15 Jan A hearty roast leg of lamb meal
A hearty lamb meal to start the year
Our local Instagram influencer, @FarehamFoodie put together a winter recipe for us, using a lovely leg of local lamb from Sheppards Butchers, a selection of veg and fruit from @thefruitbasket_stubbington including a smoked IOW garlic from @thecorkandcheese.
To top it off, it even comes with a bonus recipe for those lamb leftovers – so for a tasty roasted lamb that doubles as a curry, keep reading!
Roast lamb ingredients:
1.7kg Lamb leg
For the lamb tray:
1 white onion, quartered
2 carrots, sliced
2 parsnips, sliced
3 sprouts, sliced
4 cherry tomatoes
Handful of cranberries
2 cloves of garlic
5 garlic cloves
2 tbsps oil
- Start by removing the lamb joint from the fridge an hour or two before cooking, to bring to room temperature
- Pre-heat the oven to 110°C
- Add all the ‘lamb tray’ ingredients to an oven dish big enough to sit the lamb on top
- Pierce small holes evenly across the top of the lamb leg to wedge in the rosemary and chunks of garlic
- Mix the ‘lamb rub’ ingredients together then rub all over the joint evenly
- Place the joint on top of the ingredients in the tray, cover with foil, and into the oven for 4 hours
- Check the internal temperature with a probe when down, if necessary. It should be 62°C for medium
- Finish the lamb off to crisp up the skin with a 5-minute blast under the grill
- Double wrap the lamb in foil and lay a tea towel on top then rest for 2 hours
For the gravy:
- Once the lamb is removed from the tray, sieve the liquid into a jug and refrigerate so the fat sets – DON’T throw the veggies away!
- Transfer the veggies to a pan and slowly heat
- Remove the fat layer from the jug of stock, then add the stock into the veggie pan and bring to boil
- Mash everything down with a potato masher then add lamb stock and continue to reduce
- Finally, push the whole lot through a fine sieve for a smooth, rich, and delicious gravy
Leftover lamb curry
If you have lamb still from your roast and no clue what to do with it, don’t fret! This lamb curry is the perfect option for a quick and easy meal using any odds and ends that may have been left. What’s more, Fareham Foodie even created a homemade cranberry chutney to make the perfect dip!
Cranberry chutney ingredients:
150 g cranberries
1 tablespoon ground ginger
1 medium red onion, chopped
150 g demerara sugar
Grated zest and juice of half an orange
100 ml red wine vinegar
1 teaspoon sea salt
- Put all ingredients into a shallow pan and bring to a slow boil.
- Reduce heat to a simmer, then leave simmering with a lid on the pan for 45 mins, adding a dash of water if needed, to stop the pan from drying out.
- Once reduced to a thick, sticky consistency, spoon into a jar and refrigerate until cool
- Serve with popadoms alongside the curry!
Lamb curry ingredients
400-500g Leftover lamb meat
2 red onions, sliced
1tbsp ground ginger
- Add all ingredients into the slow cooker, except the fresh coriander, and stir well
- Select High setting for a minimum of 4 hours, stirring halfway.
- Serve with basmati rice and fresh coriander
2 cloves of smoked garlic, minced
1 tbsp red chilli flakes
1 tin coconut milk
400 ml chicken stock
2 tsp cumin seeds
2 tsp ground coriander
5 cardamom pods, seeds removed, and ground
1.5 tsp turmeric
Small bunch of coriander
Basmati rice steamed, to serve
Easy and delicious!
For more tasty recipes, check out the Fareham Foodie Instagram!