Honey-soy glazed roast lamb

Hello girls...

 

checking in after a long time.. things have been pretty quiet at work today so figrued I would catch up on a few things that I have been meaning to do for a while now.. thought I would share a couple of recipes that we have tried in the last couple of weeks that have turned out really good!

 

First roast leg of lamb (you may have seen pics of it on my FB album.. :)

 

We bought a big leg of lamb from the supermarket... not sure how much it weighed exactly but I think it was more than 1kg but less than 1.5kg.  We pre-heated the oven to about 180C.  To prepare the lamb we scored it in a cross hatch pattern and seasoned the leg really well with salt and pepper all over.  Make sure you rub it in real well.  Prudy really enjoyed doing this..hehe.. (hmmm should I be concerned!).  We then put dried rosemary and thyme all over it and rubbed that in as well.  Chopped fresh herbs are the best but we could not find any fresh rosemary/thyme in the supermaket that night.  We also chopped fresh garlic and sprinkled it all over (not too much).  Once the oven is hot we put the lamb in on top of a grill placed on top of a tray to collect all the dripping oil from the meat.  We left the lamb in for about 1.5 hours in total but I think it could have done alright with about 20 more minutes.  Ours was a little pink in the middle which was fine and we liked it that way but if you like it well done leave a little longer.

 

About half an hour into the roasting we dressed the lamb with our honey/soy dressing.  In a bowl we mixed lots of lemon juice, a big tablespoon on honey and a generous dash of soy sauce and mixed it really well.  We then spooned it all over the lamb.  Waiting abot half hour/45 minutes into the roasitng to do this meant the lamb was well sealed and the glaze stuck to the outer layers of the lamb making it shiny, crispy and tasty.  We repeated it again another 20 minutes into the roasting. 

 

Once done, we left the lamb out to rest for another 20 minutes.. it does take a lot of time to cook it.. not something you would want to make if you are really hungry and need something fast!  Prudy then carved and served it.. he was so happy!! hehehe.. And everyone in our flat loved it! We had it with chunky steak fries and garlic mayo.. hehe..

 

Enjoy!

S 

Lamb Kheema - My trick to making my hubby happy

Saugar absolutely loves lamb and I used to be a bit wary of it cause I know it takes a long time to cook unlike chicken. And I'd never tried making it. 

But feb last year, the day after he proposed to me, I really wanted to do something special and gave it a try (I also made chicken cause I was scared the lamb wouldnt turn out right! hehe)...but it did! and he loved it! and can't have enough even now (If I send him to the grocery store saying just bring some sort of protein, he will probably return with ground lamb). Anyway here's the recipe:

Ingredients:

1lb/0.5 kg ground lamb

1 and a half onions

1 and a half tomatoes

1-2 green chillies

2 tsps ginger-garlic paste

3 tbsp yoghurt

2-3 tbsp grated coconut (i used dried - this is optional, but i really like the extra touch it adds)

a few springs of fresh mint (also optional)

1-2 bay leaves

3 pods cardamom

1 stick cinnamon

3 cloves

1 tsp cumin

Pinch of turmeric

1/2 tsp red chilli powder (or more if you like it spicy)

1 tsp coriander powder

salt

Marinate the ground lamb in yoghurt, half of the ginger-garlic paste, turmeric and a little salt. Mix it well and let it sit for about an hour.

In the pan add a little oil (don't need a lot because the lamb has a fair bit of fat in it) and add the cumin, bay leaves, cardamom, cinnamon and cloves and let them toast a little. Add finely chopped onions and fry till they are translucent to light brown. Add the remaining ginger garlic paste and fry a little more. Add the chopped tomatoes with the chilli powder, coriander powder and salt and let the tomatoes cook down. Once they are well cooked (don't appear like separate pieces - i dont know how else to describe it!), add in the marinated lamb and stir well so the whole thing is mixed. Cover the pan and let it cook for a while (shouldnt be more than 10-12 mins) on medium heat. Take off the cover and let it cook uncovered till the lamb appears completely cooked and a bit more dry. At this point add the grated coconut and cook for 2-3 more mins. At the last minute add the chopped mint and take it off the heat.

Hope you enjoy it as much as I do - or rather as much as my darling hubby does! lol

luv

M