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Cook the Issue 2010

Cook the Issue 2010: Slow-Roasted Leg of Lamb with Mint and Lemon

By liamsaunt, member

October 31st, 2010

This leg of lamb was the centerpiece of today's Sunday linner (well, except for me since I don't eat lamb--I had haddock!).  This recipe was so easy--a simple marinade overnight, then just dump it in the oven and done!  Everyone really loved this.  I had been planning on making all of the recipes from the article for my husband with the leftovers, but people took so much home that I only have enough to do one more dish for him...I am leaning towards the nicoise over the moussaka and curry.

As far as the gravy goes, I did not really have any pan drippings, it was all fat, and there were some burned spots on the pan also, so I started with a fresh pot, adding in some of the lamb fat and then boiling down the wine and stock as suggested, adding in all the drippings that came out of the lamb as it rested.  The result was more of a jus than a gravy.  My husband liked it--said it was savory, but my Mom suggested I let her have gravy duty from now on.  OK with me!

posted in: Gallery
Comments (2)

liamsaunt writes: Thanks! I have not finshed any of the magazines yet. I am actually keeping track at this point, and counting the "ingredient" and "what we're cooking now" articles, I have a long way to go. Funny you mention the poached fish article...I have not been able to bring myself to try any of those recipes. I HATE poached fish! :-) Posted: 7:38 pm on October 31st

Pielove writes: Oh, that looks great! I didn't make the curry, but found the moussaka was really good, if you like such things! You are really filling in the gaps in all the issues-- have you completed all the recipes from some of them? I am close for each issue, but there are a few I am not going to do-- no more oil-poaching, for example. Keep up the gorgeous work-- your postings are so inspirational! Posted: 6:12 pm on October 31st

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