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    Traditional Aussie Lamb


    Source of Recipe


    the web

    List of Ingredients




    2 kg (4½ lb) leg of lamb
    2 cloves garlic, chopped
    fresh rosemary sprigs
    2 tablespoons oil
    salt, pepper
    4 large potatoes
    8 pieces of pumpkin
    2 leeks, cut in half
    4 bacon rashers, crisply fried
    60 g (2 oz) butter
    3 tablespoons oil
    salt, thyme

    2 tablespoons plain flour
    2¼ cups beef stock
    2 teaspoons Worcestershiresauce
    2 tablespoons red wine

    Recipe



    Preheat oven to 180°C (350°F). Cut small slits all over the skin of the
    leg of lamb. Insert garlic pieces and rosemary sprigs. Brush lamb with
    oil and sprinkle with salt and pepper. Fill a baking dish halfway with
    water and place a wire rack on top and then put the lamb on the dish.
    Roast for about 1½ hours or until cooked as desired, basting often with
    the pan juices.
    Peel potatoes, cut in half and score them with a fork. Combine butter,
    oil, salt and thyme.Toss potatoes in the mixture. Take potatoes out and
    keep mixture for later. Place potatoes around the leg of lamb after the
    lamb has been cooking for about 40 minutes. Roast for 50 minutes,
    brushing halfway through with a little of the butter mixture.
    Toss pumpkin pieces in the mixture and place next to the roast after it
    has been cooking for 50 minutes. Wrap 1 bacon rasher around each half of
    leek. Place leeks next to pumpkins after roast has been baking for 70
    minutes.When everything is done, take the rack off the baking dish and
    place the rack on an oven proof tray. Return to oven to keep warm.
    To make gravy, place the baking dish with the juices from the meat on
    the stove top.Discard all but 3 tablespoons of the juices. Heat the
    dish, stir in the flour and cook until brown. Gradually add beef stock,
    Worcestershire sauce and wine. Stir until the mixture boils and
    thickens, then simmer for 2 minutes.
    Slice the meat and arrange everything on plates. Pour the gravy over the
    meat.
    Serves 4

 

 

 


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