ROAST LAMB CURRY RECIPES
BEST ROAST LEG OF LAMB RECIPE | JAMIE OLIVER LAMB RECIPES
A classic Sunday lunch, with no fuss and masses of flavour – perfect for Easter.
Total Time 1 hours 35 minutes
Yield 8
Number Of Ingredients 9
Steps:
- Remove the lamb from the fridge 1 hour before you want to cook it, to let it come up to room temperature.
- Preheat the oven to 200ºC/400ºF/gas 6 and place a roasting dish for the potatoes on the bottom.
- Break the garlic bulb up into cloves, then peel 3, leaving the rest whole. Pick and roughly chop half the rosemary leaves. Peel and halve the potatoes.
- Crush the peeled garlic into a bowl, add the chopped rosemary, finely grate in the lemon zest and drizzle in a good lug of oil, then mix together.
- Season the lamb with sea salt and black pepper, then drizzle with the marinade and rub all over the meat. Place on the hot bars of the oven above the tray.
- Parboil the potatoes in a pan of boiling salted water for 10 minutes, then drain and allow to steam dry. Gently toss the potatoes in the colander to scuff up the edges, then tip back into the pan.
- Add the remaining rosemary sprigs and whole garlic cloves to the potatoes, season with salt and pepper, then drizzle over a good lug of oil. Tip the potatoes into the hot tray and place back under the lamb to catch all the lovely juices.
- Cook the lamb for 1 hour 15 minutes if you want it pink, or 1 hour 30 minutes if you like it more well done.
- Meanwhile, make the mint sauce. Pick and finely chop the mint leaves, then place in a small bowl. Mix in the sugar, a good pinch of salt, 1 tablespoon of hot water and the vinegar.
- When the lamb is cooked to your liking, remove from the oven and leave to rest for 15 minutes or so. Carve and serve with the roast potatoes, mint sauce and some seasonal greens.
Nutrition Facts : Calories 307 calories, FatContent 13.1 g fat, SaturatedFatContent 4.5 g saturated fat, ProteinContent 23.7 g protein, CarbohydrateContent 24.9 g carbohydrate, SugarContent 1.5 g sugar, SodiumContent 0.8 g salt, FiberContent 1.9 g fibre
LAMB CURRY RECIPES - BBC GOOD FOOD
Turn up the spice with our collection of top rated lamb curries. From madras to vindaloo, biriyanis to lighter versions, find the curry to suit your taste.
Provided by Good Food team
Number Of Ingredients 1
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AUTHENTIC MADRAS BEEF CURRY | RECIPE | SIMPLY BEEF & LAMB
From simplybeefandlamb.co.uk
Total Time 170 minutes
Cuisine Asian
Calories 216 per serving
- Heat the oil in a large 1.2L heat/flameproof casserole dish with a lid and cook the onion, garlic, ginger and spices together for 3-4 minutes, stirring occasionally. Add the beef and cook for 2-3 minutes until lightly coloured. Add the remaining ingredients except the yogurt and coriander. Bring to the boil, cover and cook for 2-2½ hours on the hob or in a preheated oven at 180°C/160°C Fan, Gas Mark 4 until the beef is tender, stirring occasionally. Season if required. Garnish with the yogurt and coriander and serve the curry with rice, naan bread or poppadoms and a selection on chutneys.
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JAMIE OLIVER SLOW-COOKED LAMB SHOULDER RECIPE | SUNDAY ROAST
From thehappyfoodie.co.uk
Total Time 6 hours 10 minutes
Cuisine Moroccan
Pour the dried chickpeas into a 30cm x 40cm roasting tray. Quarter the preserved lemons and trim away the seedy core, then finely chop the rind and add to the tray with a good splash of liquor from their jar. Roughly chop the tomatoes, adding them to the tray as you go.
Drizzle the lamb with 1 tablespoon of olive oil, then rub all over with the ras el hanout and a pinch of sea salt and black pepper. Sit the lamb in the tray, pour in 1 litre of water, cover tightly with tin foil and place in a cold oven. Turn the temperature to 170ºC/325ºF/gas 3 and leave the lamb in there for 6 hours, or
until the chickpeas are cooked through and the lamb is pullable – after 3 hours, stir a splash of water into the chickpeas, covering tightly again with foil.To serve, taste the chickpeas, season to perfection, and drizzle with 1 tablespoon of extra virgin olive oil, then pull the lamb apart with two forks.
CALORIES 522kcal FAT 26.7g SAT FAT 10.2g PROTEIN 37.4g CARBS 35.3g SUGAR 5.8g SALT 0.7g FIBRE 1.4g
5 Ingredients by Jamie Oliver is published by Penguin Random House ⓒ Jamie Oliver Enterprises Limited. Photographer: David Loftus
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From thehappyfoodie.co.uk
Total Time 6 hours 10 minutes
Cuisine Moroccan
Pour the dried chickpeas into a 30cm x 40cm roasting tray. Quarter the preserved lemons and trim away the seedy core, then finely chop the rind and add to the tray with a good splash of liquor from their jar. Roughly chop the tomatoes, adding them to the tray as you go.
Drizzle the lamb with 1 tablespoon of olive oil, then rub all over with the ras el hanout and a pinch of sea salt and black pepper. Sit the lamb in the tray, pour in 1 litre of water, cover tightly with tin foil and place in a cold oven. Turn the temperature to 170ºC/325ºF/gas 3 and leave the lamb in there for 6 hours, or
until the chickpeas are cooked through and the lamb is pullable – after 3 hours, stir a splash of water into the chickpeas, covering tightly again with foil.To serve, taste the chickpeas, season to perfection, and drizzle with 1 tablespoon of extra virgin olive oil, then pull the lamb apart with two forks.
CALORIES 522kcal FAT 26.7g SAT FAT 10.2g PROTEIN 37.4g CARBS 35.3g SUGAR 5.8g SALT 0.7g FIBRE 1.4g
5 Ingredients by Jamie Oliver is published by Penguin Random House ⓒ Jamie Oliver Enterprises Limited. Photographer: David Loftus
RICK STEIN'S LAMB KLEFTIKO RECIPE | UK SLOW-COOKED SUNDAY ...
From thehappyfoodie.co.uk
Total Time 2 hours 30 minutes
Cuisine Greek
Heat the oven to 190°C/gas 5. Place the potatoes, red pepper and tomato in a large, flameproof oven dish or tin and season with the salt and pepper. Put the leg of lamb on top and pour over the lemon juice and olive oil, then add the garlic halves to the dish. Sprinkle all over with the oregano. Pour the water into the dish and cover with foil, sealing the edges well to retain the moisture as it cooks. (A large enamelled, lidded, cast-iron pot, such as Le Creuset, would also be suitable to cook this in.)
Cook in the oven for 2½–2¾ hours until the meat is falling off the bone, adding a little more water, if necessary, halfway through to keep the vegetables moist. Remove the foil (or lid) and add the feta, then return to the oven for 10 more minutes. After this time, check the consistency of the juices. If the dish seems a little dry, add a little more water. If too dilute, transfer the meat and vegetables to a serving dish and reduce down the liquid on the hob.
Serve the meat in chunks or thick slices with the vegetables and juices.
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