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Youve got enough stuff to worry about when youve having people over so let the garlic and onions do all the work:) I used a lamb leg for this recipe but i prefer shoulder - its more tender and fatty and you can get away with not slow cooking it a bit better. But if you want something leaner go for the shoulder! Cooking times will vary but i cooked my 2kg lamb leg for 3 hours. You can sub in ground spices, but its not a lot of extra work and it makes a big difference! Serves 6 Garlic spiced roast lamb 3 Large Red Onions, Sliced 50 Cloves Garlic 500ml Whole Milk Spice Rub 2 Clove Garlic Grated 1 Lemon Zest + Juice 2 Tbsp Black Pepper, Ground 2 Tbsp Coriander Seeds, Ground 1 Tbsp Smoked Paprika 1 Tsp Chilli Powder 2 Tsp Salt 2 Tbsp Olive Oil 1 (2kg) lamb shoulder / leg Mint chutney (blend together) Large Handful Of Mint 4 Tbsp Olive Oil 2 Tbsp Apple Cider Vinegar 1 Green Chilli ½ Tsp Salt Preheat the oven to 220C Score the lamb and combine the spice rub. Liberally rub over the lamb Tip the onions and garlic into the roasting tray and add the lamb on top. Pour the milk over the onions and garlic. Cover tightly with foil Turn down the temp to 180C and cook for 2 and a half hours or until very soft and tender Remove the foil and cook for another 30 mins to reduce the liquid slightly and brown the top
Duration: 74 sPosted : Thu, 28 Mar 2024 12:38:15Views
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