Leg of Lamb Roasted with Mustard and Rosemary
Serve with roast potatoes and some simple steamed vegetables and you will have a great meal for family and friends
1 leg of lamb, 2½ kg, well trimmed
2 tablesp. good quality mustard
2 tablesp. soy sauce
1 clove garlic, crushed
1 teasp. rosemary leaves, chopped
2-3cm piece of ginger, peeled and grated
1 tablesp. olive oil
Cooking time - 85 minutes
Preheat the oven to 220°C (430°F) Gas Mark 7.
Place the lamb in a roasting tin. Mix the mustard, soy sauce, garlic, rosemary and ginger together and then gradually stir in the olive oil to make a paste. Spread this mixture over the lamb.
Put in the oven and roast for 20 minutes, then reduce the heat to 180°C (350°F) Gas Mark 4 and continue to roast for another 50 minutes. The lamb will be cooked medium at this stage. Remove from the oven, wrap the lamb loosely in foil and allow to rest for 15 minutes before carving.
Roast potatoes and red onions roasted alongside the lamb – peel and quarter potatoes and some red onions and mix with a little olive oil, bay leaves and seasoning. Roast for the last 50 minutes in the roasting tin with the lamb.
Left over lamb is delicious in a sandwich or wrap for next day lunch
Moroccan Style Braised Lamb Shanks
For a more fragrant and pungent dish, the lamb can be covered in clingfilm and marinated in the fridge for up to 24 hours to allow the spices to penetrate the meat. The accompanying couscous can be jazzed up with pistachio nuts and dried fruits.
4 lamb shanks, well trimmed
1 tablesp. paprika
1 teasp. each ground coriander, cumin, cinnamon and turmeric
Sea salt and cracked black pepper
4 lamb shanks, well trimmed
2 tablesp. olive oil
1 large onion, roughly chopped
2 garlic cloves, chopped
2½ cm piece peeled fresh root ginger, chopped
450ml chicken or lamb stock
2 x 400g cans chopped tomatoes
1 tablesp. clear honey
Squeeze of lemon juice
Serve with a bowl of couscous
Cooking time - 2¾ hours
Preheat the oven to Gas Mark 3, 160ºC (325ºF). Heat a large frying pan. Mix together the paprika, coriander, cumin, cinnamon, turmeric and one teaspoon of pepper in a large bowl. Add the lamb shanks and using your hands rub in the spices. Add a little of the olive oil to the heated pan and quickly brown off two of the spiced lamb shanks. Transfer to a casserole dish with a lid and repeat with the remaining lamb shanks.
Meanwhile, place the onion, garlic and ginger in a food processor or mini-blender and pulse until finely minced. Add another tablespoon of the olive oil to the pan, then add the onion mixture and sauté for 3-4 minutes until well softened and coloured from the spices left in the bottom of the frying pan.
Pour a little of the stock into the pan, stirring to combine and then tip over the lamb shanks. Add the remaining stock with the tomatoes and honey, stirring gently until evenly combined. Cover with the lid and cook for 2-2½ hours until the lamb shanks are meltingly tender and the meat is ready to fall off the bone. Add a squeeze of lemon juice and season to taste.
Arrange the lamb shanks in wide-rimmed bowls with the couscous to serve.
*All Recipes courtesy of Bord Bia