What has this post got to do with photography, well uhm, nothing. It’s really only here because I promised a lot of my twitter followers I would post a recipe for Lemon lamb and due to bad planning, on my part, it doesn’t even have photos of the finished product.
Warning, if you like your lamb pink, then this isn’t the recipe for you…
Right so lest get down to cooking this.
You will need:
- A deboned Free Range Lamb leg in netting.
- A baking rack.
- A deep baking dish that the rack will fit in.
- Nomu Lamb Rub
- 1 x head of garlic
- 3 lemons
- 250mm white wine
- Nomu Lamb Fond
- Olive Oil
- Crush two cloves of garlic and roughly slice the remaining cloves.
- Stab the lamb numerous times and insert some of the garlic slices into the holes.
- Mix 2 table spoons of the lamb rub with olive oil, the crushed garlic and the juice of a lemon and rub all over the lamb. Don’t use all of it though.
- Now find the seam of the lamb and pry it slightly open.
- Try get the remainder of the rub mix inside the opening and then peel and slice the second lemon and stuff it inside the leg.
- Let the lamb rest in the fridge for 2-3 hours so the flavours can penetrate.
- Preheat the oven to 160°C or 140°C if your oven is fan assisted.
- Place the lamb on the rack in the dish.
- Fill the dish with the wine, top up with water till the level is just below the rack and the lamb.
- Roast the lamb for about 3 hours turning and basting with the liquid from the dish every 1 hour.
- Squeeze the juice from the remaining lemon over the lamb.
- Now cover the dish with foil and cook for another 1.5 to 2 hours. This is the important stage as the vapour from the liquid seeps back into the lamb.
- Place halved potatoes onto the rack, cut side down, about an hour before the cooking completes.
- Once cooking is complete remove the lamb and allow to rest in foil for about 15 – 20 minutes.
- Drain the liquid from the dish, into a pot and allow the liquid to reduce a little. Add Nomu Lamb fond to taste but beware it is extremely concentrated so add a little at a time.
- Remove the lamb from the foil and net
- Carve with the lemon still inside and serve with the potatoes and a little gravy.
I have made this 4 times and every time the lamb has come out juicy, tender and moist despite being well cooked.