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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. 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. 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.

EQUIPMENT

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

For the marinated lamb 125ml olive oil 45ml lemon juice 2 garlic cloves, finely crushed 3 rosemary sprigs, leaves removed 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

INSTRUCTIONS

To make the marinated lamb Add olive oil, lemon juice, crushed garlic, rosemary leaves and mint in a food processor and blitz until well blended. Place the leg of lamb in a non-stick roasting pan. Marinate the meat, cover the roasting pan with cling wrap and refrigerate for at least 2 hours. Preheat the oven to 160C. Remove the cling wrap from the roasting pan and season the meat with salt and pepper. Cover the roasting pan with foil and place into the oven to roast for 3 hours. Remove from the oven and take off the foil. Cut the garlic heads to expose the cloves. Arrange the garlic around the meat and spoon some of the meat juices over. Roast open for another 2 hours until the meat is tender. Scatter apricots in the roasting pan and heat through. Fry the limes in a griddle pan and arrange in the roasting pan. Scatter pomegranate seeds over the meat and serve with hummus, cucumber with yoghurt, olives, sun-dried tomatoes and fresh radishes. To make the homemade hummus In the bowl of a food processor, combine the tahini, garlic cloves and lemon juice. Process for 1 minute, scrape the sides and bottom down, then process for 30 seconds more. Add chickpeas and blitz, then add boiling water and process until smooth. Season with salt and pepper and spoon into a mixing bowl. Cover with cling wrap and refrigerate. Just before serving, spoon the hummus into serving bowls with a drizzle of olive oil and a sprinkle of paprika on top. To make the cucumber with yoghurt Remove the ends of the cucumber, then cut it in half lengthwise and scrape out the pips. Slice and place into a bowl. Mix yoghurt, mint and garlic in a mixing bowl and season with salt and pepper. Spoon the yoghurt over the sliced cucumber and mix well. Serve the lamb with olives, sun-dried tomatoes and fresh radishes too. Pro tip: Make your hummus the day before serving; the taste will be better the next day. Recipe and image adapted from Le Creuset, supplied by Kitchen Warehouse

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