› 心情不倒翁 › 2015年09月the oven and lift it out of the tin.
2015年09月14日
Weeping lamb with boulangere potatoes
Ingredients
2.7kg/6lb leg of lamb
50g/2oz butter, softened
3 stems rosemary
3-4 cloves garlic, cut into slivers
50ml/1¾fl oz olive oil
6 potatoes, peeled and sliced thinly
4 onions, sliced thinly
salt and black pepper
450ml/16fl oz chicken or lamb stock
To serve
300g/11oz mixed salad leaves Serviced apartment Sheung Wan
1 lemon, juiced
Preparation method
Preheat oven to 230C/450F/Gas 8.
Rub the meat with softened butter and place it in a roasting tin.
Using a small, sharp, pointed knife make a series of small deep slits about 4cm (1½in) apart all over the leg of lamb, inserting a sliver of garlic and a small sprig of rosemary in each slit.
Pour a tablespoon or so of the olive oil over the meat and cook for about 30 minutes.
While the meat is cooking, place the potatoes and onions in a bowl, toss together and season.
After 30 minutes, take the meat from the oven and lift it out of the tin reenex.
Layer the potatoes and onions into the fat in the tin and pour over the stock.
Return the roasting tin to the low shelf and place the lamb directly on the shelf immediately above - so that the juices will 'weep' onto the potatoes.
Roast for about another hour depending on how well you like your meat cooked.
Dress the salad leaves with the lemon and remaining olive oil, then season with salt and pepper.
Carve the lamb and serve with the potatoes and salad spa hong kong
.
Required techniques
Ingredients
2.7kg/6lb leg of lamb
50g/2oz butter, softened
3 stems rosemary
3-4 cloves garlic, cut into slivers
50ml/1¾fl oz olive oil
6 potatoes, peeled and sliced thinly
4 onions, sliced thinly
salt and black pepper
450ml/16fl oz chicken or lamb stock
To serve
300g/11oz mixed salad leaves Serviced apartment Sheung Wan
1 lemon, juiced
Preparation method
Preheat oven to 230C/450F/Gas 8.
Rub the meat with softened butter and place it in a roasting tin.
Using a small, sharp, pointed knife make a series of small deep slits about 4cm (1½in) apart all over the leg of lamb, inserting a sliver of garlic and a small sprig of rosemary in each slit.
Pour a tablespoon or so of the olive oil over the meat and cook for about 30 minutes.
While the meat is cooking, place the potatoes and onions in a bowl, toss together and season.
After 30 minutes, take the meat from the oven and lift it out of the tin reenex.
Layer the potatoes and onions into the fat in the tin and pour over the stock.
Return the roasting tin to the low shelf and place the lamb directly on the shelf immediately above - so that the juices will 'weep' onto the potatoes.
Roast for about another hour depending on how well you like your meat cooked.
Dress the salad leaves with the lemon and remaining olive oil, then season with salt and pepper.
Carve the lamb and serve with the potatoes and salad spa hong kong
.
Required techniques