Garlic & Pesto Roast Lamb
Apr. 6th, 2013 10:27 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
highlyeccentric in ![[community profile]](https://www.dreamwidth.org/img/silk/identity/community.png){kind=small}
omnomnomAdapted 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.
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.
no subject
on 2013-04-06 12:28 pm (UTC)LAMB. Perfect! :-)
no subject
on 2013-04-06 05:28 pm (UTC)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.