Pot Roasted Lamb

Going by Toni’s recipe of a few days back, I thought of trying it at home. Problem was, I couldn’t find lamb or fresh rosemary. So, decided to follow procedure and change the ingredients. Here’s what finally hapenned:

Find a pan large enough to hold leg
Fill water, place on heat and add bay leaf, turmeric, salt, pepper, whole unpeeled garlic pods, chopped cabbage, onion stalks, large cardamom and some cinnamon.
Keep on heat till the meat literally falls off the bone. Replenish liquid from time to time as necessary. Remember to cook covered.
Take leg out of fluid and drain fluid - discard all solids within liquid (except the meat) and put back on the heat.
Slice the meat and reserve.
Thicken the liquid a bit (I used a bit of Bisto all purpose gravy granules)
Serve with blanched vegetables.

Delicious! Let me see how the pictures turn out, then I’ll post those too.

- Sid

Update: Posted a picture. This isn’t the main portion sliced, but I thought it looked nicer.

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3 Responses »

Toni on March 23rd, 2008 at 10:04 am:
Well that looks good! I’m guessing that it was well flavoured and tender? You were right to change the spices/herbs, I don’t think Rosemary would go with goat, it does seem to be particularly suited to lamb. I haven’t eaten goat for years, not since the ’70s when I was in Morocco or Tunisia. It was barbecued then on a beach at night - so romantic…so long ago!
Sid on March 24th, 2008 at 2:48 am:
You’ve certainly travelled - is there a story here?
elise on July 22nd, 2008 at 6:16 am:
hey try this recipe

Ingredients

* 1.5 kilos Leg of lamb
* 4 cloves Garlic
* 4 leaves Rosemary
* 1/4 cup Dijon Mustard
* 1/2 cup Dry white wine
* 2 tablespoons Chopped mint

Instructions
Cut small slits in lamb, and push in pieces of garlic and rosemary.
Put lamb in a baking tray and add 1 cup of water into the bottom of the baking dish.
Bake lamb in a preheated 200°C (400°F) oven for 40 minutes. Mix honey and mustard, and brush over lamb. Bake for a further 10 minutes or until the lamb is cooked to your liking. Remove lamb from baking dish, cover and set aside.
Place baking dish over medium heat. Add wine and mint, and stir until sauce boils. To serve, slice lamb and serve with mint sauce and roasted vegetables.