Lamb

Infused Lamb Leg & Spiced Potato Wedges

Infused Lamb Leg Ingredients:
1 lamb leg
6 cloves garlic, whole
Drizzle olive oil
1/4 cup verjus
A bunch fresh rosemary sprigs
40 grams butter
Salt and pepper

Method:
Using a paring knife, making 6 small incision in the top of the lamb leg and slip 1 garlic cloves, butter fresh rosemary into each pocket. Place the leg into a roasting pan and drizzle over olive oil and verjus. Season to taste with salt and pepper. Cover with baking paper and alfoil. Place in 180°C
oven and roast until golden, 30 minutes per 500 grams – Approx. 1 – 1.5 hours. Uncover for the last 30 minutes of the roasting time. Remove from oven and allow to rest, loosely covered, for 20 minutes. Serve with potatoes.

Serves: 4-6

Spiced Potato Wedges

Ingredients:
750 grms potatoes, cut in wedges
1/4 cup verjus
2 tablespoons oregano
1 tabelspoon sweet paprika
1 teasppon crushed dried chilli
150 grms feta, crumbled

Method:
Place potatoes in a large saucepan of cold water. Bring to the boil then cook over high heat until just soft. Drain. Return potatoes to pan then add verjus, oregano, chilli, and paprika. Toss to combine. Return to heat and cook for a further 10 – 15 minutes or until crispy and golden. To serve, place on plate and crumb over feta. Can be enjoyed as a side dish or a tasty snack.

Serves: 4-6

Note:
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Slow Roasted Greek Lamb Leg

Ingredients:
1kg lamb leg
6 cloves garlic, sliced into 4 slivers
1 tblspn + ½ cup olive oil
Salt and pepper
2 tsp paprika
2 onions, quartered
1 cup white wine
2-3 sprigs rosemary
2 tsp dried oregano
Juice of 2 lemons

Method:
Using a paring knife, make small holes across the top of the lamb leg and slip in a sliver of garlic. Place the leg into a roasting pan that just fits it and drizzle over 1 tblspn of the olive oil, season generously with salt and pepper and sprinkle with paprika. Place into a 250° oven and roast until browned, approx. 10-15 minutes. Remove from the oven and reduce heat to 180°. Place the onions and herbs around the lamb, pour over the wine and lemon juice and the extra ½ cup of olive oil. Add hot water to come 1/3 of the way up the lamb. Cover and place back into the oven to roast for 2 – 3 hours, basting occasionally, until the meat starts to separate from the bone. Serve with a drizzle of the basting liquid.

Serves: 4

Note:
For more recipes & cooking tips, please see the demo team at the Farmers Market.
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Roast Lamb & Gravy with Polenta Crusted Gourmet Vegetables

Roast Lamb Ingredients:
1 lamb leg
Garlic
Fresh Rosemary
Olive oil
Salt & pepper

Gravy Ingredients:
2 tblspn butter
2 tblspns plain flour
Juices from roast
Extra stock if necessary (chicken or beef)

Gourmet Veggie Ingredients:
2 red capsicums
2 brown onions
1 zucchini
½ bag gourmet potatoes
1 sweet potato
Small piece pumpkin
1 whole garlic bulb with the skin on
2 tablespoons olive oil
Pinch of salt & pepper
200gm Polenta
1 teaspoon dried rosemary leaves
150gm grated parmesan

Roast Lamb Method:
Preheat the oven to 200°. Rub the lamb all over in olive oil and sprinkle with garlic, rosemary, salt & pepper. Place into a baking tray allowing 30 minutes cooking time for every 500gm. Remove after the first 20 minutes and cover with foil before returning to the oven. Remove the foil 20 minutes before it has finished cooking. Allow to rest for at least 15 minutes.

Gravy Method:
Melt the butter in a pan and then stir through the flour. Allow to cook for 5 minutes before slowly whisking in the lamb juices (make sure to skim off the oil). Add extra hot stock if too thick.

Gourmet Veggie Method:
Chop all veggies rustic style & place in a lined baking tray. Toss veggies in the olive oil & season with salt & pepper. Place in a preheated oven at 200° and cook for 40 minutes till vegetables are just soft. Stir through 2 or 3 times during cooking. Mix in large bowl Polenta, parmesan & rosemary. When vegetables are just cooked remove and toss gently through polenta. Return to oven cook further 15-20 minutes till golden brown.

Serves: 4–6

Note:
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