Friday, 21 June 2013

Attempt #49: Roast Lamb

My first attempt at man handling and cooking a leg of lamb! Although the recipe and method is pretty similar to the earlier roast chicken, the tricky part is in not over or under-cook the lamb.
The result:

The lamb was initially under-cooked when I first took it out from the oven. Hence, I pop the lamb back into the oven but the lamb became a tad over-cooked. It was not as tender as I hoped for.

  • 4.5 pounds leg of lamb
  • 2 medium onions
  • 2 carrots
  • 2 sticks celery
  • 1 bulb garlic
  • olive oil
  • sea salt
  • freshly ground black pepper
  • 1 lemon
  • 1 small bunch fresh thyme, rosemary, bay or sage, or a mixture

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