Tumgik
#Roast Leg Lamb
Text
Tumblr media
Rosemary garlic roasted lamb
215 notes · View notes
brattylikestoeat · 7 months
Text
294 notes · View notes
delicious-in-kitchen · 10 months
Text
Tumblr media
Roast Lamb Leg with Gravy by Recipe Tin Eats
54 notes · View notes
houseofthepigeon · 3 months
Text
Happy Holidays!!! 🏹🐉☠️🧜‍♀️👯‍♀️🐢☘️🧀
Tumblr media
13 notes · View notes
greatcombinations · 1 year
Photo
Tumblr media
48 notes · View notes
The Aries are fighting!!
Looks like Dom the Lamb is not gonna survive Randy the beefy ram.
That’s meat!!
8 notes · View notes
askwhatsforlunch · 9 months
Text
Mint and Manuka Roast Lamb
Tumblr media
This Mint and Manuka Roast Lamb, beautifully juicy, fragrant with mint from the garden, and crisped up with Manuka Honey, is a truly superb Sunday Lunch. One that I shall definitely cook for my girlfriend when I’m in Aotearoa next Spring (that is to say, this coming November), perhaps for her birthday In the meantime, have a good and delicious one today!
Ingredients (serves 3):
1 garlic clove
two dozens fresh mint leaves
1/4 teaspoon coarse sea salt
1/2 teaspoon freshly cracked black pepper
2 tablespoons olive oil
1 (705-gram/1.5-pound) de-boned lamb leg
1/2 cup water
1/2 heaped tablespoon Manuka Honey
1 1/2 tablespoon apple cider vinegar
1/2 heaped tablespoon Manuka Honey
Peel garlic clove, and place in a mortar. Crush thoroughly with the pestle. Tear in one and a half dozen leaves fresh mint, and grind them in thoroughly until mixture becomes a fragrant, bright green paste. Season with coarse sea salt and black pepper, and muddle in olive oil until well-blended.
With a sharp knife, score the top of the lamb leg.
Place in a roasting tin and pour mint mixture all over it. Thoroughly rub and massage the mint and garlic mixture into the flesh of the whole leg of lamb. Cover with cling film, and allow to marinate, at room temperature, for at least a couple of hours.
Preheat oven to 200°C/395°F.
Once the oven is hot, pour water at the bottom of the roasting tin, and place in the middle of the oven. Roast, at 200°C/395°F, 45 minutes.
Whilst the lamb is roasting, combine Manuka Honey and apple cider vinegar in a small cup, stirring until well-blended. Finely chop remaining mint leaves and stir them into the Honey and vinegar mixture. Set aside.
After three-quarters of an hour of roasting, drizzle Manuka Honey over the lamb, and generously brush it all over the meat. Return to the oven, at 200°C/395°F, for another quarter of an hour.
Serve Mint and Manuka Roast Lamb hot, with Grilled Aubergines and Garden Snow Peas, generously drizzled with Manuka Mint Sauce, and a glass of robust red wine, like a Burgundy Hautes-Côtes-de-Nuits or a Central Otago Pinot Noir.
Tumblr media
Harvest, Sunday 11th June, 2023
4 notes · View notes
mossiestpiglet · 11 months
Text
I love it when there’s fireworks in my neighborhood at 11:23pm for no apparent reason
3 notes · View notes
pazithigallifreya · 1 year
Text
why is it so damned hard to find fresh lamb in the southeast
4 notes · View notes
partyfever · 3 days
Text
0 notes
menubot · 17 days
Photo
Tumblr media
Welcome to Russian Bear, would you care for the menu? http://menus.nypl.org/menus/30478
0 notes
iamthestyleartisan · 18 days
Text
Sunday roast lamb leg
Tumblr media
View On WordPress
0 notes
thelivingdaylightsuk · 2 months
Photo
Tumblr media
Chef John's Roasted Leg of Lamb Recipe The lamb in Chef John's show-stopping dish is marinated in a mixture of rosemary, garlic, pomegranate molasses, and mint. After roasting, glaze with more pomegranate molasses.
0 notes
delicious-in-kitchen · 10 months
Text
Tumblr media
Roast Leg of Lamb with Roasted Root Vegetables by Foodness Gracious
33 notes · View notes
annandrews · 2 months
Photo
Tumblr media
Leg - Roast Leg of Lamb With the help of this delicious leg of lamb recipe, you can learn how to prepare it. Garlic and fresh rosemary are used to flavor the lamb, potatoes, and tasty gravy.
0 notes
crystaldragoon · 4 months
Text
Today I made red wine braised lamb neck with onions, turnip, and red potatoes for dinner. It was my first time making something like that and I was a little nervous bc I couldn't cut through the neck like my recipe said to, plus I went off recipe bc I didn't want carrots, tomato, and celery, but it came out so yummy!!
The meat was so tender and the veggies were so soft. Sometimes I couldn't tell if I was chewing a piece of fat or a potato bc they were both so soft and flavorful. I have some leftovers that I'll have over rice tomorrow and I'm saving the stock for something, idk what tho
0 notes