Julia Child's Leg of Lamb Intimidated the Hell Out of Me
This is Julia Child's Roast Leg of Lamb recipe from Mastering the Art of French Cooking Volume 1.
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How To Make Insanely Moist Slow Roast Lamb
You've never quite had a roast leg of lamb like this. It's super juicy and flavourful, and that's all thanks to my mother in laws secret recipe
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0:00 Technique overview
0:32 Choosing the right meat
1:09 Trimming meat for the best results
1:47 My mother in law's tenderizing marinade
3:06 Prepping the meat for the oven
4:02 Technique for Juicy roasting
5:36 The best roast vegetables of your life
7:10 Finishing up and plating
8:09 Dream come true for me and our cat
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Cook at 160c with fan for 4-6 hours until extremely tender.
Lamb Leg:
For a 2kg bone in lamb shoulder or leg
6-8 Cloves Garlic
1 Tsp Black Peppercorns
Nutmeg to grate
Marinade:
6-8 Large onions
4 Cloves Garlic
2 Tbsp Salt
1 Tbsp Black Peppercorns
2-3 Tbsp water
Vegetables:
500g Carrots
500g Mini potatoes or dice regular potatoes
500g Mini onions or shallots
1 Large Onion
100ml Deglazed lamb juices
1 Tsp Salt
1/4 Tsp Pepper
Roast lamb and sides, with fresh produce from a Melbourne food market
Where do I get my inspiration for what to cook? When I lived in Melbourne, I would go to the local markets every Saturday morning and see what great produce would grab my attention. You can always find incredible and unique ingredients at markets, and sometimes the stallholders will give you some good inspo as well. I was back in Melbourne for a weekend with mates, so I went to South Melbourne Markets for inspiration and this is what I made.
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Rice salad with peppers, cranberries and pine nuts
Ingredients
- 300g (raw weight) brown basmati rice, cooked
- 100g (raw weight), rice cooked
- 4 small or 2 large peppers, diced into 1cm square
- 50g dried cranberries
- 50g pine nuts, toasted
- 4 tbsp olive oil
- 1.5 tsp cumin
- 1.5 tsp smoked paprika
- Bunch mint
- 1 lemon
Method
1. Sauté the peppers and olive oil over high heat for 5-6 minutes or until they're just cooked.
2. Add the spices and toss to incorporate well.
3. Add the pine nuts and cranberries before stirring them through your cooked rice.
4. Dress the salad with olive oil, and juice of the lemon and finish with lots of torn mint.
5. Enjoy!
White asparagus with serrano
Ingredients
- White asparagus, 3-4 spears per person as a side (if you can't find white asparagus this recipe also works well with green)
- 40g serrano ham per person
- 1 tbsp dijon mustard
- 2 tbsp extra virgin olive oil
- 3/4 tbsp honey
- Small bunch chives
- Salt to taste
Method
1. This recipe couldn't be simpler, start by getting a large pot of salted boiling water on the heat.
2. Mix the dijon, olive oil and honey and season with salt.
3. Cut the bottom of the asparagus off (3-4cm). Ff it still feels woody to cut through, you might need to take a little bit more off.
4. Place them in your seasoned boiling water for 2-3 minutes or until just cooked, but you still want them to have some bite.
5. Dress the asparagus with the dressing you made, then lay on the serrano ham and garnish with finely cut chives.
Roast Leg of Lamb with a rich lamb gravy
This is my way for getting perfectly juicy Roast Leg of Lamb. Tender Roast Leg of Lamb coated with a simple but flavourful herb and lemon rub and served with rich, meaty gravy.
I think a good quality joint of lamb has got to be one of the most flavourful meats going.
Full roast lamb recipe inc hints and tips here:
Ingredients:
2 kg (4.4 lb) leg of lamb
1 tbsp olive oil
½ tsp garlic salt
½ tsp Maldon salt
½ tsp black pepper
1 tsp dried rosemary
1 tsp dried thyme
Finely grated zest of 1 lemon
For the gravy:
Meat juices from your roasted lamb
2 lamb stock cubes crumbled
1 beef stock cube crumbled
720ml (3 cups) hot vegetable stock - from your boiled/steamed vegetables and potatoes
1/4 tsp salt
1/4 tsp black pepper
2 tbsp cornflour/cornstarch
5 tbsp cold water
#SundayLunch #RoastDinner #ComfortFood
Slow Cooked Leg of Lamb | How to Make Roast Leg of Lamb
Roast leg of lamb is slowly cooked to absolute perfection. It will take your Sunday roast tradition to a whole new level and what’s better, it’s EASY! While you’ll need some patience with the cooking time, this roast leg of lamb is so easy to make and I promise, it will taste better than you can even imagine. With few ingredients, and care taken at every step, your family and friends will be begging you for more! Make this roast leg of lamb the centrepiece at your festive feast.
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ITALIAN ROAST LEG OF LAMB RECIPE
INGREDIENTS:
Leg of lamb (approx. 1.2-1.4kg/42.3oz)
Fresh rosemary stalks
6-8 garlic cloves
4 carrots (peeled)
3-4 celery stalks
1 whole onion
Extra virgin olive oil
Glass of red wine
1 large cup of chicken stock
Salt & Pepper
Basil leaves
Sage leaves
UTENSILS:
1 x large pot with lid (suitable for the stove top and oven)
Tongs
Sharp knife
Chopping board
Large spoon
METHOD:
1. Roast leg of lamb starts with good quality lamb! Make sure you go to your nearest quality butcher and request his best so that you know you are cooking with the best possible ingredients.
2. Pre-heat your oven to 220 degrees celsius/428F.
3. Place the roast leg of lamb on the chopping board and sprinkle a generous amount of salt and ground pepper on top.
4. Then, turn over the lamb and sprinkle salt and pepper on the other side too.
5. Next, using a sharp knife, make 3 slits into the lamb, as evenly apart as possible.
6. Stuff each of these slits of the leg of lamb with a garlic clove, and some rosemary and basil, pushing it right down using your fingers. Be sure to do this on both sides.
7. Now, get a large, deep pot and put it on the stove at a medium heat. Drizzle a generous amount of extra virgin olive oil into the pot and let it warm for a minute or so.
8. Place the large leg of lamb roast into the pot and sear each side until it becomes lightly golden for approx. 3 minutes each side. Be sure to add the lid to the pot while it simmers.
NONNA MARIA’S TIP: The amount of time the leg of lamb will take to be seared depends on how big it is, so judge this and don’t leave it for too long.
9. While the lamb is searing, roughly chop up the vegetables into chunky pieces and add them into the pot. This should include carrots, celery and the onion.
10. Next, add rosemary and sage along with any leftover cloves of garlic.
11. Before putting the leg of lamb into the oven, add one large cup of chicken stock (dissolve one cube in warm water, or you can use a liquid stock)
12. Sprinkle one last amount of salt and pepper all over the roast leg of lamb and vegetables, then put the lid on and place it in the oven at 220 degrees celcius/428F.
13. After 1.5hr, carefully take the pot with the leg of lamb roast out of the oven and turn it over, so you evenly cook both sides. It is a good idea at this point to cover the lamb with the juices from the pot, keeping it beautiful and moist.
14. Cooking time will vary dependent not only the size of the leg of lamb but also how you enjoy eating your red meat.
15. This recipe allows the lamb to cook slowly for 3hr, so it cooks right through.
HOW TO SERVE:
Leave the roast leg of lamb to rest for at least 10 minutes before serving. Then take a large carving knife and slice thin pieces, placing them on to a flat plate. Add some tender vegetables on top before using a large spoon to drizzle extra juice on top.
Eat this dish up while it’s still nice and hot – the leftovers can also be enjoyed heated up the next day between a panino stuffed with cheese, vegetables and extra lamb juices.
E ora si mangia, Vincenzo’s Plate…Enjoy!
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Re-watch the roast leg of lamb video recipe
Lamb Shanks Roasted al la Matignon with Chef Thomas Keller
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