OVEN BAKED WHOLE LEG OF LAMB

 


The festive season is over, I have not updated my blog since 2008, and it is winter. We are in the month of January 2014. Weather outside is cold, rain and dark and gloomy. Not a single soul in the street outside. Not even a bird stirring in the trees. 

So whether you live in the city or in the country , and if you have live log fire the better, sitting with your family or loved ones, with soft lights and your favorite music, thoughts naturally turn to food and drink.

Many of us drink our favourite tipple without giving it much thought. Beer is the normal drink during the day, unless you have the habit of drinking a gin & tonic, a whisky soda or a campari soda, at any time of the day. Or you drink a coke or an orange or lemon drink. May be an alcoholic beverage is not your usual drink and only water, God's free gift, bottled and tasting of nothing, is for you. Salute.

Actually cooking is for those who love or even like it, they themselves enjoy good food, have time to do it. People who think that cooking is not time lost but time gained. Otherwise it is a chore just to gather the ingredients, mix them, marinate or cook the dish and then to enjoy it.  All takes time. 

So while you are drinking your favourite tipple, and are thinking of making some special food which goes with the wintry weather, you  want to have beef or pork and not fish and saurkraut or red cabbage  and cold bee-troots from the bottle. Unless you want to have chinese or a pizza from the takeway or bake a frozen one, eat it in ten minutes and then watch TV.

So how about lamb? Lamb is the best choice, and if you get it fresh the better. A leg of lamb weighs around 1.8kgs. So you have to have company. Your family and/or  friends. So let us start.

1 leg of lamb, trimmed of fat and sinews ( cut into three-four pieces).
(I always dip the lamb or game in boiling salt water for  two minutes. This seals the juices and flesh remains tender). Pat dry it with kitchen paper.
1 tbl.spoons each grinded corriander, cumin, termeric, cloves, cardamamm, (1/2 spn cinnaman), garlic & ginger  powders. (Fresh garlic and ginger are preferable)
1 tbl.spoonful salt.
300ml natural yoghourt
Beaf broth (2 cubes dissolved in half cup water)
Fresh coriander leaves.
Fresh rosemary twigs.
Juice of half a lemo.

Mix all the ingrediant in a large bowl, soak the lamb and marinate for one to two hours, from time to time pinching and turning the flesh in the marinate.

Heat a heavy bottomed pan, fry the lamb in oil for five minutes until brown.

Now pre-heat the oven to 250 degrees, put the lamb with its juice in a heat proof oven dish, cover it with aluminium foil and put it in the oven.

 Reduce the heat to 200 degree. Check the lamb after 30 minutes, you will find more liquid than when you put it in the oven. Now uncover the lamb, reduce the heat to 180 degrees and gradually the liquid will turn into thick juice. Grill the lamb for further fifteen minutes or until it is tender. Now it is ready to eat.

You can have the lamb with boiled brocoli, coliflower,  baked or boiled potatoes, sweet peppers, green beans and or with garlic bread. Rice too goes well with this succulent dish and beer, red wine are ideal companians.

Bon Appetite.
 

 
Keywords: Lamb, Beef, chicken, Foul,  Fish,  Spices, condiments, Food & Drink, Wine, Sauce, hot sauce, adobo, marinate, curry sauce, vegetables