Another cut of lamb from the Ginger Pig, ideal for the small family or those who do not want to exercise the time and labour needed for a whole roast leg of lamb. Lamb leg stakes with enough fat to ensure a succulent (as always) piece of meat. Pierce the meat with a knife and add slivers of garlic and thyme. Rub the meat with salt and pepper then...cook as per Tom the butcher's instructions:
Heat oven to 180 degrees centigrade.
Flash fry starting in a cool, dry pan with fat side down - let the fat render off and the meat will brown in that.
Pop in the oven and roast - 12 minutes will give you lovely pink meat.
Take out, leave to rest, then carve. Delicious with slightly overcooked potatoes with lots of lemon juice, olive oil, salt and pepper and a medley of tender carrots, fresh peas and broad beans.
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