Monday, 14 March 2016
So here is an alternative idea for your Easter lamb. Sainsbury's gave me a challenge of cooking a leg of lamb but adding a 'Little Twist' and using ginger beer. Here is what I came up with.
Ginger beer already has a bit of heat to it so the addition of Indian spices are the perfect marriage. If you're organised enough you can marinade your lamb over night but it's still super delicious if you do it an hour or so before cooking. You could cover the base of your roasting dish with slices of waxy potatoes such as Charlotte or Jersey Royals to cook your lamb on, they will cook in the juices and soak up all those lovely flavours.
Slow cooking the meat gives it a melt in the mouth texture that just falls of the bone. I marinade the lamb the day before then pop it in the oven when I get up in the morning. I don't have to think about it then untill lunch time and it's ready to serve. The gravy from this dish was delicious, the indian spices and a bit of sweetness from the ginger beer made it very popular indeed.
2tsp Cumin seeds
1/2 tsp Tumeric
1 tsp Cinnamon
3 Garlic Cloves crushed
1 Thumb of Ginger peeled and grated
Lemon Juice to mix paste
31g pack fresh Coriander chopped
2.5kg Leg of Lamb
500g Charlotte Potatoes (optional)
500ml Ginger Beer
In a bowl combine all the spices, garlic and ginger then add enough lemon juice to form a slightly runny paste and stir in the coriander. Pierce the meat all over. Smother the lamb with the marinade and massage it in. Seal in a large food bag or non-metalic container and chill over night.
When you are ready to cook your lamb, heat the oven to 150C. Place the marinated lamb in a deep sided flame proof roasting dish and pour the ginger beer around it. Seal with a lid or foil and leave it to cook for 5 hours, basting from time to time.
Once the lamb has cooked, carefuly remove it from the pan and cover with foil to keep it warm. Skim off any excess fat and transfer the pan to the hob to make a gravy. Add 2tbsp of flour, stir for a couple of minutes to cook the flour and thicken your gravy, you can add a little hot water to make it go a bit further if you like.
You can now serve your lamb with the gravy poured over it or separtely with rice or the potatoes if using.