CARVERY RECIPES
HOW TO ROAST AND CARVE RIB OF BEEF | BBC GOOD FOOD
Find out how best to prepare, cook and carve a roast rib of beef with our expert cookery tips, technique video and recipe ideas. Follow our step-by-step guide.
Provided by Good Food team
Categories Sunday lunch, roast dinner
Number Of Ingredients 1
ROAST CARVERY LEG OF LAMB WITH MISO AND GINGER RECIPE
Roast carvery leg of lamb with miso and ginger puts a twist on a classic roast dinner. Miso is sweet and ginger is fiery and together they work great
Provided by Jane Curran
Categories Dinner, Main course
Total Time 2 hours 30 minutes
Yield Serves: 8+
Number Of Ingredients 5
Steps:
- Make some small slits in the lamb skin and insert small sprigs of rosemary. Mix together the ginger and miso, then spread over the lamb. You can now marinate it for an hour, or overnight if you have the time.
- Heat the oven to 180C fan, gas 6. Put the lamb into a roasting tin – if it’s been in the fridge, allow it to get to room temperature for half an hour. Roast for about 2 hours, covering loosely with foil halfway through. The internal temperature for medium lamb should be around 62C when you check it. Leave it to rest for 20 minutes while you steam the Jersey Royals and fresh peas. Serve, accompanied with a glass of red.
Nutrition Facts : Calories 400 Kcal, FatContent 20 g, SaturatedFatContent 9 g
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