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Friday, December 14, 2012,8:50 PM by
V.Chitralekha

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FIELD-ROASTED LAMB

Serves :
6

Preparation Time :
40 minutes

Cooking Time :
2 hours

Preparation Method :

  • Make slits all over the lamb and insert generous slivers of fresh garlic into the slits.
  • Lightly crush the whole pepper corns in a pestle and mortar or rolling pin, it preferred.
  • Tip the yogurt, oil and crushed peppercorns into a bowl, then add the dill and mix together well.
  • Spread the yogurt paste evenly I over the lamb. Put the lamb in, a glass dish, cover loosely with foil .and then refrigerate the lamb for 1 -2 days. Turning it twice.
  • Transfer the lamb to a roasting tin and let it come back to room temperature. Preheat the oven to 220°C/425°F/Gas 7. Remove the foil. Pour in the stock and lemon juice and cook, uncovered, for 20 minutes.
  • Reduce the oven temperature to 180°C/350°F/Gas 4 and continue roasting for a further 1 ¼ -1 ½ hours, basting occasionally. Remove from the oven and keep covered in a warm place for 15-20 minutes before carving. Use the juices from the pan to make gravy.
  • Serve with roast potatoes, boiled spinach and baby carrots.

INGREDIENTS

  • 1.75 kg leg of lamb
  • 4 large garlic cloves, cut into slivers 
  • 1 teaspoon whole peppercorns
  • 300 ml natural yogurt
  • 1 tablespoon Cooking oil
  • 1 tablespoon chopped fresh dill 
  • 300 ml lamb or vegetable stock 
  • 2 tablespoon lemon juice potatoes, spinach and carrots, to serve

6 comments for “Field-Roasted Lamb”

  • Posted Saturday, February 11, 2023 at 6:39:52 PM

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