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Delectible leg of lamb
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Location: Blogs Baby Luke goes Bananas! |
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| Posted by: CeciliaC |
Monday, April 10, 2006 |
This recipe for roast leg of lamb comes from my mother and is absolutely delicious! Apparently it's origin is Russian.
In Sweden, lamb – which we traditionally don't eat that much of – is very popular for Easter. This recipe for roast leg of lamb comes from my mother and is absolutely delicious! (the next time I make it, we'll put it up in the recipe section with more exact quantities - although I don't think they need to be that exact).
The oven should be set to 175 degrees C. Cut litlle slits in the lamb and stuff these with peeled garlic cloves. Rub the leg all over with paprika powder. Put some butter into a pan and add anchovies to this, letting it all melt together, then rub the butter mixture over the lamb. Put some chopped tomatoes, mini pickled onions and chopped parsley all over the leg of lamb. When you put the leg in the oven it needs to go on a grid. In the pan underneath, put some lamb or chicken stock. After the leg has been in the oven for a while, carefully pour a large glass of white wine and about a tablespoon of brandy over the leg. Keep basting regularly, and use a meat thermometer to guage when it is ready – note that some of them indicate temperatures for well done, I usually do about five degrees less than it says on the thermometer.
Make a gravy out of the stock/wine mixture, adding arrowroot to thicken plus cream. Serve with potatoes and your favourite veg. Yum!!
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