highlyeccentric: Demon's Covenant - Kitchen!fail - I saw you put rice in the toaster (Demon's Covenant - kitchen!fail)
[personal profile] highlyeccentric in [community profile] omnomnom
Adapted from In the Kitchen by Campion and Curtis


Contains: cheese, and whatever other allergens your pesto of choice contains
Accessibility considerations: peeling garlic is fiddly, plus there's putting the roast in and out of the oven

You need:

A portion of lamb leg suitable for roasting. 1kg to 1.5kg, say?
About 12 cloves of garlic
2-4 tablespoons of pesto
Possibly salt and pepper to season?

What you should do:

- peel the garlic cloves
- cut vertical slashes all over the lamb, and tuck the garlic in
- slather the entire thing in pesto.

For best results, leave this all to marinade for a few hours. You might want to season with salt and pepper, but I didn't bother. Then roast! I recommend 180 degrees celcius, about 25 minutes per 500 grams of lamb. You're aiming for medium-rare. Test by sticking a butter knife into the lamb. If it comes out cold, cook another 5 minutes or so. You want the knife surface to be tepid/skin temperature warm - about the same temperature as you'd heat baby's milk to, if that helps.

on 2013-04-06 12:28 pm (UTC)
sid: (cooking Green onions)
Posted by [personal profile] sid
*lightbulb appears over head* I bought some mint recently. I don't know why--it was an impulse buy. I've been thinking I could make pesto with it, but what to put it on?

LAMB. Perfect! :-)

on 2013-04-06 05:28 pm (UTC)
shirou: (cloud)
Posted by [personal profile] shirou
This sounds great - I love lamb.

Regarding the accessibility considerations: smashing garlic makes peeling easy. Just put the clove under the flat surface of a wide chef's knife and strike with the palm of your hand. The peel will now be easy to pull off, and the smashed garlic releases a little more flavor than it otherwise would.

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