Clementine Day of @somethingsiliketocook has put together this recipe using our Seasoned Boneless Lamb Leg which has been released for Easter! The lamb is perfect to cook as it is, or you can spend a little more time adding in some other flavours following the recipe below. This lamb is perfect with our Spiced Whole Cauliflower Pack.
Place cut onions on the bottom of a roasting pan. Chop end of garlic head off and place this in too - unpeeled is fine.
Put lamb on top of onion bed.
Add all other ingredients to a mortar and pestle or a food processor and grind into a thick paste.
Using your hands, spread and rub this all over the lamb - not worrying too much if bits fall off the sides.
Fill the base of the dish with about an inch and a half of chicken stock, you can top up with water if you don’t have enough.
Cover with a sheet of baking paper and then a layer or two of foil, enough to tuck around the edges of the pan to seal in the steam.
Put on the central rack in oven for 1.5 hours.
Then increase temperature to 180 C and remove foil, baste with the liquid in the pan - cook for another 45-60 minutes uncovered until browned on the outside. I like to stop every 10-15 minutes and baste throughout this step but it’s optional. Don’t worry if the basting washing off the paste, this will help the outside of the lamb to brown.
If you have a meat thermometer - you’re looking for 63 degrees celsius internal temp - no higher please.
Remove from oven and let rest for 10 - 15 minutes.
What better time to indulge in a slow cook and let the beautiful aromas fill your entire house. It's such a luxury to cook a cut of meat low and slow and let the the flavours develop over time and this recipe is just that!
Just because we're spending more time at home, doesn't mean that we don't need some quick meals that we can throw together in under half an hour. Broccoli and Pork Sausage is the perfect marriage of a savoury and indulgent dinner but also has the perks of being veg heavy and what makes it even better, is this recipe uses the entire broccoli from flowers to stalk!
Tiff from Free to Feed has shared his Pickle Salad recipe. It serves as a refreshing side for many classic Malaysian dishes and keeps in the fridge for up to a month.
