EQUIPMENT
Corner SLOW ROASTED LEG OF LAMB RECIPE With most of us spending more time cooking at home these days, why not try a delicious dish that won’t disappoint with its melt-in-the-mouth, tender meat. It’s heartily seasoned with herbs, spices and veggies and the bones lend lots of amazing flavour to the meat as they roast away.
Digital scale Measuring cups and spoons Food processor Non-stick roasting pan Griddle pan Oven mitts Cling wrap Aluminium foil Mixing bowl Wooden spoon Chef’s knife Cutting board
INGREDIENTS
This Turkish-style roast leg of lamb recipe takes five hours to cook but needs only a little attention and love from time to time. An elegant yet homely dish, this leg of lamb is as delightful to cook as it is to share with the family this spring.
For the marinated lamb 125ml olive oil
Serves up to six and includes full recipes for homemade hummus and cucumber with yoghurt. Best served with olives, sun-dried tomatoes and fresh radishes.
3 rosemary sprigs, leaves removed
45ml lemon juice 2 garlic cloves, finely crushed 8 mint leaves 2.4kg leg of lamb (bone-in) Salt and freshly ground pepper 4 large heads of garlic 250g soft Turkish dried apricots 4 limes, cut in half 150g pomegranate seeds For the homemade hummus 125ml tahini paste 60ml lemon juice 2 garlic cloves, finely crushed Two 400g tins chickpeas, drained 250ml boiling water Salt and freshly ground black pepper Olive oil Paprika For the cucumber with yoghurt 1 small Mediterranean cucumber 250ml Greek-style yoghurt 6 mint leaves, finely chopped 1 garlic clove, finely chopped Salt and freshly ground black pepper For serving 425g Kalamata olives 240g sun-dried tomatoes 150g radishes
24 |
western nurse October 2021
