Mom of 2 amazing kids. I love feel good food. Looking to share awesome and delicious recipes
Joined 9 months ago
Whole leg of lamb 2 medium garlic cloves 2 large carrots 2 sprigs of rosemary 3 tablespoons black whole pepper (grinder) 1 tablespoon of course salt 2 tablespoons Robertson steak and chops spice 2 tablespoon Robertson aromatic spice Half cup olive oil 1 large onion
Clean the leg and then let it rest until room temperature (if you bought it fresh then no need to let it rest) Create a few 4- 7 cm slits in the lamb, all over and also near the boneTake your clean garlic cloves and place a clove in each slit - ensure that you can't see the clove Roughly chop the carrots and onion then set aside Mix all your spices and salt together to make a rub and massage into your lamb, make sure to coat all sides Remove rosemary kernels off the steam and add to your half cup oilMassage the oil with rosemary all over your lamb On a medium heat, coat the base of a deep frying pan with olive oil and add the onions and carrots. Let this cook for 10 minutes until onions start to soften Add your leg and cover with a lid Fry for 2 hours while turning the leg every half hour and add a bit of water if needed. Onions will start to caramelize and carrots will start to soften. Remember to leave the lid on so that the moisture inside the pan continues to keep the lamb moist Check that the lamb is cooked through by inserting a fork and pulling it backwards. If juices run out slightly then you know it's done, leaving it longer will dry it out Remove lamb from heat and place on rack The juice of the lamb wouldve created a nice stock as well as the onions and carrots, you can add a tablespoon of Bisto gravy powder to your liquid and stir until it thickens up slightly or add a tablespoon of flour. Next, carve your lamb into sliced and drizzle over the gravy or have it ready as a side. Enjoy
INFO & TIPS
If you have a big joint of lamb, always measure up your spice levels. Some spices also contain salt so make sure to adjust if needed.