HAHA... Wot Ho Dear Readers.. Yes, it is your favourite blog writing, red-bummed Parrot.
I had fast-breaking eggs and slurps of hot tea and now, I'm going to give you a recipe for roast lamb.
I had fast-breaking eggs and slurps of hot tea and now, I'm going to give you a recipe for roast lamb.
This is one of the ways that she cooks lamb that we buy from our lubblyjubbly butcher on the North End Road, Dickinsons of Fulham.
I know that sadly, for a lot of you, the chance of getting hold of such a wondrous piece of meat is a big fat zero.
But you can try.. search your area for a proper butcher, please bear in mind that this does not mean sloping off to an oversized supermarket and picking up a joint pre-packed in plastic.. ugh.
She cooks this when she has more than a couple of people to feed and has cooked it several times at the allotments on her bbq.
*Depending on your greed, we reckon a 5lb - 2.5 kilo leg of lamb feeds about 8 people.
What you will need:
Leg of lamb. *See our note above
Freshly squeezed juice of 2 Lemons.
A small amount of Smoked Paprika.
3 crushed big cloves of Garlic.
3 tbsp. of Oregano.
2 tbsp. of Olive Oil.
Salt and Pepper to grind.
A mixing bowl.
A large roasting dish.
Preheat the oven to: electric 200C / gas mark 6.
How to do it:
Mix the olive oil, lemon juice, paprika, oregano, garlic, freshly ground salt and pepper together in a bowl.
Place the meat into a large roasting tin, make small cuts over the meat and rub the herb mix over the meat and into the cuts.
Cover the tin completely with tin foil and let it sit for at least 2 hours so the meat takes up the marinade.
Remove the tin foil.
Place the roasting tin in the centre of the oven.
Roast the meat for 1.5 hours.
The meat will be browned on the outside but will be pink on the inside.
Remove the meat from the oven, place on a carving board, cover loosely with tin foil and allow the meat to 'relax' for a minimum of 10 minutes. This makes the meat easier to carve.
Drain any juice from the board back into the roasting dish and make your gravy, don't forget to use the vegetable water from your steamed vegetables.
No.. we aren't telling you what vegetables to eat with this as we never eat the same ones twice in a row! But you could roast potatoes with the meat, put the potatoes in about half way through the cooking time at 45 minutes.
She went up to Barteks in Streatham yesterday, she was hunting for Hamburg Parsley, but there was none to be had.. boohoo.. it's a great root vegetable to use in vegetable soups, she didn't grow any this year but it's on next years' seed list, that's for sure.
I know that sadly, for a lot of you, the chance of getting hold of such a wondrous piece of meat is a big fat zero.
But you can try.. search your area for a proper butcher, please bear in mind that this does not mean sloping off to an oversized supermarket and picking up a joint pre-packed in plastic.. ugh.
She cooks this when she has more than a couple of people to feed and has cooked it several times at the allotments on her bbq.
*Depending on your greed, we reckon a 5lb - 2.5 kilo leg of lamb feeds about 8 people.
What you will need:
Leg of lamb. *See our note above
Freshly squeezed juice of 2 Lemons.
A small amount of Smoked Paprika.
3 crushed big cloves of Garlic.
3 tbsp. of Oregano.
2 tbsp. of Olive Oil.
Salt and Pepper to grind.
A mixing bowl.
A large roasting dish.
Preheat the oven to: electric 200C / gas mark 6.
How to do it:
Mix the olive oil, lemon juice, paprika, oregano, garlic, freshly ground salt and pepper together in a bowl.
Place the meat into a large roasting tin, make small cuts over the meat and rub the herb mix over the meat and into the cuts.
Cover the tin completely with tin foil and let it sit for at least 2 hours so the meat takes up the marinade.
Remove the tin foil.
Place the roasting tin in the centre of the oven.
Roast the meat for 1.5 hours.
The meat will be browned on the outside but will be pink on the inside.
Remove the meat from the oven, place on a carving board, cover loosely with tin foil and allow the meat to 'relax' for a minimum of 10 minutes. This makes the meat easier to carve.
Drain any juice from the board back into the roasting dish and make your gravy, don't forget to use the vegetable water from your steamed vegetables.
No.. we aren't telling you what vegetables to eat with this as we never eat the same ones twice in a row! But you could roast potatoes with the meat, put the potatoes in about half way through the cooking time at 45 minutes.
She went up to Barteks in Streatham yesterday, she was hunting for Hamburg Parsley, but there was none to be had.. boohoo.. it's a great root vegetable to use in vegetable soups, she didn't grow any this year but it's on next years' seed list, that's for sure.
But she did find spray starch so that's what we're off. She'll iron and I'll perch on the door pole and observe. That's a fair division of labour, is it not?
Chirp.. Psist.. Tingaling.. Beepabeepbeepbeep.
GeeGee Parrot.
December 5th, 2017.
PostScript: Beepabeepbeepbeep is my new noise, it is the noise of her alarm.
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