"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Beef, Pork, Lamb & Venison > Lamb
Click Here to Login
Thread Tools Display Modes
Old 05-31-2005, 08:13 AM   #1
Executive Chef
Join Date: Nov 2004
Location: Scotland
Posts: 2,977
Garlic/herby lamb with rosemary potatoes

2 bulbs of garlic
1 tsp coarse sea salt
Freshly ground black pepper
Juice of half a lemon
4tbsp olive oil
1 tbsp chopped fresh mint
2tbsp chopped fresh rosemary
1 boneless shoulder of lamb
700g potatoes, peeled and cut into 2.5cm dice
150ml red wine
125ml vegetable stock
1tsp cornflour blended with a little cold water
Crush 1 garlic bulb and the salt in a mortar with a pestle. Add the pepper, lemon juice, 2tbsp of olive oil, mint and 1tbsp of the rosemary. Mix together well. Press the mixture as far into the rolls of the lamb as possible. Place in a roasting tin and leave to marinate in the refrigerator for 1 hour.
Place the potatoes into a second roasting tin with the remaining olive oil and rosemary. Season well then toss to coat thoroughly. Put the remaining garlic bulb in the roasting tin with the lamb. Place the lamb and potatoes in a preheated oven 200C, gas mark 6 for 50-60 minutes. Turn the potatoes occasionally until they are golden and crisp.
Transfer the lamb to a carving board. Pour the excess fat from the roasting tin and place the tin on the hob. Squeeze the softened garlic into the tin. Pour in the wine and heat, scraping to remove the sediment from the tin. Allow to bubble and reduce by half. Stir in the vegetable stock and bring to the boil. Stir in the cornflour and simmer, stirring until thickened. Serve with the lamb and potatoes.


Ishbel is offline   Reply With Quote
Old 05-31-2005, 10:14 AM   #2
Alix's Avatar
Join Date: May 2002
Location: Edmonton, Alberta
Posts: 23,201
YUM! Sounds fabulous as usual Ishbel.

I have never understood why mint goes with lamb though. I have never enjoyed the flavours together. I always thought that such a strong flavour was used to disguise slightly off meat once upon a time. I think I would try this without the mint and see how it went.


You're only given a little spark of madness. You mustn't lose it. Robin Williams
Alix is offline   Reply With Quote
Old 05-31-2005, 10:33 AM   #3
Executive Chef
Join Date: Nov 2004
Location: Scotland
Posts: 2,977
I love mint with lamb! I even add it to redcurrant glazes and sauces to serve with lamb.
Ishbel is offline   Reply With Quote
Old 05-31-2005, 11:04 AM   #4
Chef Extraordinaire
buckytom's Avatar
Join Date: Aug 2004
Location: My mountain
Posts: 20,487
i have a boneless leg of lamb in the freezer that just found out how she's gonna be prepared. thanks ishbel!!!!!
buckytom is offline   Reply With Quote
Old 05-31-2005, 11:57 AM   #5
Chef Extraordinaire
pdswife's Avatar
Join Date: Nov 2004
Location: Washington
Posts: 20,332
Send a message via AIM to pdswife Send a message via MSN to pdswife Send a message via Yahoo to pdswife
Sounds so good! We have a freezer full of lamb so I'll
save this recipe for next time Paulie wants some.
pdswife is offline   Reply With Quote


Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off

» Discuss Cooking on Facebook

Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 01:20 PM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2018, Jelsoft Enterprises Ltd.