Giacomo's Roast Lamb
By Giacomo
Another Kiwi favourite from Giacomo at www.glutenfreechef.co.nz
Serves: 4-6
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I have been cooking roast lamb legs like this for over 20 years. It is one of my all-time favorites. Its fundamental but simple approach generates a taste that develops with cooking. If you like rosemary and garlic with some red or white wine, whole small onions cooked as its roasts, this will hit the spot. Its simple roots are from Italy and Greece and has been cooked with either legs of lamb or goat for generations. In southern Italy the meat is usually from a family animal or locally produced and is cooked with freshly gathered herbs and vegetables. This is for me “seasonal cooking at its best”. Another great thing that this dish has is that it can be matched with so many different combinations of vegetables and sauces/gravy’s. I love it because I can do so many different combinations.
Ingredients
2 kg leg of lamb
18 small white potatoes
4 cloves garlic, halved and peeled
6 small onions, I sometimes use pickling onions onion, chopped in half
Juice of half a lemon
1 cup of dry white wine
½ cup of chicken stock
½ cup of olive oil. 3 tablespoons of butter, melted
1 tablespoon of salt. fresh ground pepper to taste
Directions
Wash the leg of lamb thoroughly and then remove any excess fat. I like to leave some on but usually remove the larger sections of fat if they are there. Rub fresh ground pepper and salt all over the joint to season it. Combine the melted butter and lemon juice and brush over the lamb. Place in a roasting pan with a lid. Add the white wine, garlic onion, and stock. Cover and bake at 160°C for 2 hours.
Remove the lid and increase heat to 190°C and bake for another 1 hour, basting every 15 minutes. About 30 min thought the roasting at 190C start the potatoes. In a fry-pan, heat olive oil and fry the potatoes until golden brown. Transfer the roast to a platter, cover with foil and let it stand for 15-20 min, carve when the potatoes are done.
Skim fat from the meat pan and add the potatoes to the meat drippings. Bake, uncovered, at 190°C for 30 minutes or until cooked through.