That's Leg of Lamb with Pomegranate Sauce for those of YOU who don't read Spanish.
Ingredients..
A boned leg of Lamb.
12 Shallots.. WE lurve Shallots!
1 glass of dry White Wine.
1 Pomegranate.
Preheat your oven to hot!
YOU can either bone and roll the leg OR more sensibly, YOU can ask YOUR butcher to do it!
Before roasting, prick all over the top skin with a very sharp fork, put the meat into a roasting dish surounded by the peeled but not chopped shallots and pour the wine over the meat.
Cook at 15 minutes to a lb, 30 minutes to a kg.
The first 30 minutes in a hot oven, then turn the heat down to a moderate (350F) heat.
When there is 15 minutes before the meat should be ready, cut the Pomegranate into quarters, scoop out the seeds, be careful to pick out all of the bitter white membrane
Add the Pomegranate seeds to the roasting dish and continue cooking for a further 15 minutes.
Remove dish from the oven and allow the roast to relax for 10 minutes before carving.
WE serve this with either mashed potatoes or freekeh, a wild grain which has been smoked and follow it with a crisp, slightly tart salad of endive and perhaps a raspberry vinegarette.
This dish is also scrummydumptious if YOU have access to Kid meat. WE do, from Ellie's Dairy and WE look forward to having a delicious leg of Kid in the spring for Easter, a very late Easter! Easter Sunday is not until April 20th!
Roll on Spring.. is what I say.
GeeGee Parrot.
January 24th, 2014.
Ingredients..
A boned leg of Lamb.
12 Shallots.. WE lurve Shallots!
1 glass of dry White Wine.
1 Pomegranate.
Preheat your oven to hot!
YOU can either bone and roll the leg OR more sensibly, YOU can ask YOUR butcher to do it!
Before roasting, prick all over the top skin with a very sharp fork, put the meat into a roasting dish surounded by the peeled but not chopped shallots and pour the wine over the meat.
Cook at 15 minutes to a lb, 30 minutes to a kg.
The first 30 minutes in a hot oven, then turn the heat down to a moderate (350F) heat.
When there is 15 minutes before the meat should be ready, cut the Pomegranate into quarters, scoop out the seeds, be careful to pick out all of the bitter white membrane
Add the Pomegranate seeds to the roasting dish and continue cooking for a further 15 minutes.
Remove dish from the oven and allow the roast to relax for 10 minutes before carving.
WE serve this with either mashed potatoes or freekeh, a wild grain which has been smoked and follow it with a crisp, slightly tart salad of endive and perhaps a raspberry vinegarette.
This dish is also scrummydumptious if YOU have access to Kid meat. WE do, from Ellie's Dairy and WE look forward to having a delicious leg of Kid in the spring for Easter, a very late Easter! Easter Sunday is not until April 20th!
Roll on Spring.. is what I say.
GeeGee Parrot.
January 24th, 2014.
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