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Greek Roast Lamb

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Ingedients

1 large leg of lamb, about 3kg/6lb 8oz

6 garlic cloves

1 bunch oregano

zest and juice 1 lemon

6 tbsp olive oil

1 ½kg new potatoes

400g can chopped tomato

Method

STEP 1

Heat oven to 240C/fan 220C/gas 9. Pound the garlic, half the oregano, lemon zest and a pinch of salt in a pestle and mortar, then add the lemon juice and a drizzle of olive oil. Stab the lamb all over with a sharp knife, then push as much of the herb paste as you can into the holes.

STEP 2

Tip the potatoes into a large roasting tin, then toss in the remaining olive oil and any remaining herb paste. Nestle the lamb amongst the potatoes, roast for 20 mins, then reduce the temperature to 180C/fan 160C/gas 4. Roast for 1 hr 15 mins for medium-rare, adding another 15 mins if you prefer your lamb medium. Baste the lamb once or twice with the juices and toss the potatoes. When the lamb is done to your liking, remove from the tin and let it rest. Throw the rest of the oregano in with the potatoes, scoop from the tin and keep warm.

STEP 3

Place the roasting tin over a medium flame, add the canned tomatoes and olives to the pan juices, then simmer for a few mins. Serve the lamb with the potatoes and sauce and a simple salad.

kleftiko – Greek Lamp Recipe

Posted By admin On In Greek,Main,Rick Stein,Roast | No Comments
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Ingredients

1.5kgwaxy potatoes, peeled and cut into wedges
1large red pepper, deseeded and cut into strips
3large tomatoes, cut into thick slices
1 1/2 tspsalt
12turns black peppermill
1leg of lamb (about 2.5kg)
Juice 1 lemon
60mlolive oil
1bulb garlic, cut in half horizontally
1 tbspdried oregano
200mlwater
100gfeta cheese, roughly crumbled

Method

.

Heat the oven to 190°C/gas 5. Place the potatoes, red pepper and tomato in a large, flameproof oven dish or tin and season with the salt and pepper. Put the leg of lamb on top and pour over the lemon juice and olive oil, then add the garlic halves to the dish. Sprinkle all over with the oregano .Pour the water into the dish and cover with foil, sealing the edges well to retain the moisture as it cooks. (A large enamelled, lidded, cast-iron pot,such as Le Creuset, would also be suitable to cook this in.)

Cook in the oven for 2½–2¾ hours until the meat is falling off the bone, adding a little more water, if necessary, halfway through to keep the vegetables moist. Remove the foil (or lid) and add the feta, then return to the oven for 10 more minutes. After this time, check the consistency of the juices. If the dish seems a little dry, add a little more water. If too dilute, transfer the meat and vegetables to a serving dish and reduce down the liquid on the hob.

Serve the meat in chunks or thick slices with the vegetables and juices.

Hairy bikers Tennessee Pulled Pork

Posted By admin On In English / British,Hairy Bikers,Main,No Category,Roast,Snack,Spice Mix, Rubs, Marinades, odds and ends,Spit Roast | No Comments
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This is the video :

This is the video link [4]

Or on youtube

Ingredients

shoulder of pork

50 g soft brown sugar

4 tbl paprika

3 tbl sea salt flakes

1tb cayenne

1 tbl cumin

1 tbl mustard Power

1 tbl dried thyme.

Method

Mix all of the above in a bowl

Rub the pork with the mix above – note the salt is important as it draws out moisture from the pork

Only use half the mix

Leave in fridge for an hour or more

After the fridge rub in a 2nd coat of the mix

Really rub it in, good and hard rubbing

Note the spices have already started to chemical / cold cook. This is good but not a show stopper if not.

Add a cup of water to the bottom of the tin to stop things drying out and also create steam whilst cooking

Cover tin with foil folder the edges over good to form a seal.

Place pork in a roasting tin

Put in pre heat oven – 130 C fan oven- for 5 hrs.

Optional —-

For best result put on roasting / low heat bbq with hickory or apple wood chips in a smoker for 45 mins. Adlib, if you dont have the right wood chips or a smoking tin etc

Now pull pull apart and enjoy.

Tray ( tray ) baked pork with potato, parsnips,pears

Posted By JB On In ALL CATEGORIES,English / British,JB,Main,Roast | No Comments
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Marinade

[table]

qty,ingredient

2 handful(s), pounded ( all crushed up ) fresh rosemary

6 clove,garlic

10 lugs, good olive oil

3 lemons, halved – juiced – skin squashed

some, black pepper

[/table]

Main

[table]

qty,ingredient

some, pork  about 8 chops

1, above marinade

3,parsnips

3, carrots

3,pears

680g,scrubbed spuds

[/table]

Mint Bread

[table]

qty,ingredient

3 hand, fresh mint

1 hand, chopped bread

some, extra virgin olive oil

2 tsp, mustard

some, red wine vinegar

[/table]

Method

1. Rub marinade into the pork chops leave for 1 – 6 hours.

2.Heat oven 220C

3.Clean, Skin, quater pears & parsnips, spuds

4. Add everything to a roast tin

5. Cover evenly with the marinade

6. Make  Minted bread when the roast goes in the oven.  Mix the ingredients balancing flavours, taste again after 30 mins

Roast for about 1 hour.

Roast Shoulder of Lamb with Garlic and Rosemary with Redcurrant and Mint Sauce

Posted By admin On In Delia,English / British,Main,Roast | No Comments
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Ingredients

1 shoulder lamb, 1.8-2kg

2 fat cloves garlic

3-4 sprigs rosemary

1 rounded teaspoon sea salt

275 ml dry white wine For the Redcurrant and Mint Sauce

3 tablespoons good-quality redcurrant jelly

3 tablespoons red wine vinegar

4 tablespoons chopped mint (2 x 15g packs)

salt and freshly milled black pepper

Method

First of all, peel the garlic cloves and slice each one into about 8 pieces, then divide the rosemary into about 16 tiny sprigs.

Now, using a small, sharp knife, make 8 little slits into the underside of the lamb and into each slit, push a sliver of garlic and a little sprig of rosemary, then do the same thing on the top side of the lamb. 

Place the joint into a roasting tin, sprinkle the surface with the sea salt and place it in the oven. 

After 30 minutes’ cooking time, reduce the oven temperature to gas mark 4, 350F, 180C and leave the meat to cook for 1½-1¾ hours, basting the surface of the meat halfway through.

When the cooking time is up, remove the meat to a warm serving plate and leave it to relax for 20 minutes before carving. 

Then spoon off the surplus fat from the roasting tin, letting the wine bubble and reduce to about two-thirds of its original volume. 

Add some pepper and salt and pour it into a warm serving jug. 

Then carve the meat, adding a little of the wine-and-meat juices to each portion, and hand the remaining sauce around separately.

To make the sauce:
All you do is place the redcurrant jelly and wine vinegar in a sacuepan, whisk thoroughly, bringing the mixture up to simmering point and making sure the jelly is dissolved. 

Then remove it from the heat, add the chopped mint and some seasoning and pour it into a serving bowl or jug.