We had breakfast, it was good. A few hours later cooking preparation for the Easter Dinner had to be done. Roast Leg Of Lamb was the roast of the day, we have it every year for Easter. No dessert; instead, we had black coffee and chocolate.
Roasted Leg Of Lamb
The dinner went very well. The roast lamb was perfectly cooked and beautifully served. By saying that, the roast and the garnishes were all hot; indeed we had a hot roast, not room temperature. To help a roast dinner needs extra care and timely, everything has to be organised, so we all have hot food.
The secret to serving a roast dinner, well maybe not a secret really, it is common sense.
- Place all the garnishes on hot serving plates and a warm gravy boat for the gravy
- Carve the meat immediately, when everyone is seated at the table.
- Dinner plates, heat them before
- Prayer or appreciation of thanks has to be short.
- Now you could have a lovely hot dinner, instead of room temperature roast.
Very Enjoyable Easter Dinner
Hot roast leg of lamb and garnishes served with Pinot Noir-thanks Susan.
The wine complemented the dish.
The wine complemented the dish.
Recipe To Share
Roasting is one of the methods of cooking. It is a part of The Principles of Cookery - Method of Cooking. So far I have posted: steaming 18-1-2012, deep frying 22-1-2012, shallow frying, 7-3-2012 and sautéing 19-3-2012. Now it is about roasting.
According to the Method Of Cooking from the book of Australian Cookery Of Today:
Roasting and baking are practically the same processes nowadays; the main point is to keep the oven scrupulously clean. If a dish boils over or spill, make a point of cleaning out the oven before anything else is baked. The flavour of uncovered cooked food is so easily spoilt.
Our Roast Leg Of Lamb For Easter
This was my cooking for the Easter Dinner 2012.
Roast Leg Of Lamb
Our Leg Of Lamb for Easter
3 kg good piece of a leg of lamb
5 cloves garlic
Fresh rosemary herb
5 brown onions, cut in halves
A teaspoon salt
3 tablespoons oil
Vegetables:
Pumpkin, sweet potatoes, potatoes, carrots, peas and brussels sprouts.
Gravy to serve
Method
- Wash the leg of lamb then dry it properly
- Rub with oil and the salt
- Cut deeply about five places on the leg of lamb.
- Insert garlic and rosemary in them
- Put the brown onion on a roasting pan, drizzle with some oil.
- Place the leg on it, and drizzle a little bit more oil.
- Put in the oven, set on high heat about 200 degrees C, and cook it for 22 minutes.
- Reduce the heat to 175 degrees and keep on cooking for 1 hour and 45 minutes
- Put the veg in the last hour of cooking the meat: potatoes, pumpkin and sweet potatoes add in some oil, cover with foil.
- When the meat is cooked, take it out, let it rest for a minimum 33 minutes.
- Remove from the roasting pan, put on a plate, keep it at a warm place, cover with foil (The lamb cooked this way is juicy and medium rare-slightly pink.)
- Put the oven back to high -200 degrees C, uncover, to brown the vegetables and cook for 18 minutes. In the meantime prepare the carrots, brussels sprouts and peas.
To cook the gravy:
Take the onions out, add in some stock or hot water, and leave it for a few minutes.
Stir them to make a lovely dark brown mixture. Add in 1tablespoon flour; stir and mix well together. Place the pan over the heat, stir it properly, and cook until bubbly. You should have a beautiful and smooth gravy. Strain and keep in a gravy boat.
Sometimes I leave it as it is, I don’t bother to strain, it looks rustic.
To Serve:
Place all hot dishes at the table, carve the hot roast meat and serve.
Enjoy the Easter Monday, I hope you had a lovely Easter with family and friends today.
Thank you for visiting my blog.
Until Next Post
Susy
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