Roast Leg of Lamb With All the Trimmings might be just the main course you are searching for. This recipe covers 83% of your daily requirements of vitamins and minerals. One portion of this dish contains about 97g of protein, 77g of fat, and a total of 1480 calories. This recipe serves 6. A mixture of carrots, leg of lamb, potatoes, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes approximately 16 hours.
Instructions
1
Lamb.I prefer to slow roast my lamb and turn the heat up at the end, so that is the recipe I am posting, but you can cook the lamb how you like.
Ingredients you will need
Lamb
2
Place lamb on roasting tray. Rub lamb with olive oil.
Ingredients you will need
Olive Oil
Lamb
Dry Seasoning Rub
3
Cut 3 slits across top of lamb stuff sliced garlic into them.
Ingredients you will need
Garlic
Lamb
4
Sprinkle thyme, sage, rosemary, mint and extra garlic powder evenly over the top of the lamb.Cook lamb in very slow oven 100c for 3 1/2-4 hours, turn oven up to 180c for the last 1 1/2 and cook until browned and done as desired.
Ingredients you will need
Garlic Powder
Rosemary
Thyme
Lamb
Mint
Sage
Equipment you will use
Oven
5
Remove lamb and wrap in foil to keep warm turn up oven temperature to 220c this is for the Yorkshire puddings (recipe follows below.).Stuffing.
Ingredients you will need
Stuffing
Lamb
Wrap
Equipment you will use
Aluminum Foil
Oven
6
Add 1/2 cup boiling water to butter and chicken stock to dissolve then pour this into mix, add the rest of the water according to packet directions remembering to minus the half cup already added.
Ingredients you will need
Chicken Stock
Butter
Water
7
Fluff stuffing with fork, add chicken and mix until well combined.Note: If you cant get chicken mince you can use chicken fillets and just whiz with bar mix until there are no lumps of chicken meat in it.
Ingredients you will need
Chicken Meat
Ground Chicken
Stuffing
Whole Chicken
8
Place stuffing into either large baking dish or I prefer to use two small ones so I can place one at each end of the table.
Ingredients you will need
Stuffing
Equipment you will use
Baking Pan
9
Bake in pre-heated oven 200c for 35 minutes, until browned on top and cooked through.Note: I make this earlier in the day and just reheat in the microwave.Broccoli Cauliflower Cheese.Chop broccoli and cauliflower into medium and small Florettes,
Ingredients you will need
Cauliflower
Broccoli
Cheese
Equipment you will use
Microwave
Oven
10
Add enough water to a saucepan to cover veg, add broccoli and cauliflower and boil until just tender.
Ingredients you will need
Cauliflower
Broccoli
Water
Equipment you will use
Sauce Pan
11
Remove and strain allow veg to stand for some time to make sure all the water has drained, otherwise it makes the sauce go all watery.In a pan heat milk, add a little water to cornflour and mix pour into milk and stir until mixture thickens, dont worry if it seems quite thick it is meant to be.Arrange broccoli and cauliflower in an oven proof dish top with sauce, sprinkle breadcrumbs and extra cheese over the top and bake for 15-20 at 180c minutes until browned and heated through.Note: This can be made ahead and stored in the refrigerator if you do this do not sprinkle with breadcrumbs or cheese until just before cooking in the oven.Potatoes.Par boil the potatoes in a saucepan drain, place in a large bowl and cover with water until ready to use.When you turn the oven up to 180c for the final cooking of the lamb, remove lamb from oven and add potatoes to roasting tray, spoon some of the juices from the lamb and roast potatoes with lamb for the last 11/2 hours.Roasted Celeriac.
Ingredients you will need
Potato
Breadcrumbs
Cauliflower
Corn Starch
Broccoli
Celeriac
Cheese
Sauce
Water
Lamb
Milk
Equipment you will use
Oven
Sauce Pan
Bowl
Frying Pan
12
Cut celeriac into wedges, combine wedges in a bowl with the olive oil.
Ingredients you will need
Olive Oil
Celeriac
Equipment you will use
Bowl
13
Transfer celeriac wedges to a baking dish with garlic bulb and bake in 180c oven for about an hour or until celeriac is soft and golden brown.
Ingredients you will need
Celeriac
Garlic
Equipment you will use
Baking Pan
Oven
14
Remove celeriac to a bowl.
Ingredients you will need
Celeriac
Equipment you will use
Bowl
15
Cut garlic bulb in half and squeeze garlic out of each bulb over celeriac, add parsley and toss to combine serve topped with yogurt.Honeyed Carrots.Boil carrots until just tender drain. Melt butter in a pan add honey and carrots toss to combine and serve immediately.Fresh Corn on the cob.Peel outer leaves from corn removing all stringy bits and wash.
Ingredients you will need
Corn On The Cob
Celeriac
Carrot
Parsley
Butter
Garlic
Yogurt
Honey
Corn
Equipment you will use
Frying Pan
16
Add some water to a pan enough to cover the corn and bring to the boil, add corn and boil for about 15 Mins, drain.
Ingredients you will need
Water
Corn
Equipment you will use
Frying Pan
17
Cut butter into chunks and rub over hot corn until the corn is thoroughly covered, serve immediately.Yorkshire Puddings.
Ingredients you will need
Butter
Corn
Dry Seasoning Rub
18
Whisk all ingredients together to form a smooth batter.Divide about 2 tablespoons oil between a 12 hole patty tin.
Ingredients you will need
Cooking Oil
Equipment you will use
Whisk
19
Heat in a hot oven 220c for a few minutes, remove and keep oven door closed to keep in heat. Divide batter among holes and put back into oven bake 15-20 Mins or until golden.Gravy.I couldn't find a way for them to accept 3 tablespoons of roasting pan juices under ingredients so please add this to gravy.
Ingredients you will need
Gravy
Equipment you will use
Roasting Pan
Oven
20
Add pan juices to gravy jug with granules and add water according to the amount suggested on the brand of granules you use.To serve: Carve lamb and place on large serving platter with potatoes and Yorkshire puddings all other dishes serve separately place all dishes on table for everyone to help themselves.