Roast leg of lamb

We had a 'thank you' dinner last weekend for a few friends who, for the last few weeks had helped selflessly in a relocation programme despite their very busy work and home schedules. Due to their hard work and unwavering efforts the execution of the move was very successful given the very limited time frame. A job well done!! Thank you again!!

We decided to use this occasion as an excuse (not that we needed any) to kick start the year-end festivity. We always have either turkey or leg of lamb (very often, both) before the end of a year. We will have to reserve the turkey for Christmas or the clan in KL would stage a protest, so roast leg of lamb it is. Managed to get this beautiful leg...almost 4kg of it from Hong Seng, Damai.

This leg of lamb was marinated for two day (in the fridge) with the following:

'Never-failed' lamb marinade

2 sprigs fresh rosemary

a handful of mint leaves
2 bulbs garlic, peeled

1/2 cup balsamic vinegar
juice from one lemon
1/2 cup olive oil
1 tablespoon salt
pepper
3 tablespoon sugar

Rub salt and freshly ground black pepper all over lamb. Blitz the rest of ingredients in a blender. By now, the aroma from the herbs, lemon juice and balsamic should be enough to send one into a frenzy. Put marinade and lamb into a plastic bag if can find one big enough to accommodate the leg (which I can't) or just leave it in the roasting pan and cover with plastic. Make sure the lamb is well covered with the marinade (pricking the lamb all over with a fork helps too). Leave in the fridge for at least overnight.
Preheat oven to 200C. Remove lamb from the fridge 30 minutes before roasting, place in a roasting pan with the marinade and add 1 cup of water into pan. Pop it into the oven and cook for 20 minutes. Reduce heat to 180C and continue roasting for about 2 hours (about 30 minutes per kg). If you have a meat thermometer inserted at the thickest part of leg, the reading for medium is 150F and for well done is 160F (had the roast well-done as not quite sure whether our guests will take to having pink flesh and oozing pink juice from the roast!). Remove from oven, cover loosely with foil and let roast stand for at least 10 minutes before carving.

Contrary to what cookbook said about never to have lamb well done because the flesh gets too dry, the well-done roast above was sooo tasty, tender and juicy. Managed one shot only before this whole lot and the next batch disappeared. Serve with simple salad or boiled veggie like broccoli, french beans and glazed carrots. Use the drippings from the roast for gravy - yummy!!

The many hands that made this move possible. TQVM!!

Sorry not many pictures, they all came out too fuzzy to post *red face* (failed the first 'under pressure' test in photo shooting). Once the guests started arriving there was just not much time to wield the camera and when there was, most of the pictures turned out blurry because always in a hurry and lighting always not adequate or right (excuses, excuses...).

K and Jo

Lamb Stew

Many years ago, my sister Mee who resides in the US gave us a recipe for a lamb stew--it has become one of the family's favourite lamb dish and my favourite too because it's so easy to do.

Lamb Stew

Lamb stew

500g stewing lamb, trimmed and cubed
500g carrots, peeled and cut into big chunks - pumpkin can be used also
1 tablespoon oil
1 tablespoon HP sauce
1 tablespoon Worcestershire sauce
1 tablespoon oyster sauce
2 tablespoon tomato ketchup
1 tablespoon tomato paste - optional (makes the stew look more colourful)
1 teaspoon sugar
salt to taste

1) Heat a deep pan and add oil. Brown the lamb in batches.
2) Mix all the sauces into the lamb, bring to boil and lower heat. Simmer for 30 minutes to an hour. Check and stir regularly, if too dry add some water.
3) Add carrots to the stew and cook until both the lamb and carrots are very soft but still hold their shapes (another 30-45 minutes). If pumpkin is use, add only when lamb is quite soft as pumpkin cooks quickly.
4) Season with sugar and salt to taste.
5) Serve with bread, pasta or rice. The stew taste even better the next day (if it can last that long!).

Jo

Shepherd Pie

The original shepherd pie evolved from leftovers, which was exactly how this family dish came about. One Christmas, as usual, prepared too much food and the humble stew was left sitting in the fridge for a few days. Wanting to serve it in a more presentable manner and under disguise (as some are quite partial about leftovers) - so whipped up a mash and since then the shepherd pie has become a very popular item in the family's menu.

Shepherd pie

Leftover stew

Mashed potatoes

1 -1.5 kg potatoes
50 g butter

150 ml milk

30 g cheddar cheese - optional

salt and pepper

1) Peel and cut potatoes into chunks.

2) Boil them in water until soft, drain.

3) Mash with the milk, butter and cheese (if use) while hot.

4) Season well with salt and pepper.

5) Preheat oven at 200c.

6) Place the leftover stew in an oven-proof dish up to about 2/3 full. Leave more room at the top if like pie with more mash (like my carb-loving gang).

7) Spread the mash over the stew. Can dot some knobs of butter on top of mash but I usually forgo this luxury, to cut down on fats(?!).

8) Bake for 25-35 minutes until golden in colour.

Pie served with french beans salad specially for Don and Star. Bon appetit!!

French beans salad

300g french beans, ends removed

1 tsp Dijon mustard

1 tsp garlic (soaked in olive oil)

1 tsp honey

salt and pepper

1) Put beans into fast boiling water. Cook until beans are soft - about 5 minutes.

2) Drain, mix all ingredients into beans while hot. Season with salt and pepper. Serve hot.

Jo