Take the concoction and rub all over the joint, really working it in. Cover with foil and allow to marinade for a couple of hours.
|Herb and Garlic Marinade|
well done like Ishbel the philistine!
Today, this one is just under a Kilo so, 50 - 55 minutes this should be ample time to prepare and cook your potatoes and veg.
Once you have cooked it for the time you want take out and rest for 10 to 15 minutes this does work and makes for easier carving.
For the gravy: Pour a large glass of red wine into the pan and place on the hob . Bring to the boil burning off the alcohol and deglaze the pan,
reduce the heat as soon as it starts to bubble. Best way to tell this, is once the wine starts to heat, have a sniff you will smell the alcohol and it will also be slightly vinegary to the scent, once this has gone , probably just after being brought to the boil you will have lost the nose wrinkling smell of the wine, you can add a good lamb stock to give a great tasting gravy.
* If you don't want the kick use everything above except the crushed coriander seeds, still just as good!
|On the plate with mash, Roast Parsnips and baby|
Total Prep time:
Marinade 15 mins
Veg Prep including peeling spuds: 15 Mins
Cooking time (for this size joint) 55 mins
Gravy deglaze and prep (while joint resting) 10 - 12 mins