Comes from the Chilean Patagonia. A land where the earth ends. A land of fire. The southern edge of South America is known for its extremely harsh climate.
Leg of lamb with bone
Leg of lamb
Boneless leg of lamb
Back of lamb with bone
Lamb's back chops
Lamb frenched racks
Lamb shoulder with bone
Lamb zaratoga rack
|Nutritional values||Per 100g|
Lamb with rosemary
Difficulty : Reasonably easy
Cooking time : 2 to 3 hours
Ingredients 4 persons
- 1 piece of leg of lamb
- 1/2 lemon
- rosemary needles
- 1 clove of garlic
- 1/2 tbsp olive oil
- 4 sprigs fresh rosemary
In this recipe only fresh rosemary is used: first the leaves through the herb mixture and then the sprigs tied to the meat.
When you buy the Vogely leg of lamb it will feel soft and when you press on it, the dimple should remain visible for a while. The skin should be dry, but not cracked or flaky.
A guideline for roasting a leg of lamb weighing about 2 kilos is:
Rose: 10 minutes per 450 grams, plus 20 minutes.
Medium: 13 minutes per 450 grams, plus 20 minutes.
Cooked: 20 minutes per 450 grams, plus 20 minutes
Cut off small pieces of the skin all around, about the size of a penny.
Rub with the lemon.
With a knife, go along the bone, up to 10-12 inches deep (you're just making a 'tunnel' now, as you cut the meat loose from the bone). Do this from both ends of the bone.
Grind the rosemary leaves and the salt.
Add the garlic and olive oil and continue to rub the mixture.
Rub this mixture onto the meat (where you cut away the skin) and put it into the tunnels you made.
This gives a lot of fragrance to the meat.
Rub the skin with salt and sprinkle with rosemary.
Tie sprigs of rosemary around the meat.
Pour a little oil in a hot roasting pan, place the leg of lamb in it and roast it in the oven at 225 degrees Celsius (gas oven setting 7). Turn it every 30 minutes.
Disclaimer: All recipes on this website have been updated or possibly adapted to regional ingredients and may differ from what was originally published or broadcast.
Recipes are mainly from JAMIE AT HOME by Jamie Oliver. Copyright (c) 2008. Published in the USA by Hyperion. All rights reserved. www.jamieoliver.com