12.14.2008

experiment


i've been scouting around looking for easy holiday recipes for my christmas dinner next week. .
i came upon this roasted lamb dish by barefoot contessa on the food network.com. it looked so good on the computer screen that I went to get 2 pounds of lamb and give this recipe a shot. i tried a smaller version of the recipe below

Christmas Herb Roasted Leg of Lamb
Ingredients
12 large unpeeled garlic cloves,
divided 1 tablespoon chopped fresh rosemary leaves
Kosher salt
Freshly ground black pepper
2 tablespoons unsalted butter, melted
1 (6-pound) boneless leg of lamb, trimmed and tied
4 to 5 pounds small unpeeled potatoes (16 to 20 potatoes)
2 tablespoons good olive oil
Preheat the oven to 450 degrees F.
Place the oven rack in the lower third of the oven so the lamb will sit in the middle of the oven.
Instructions:
Peel 6 of the cloves of garlic and place them in the bowl of a food processor fitted with the steel blade. Add the rosemary, 1 tablespoon salt, 1 teaspoon pepper, and butter. Process until the garlic and rosemary are finely minced. Thoroughly coat the top and sides of the lamb with the rosemary mixture. Allow to sit at room temperature for 30 minutes to 1 hour.
Toss the potatoes and remaining unpeeled garlic in a bowl with the olive oil and sprinkle with salt. Place in the bottom of a large roasting pan. Place the lamb on top of the potatoes and roast for 1 1/4 to 1 1/2 hours, or until the internal temperature of the lamb is 135 degrees (rare) or 145 degrees (medium). Remove from the oven and put the lamb on a platter; cover tightly with aluminum foil. Allow the lamb to rest for about 20 minutes. Slice and serve with the potatoes.
Recipe SummaryDifficulty:
Easy Prep Time: 15 minutes
Inactive Prep Time: 50 minutes
Cook Time: 1 hour 15 minutes
Yield: 10 servings

took the lamb out when the thermometer popped out and give it a rest for 20 minutes. I couldn’t wait any longer and decided to cut the end piece and found that it looked way too medium rare for me. Well, since this is just an experiment, I threw it back in at 325 degrees for another 20 minutes. this is what I got. notes to kadazan man, probably need to roast the lamb for early 30 minutes at 450 degrees and then reduce to 350 or 375 degrees. think i am going to pick this as one of my main dish for christmas. if i screw this up on christmas day, guess i have to fire up the wok and make some fried rice lah or curry.

3 comments:

The Dusun Aroma said...

I guess it was meant to be medium rare the way most westerners love it, but Sabahan doesn't really fancy medium rare meat.. apa lagi kalau kambing, ngeh! ngeh! ngeh!

Btw, all the best for your christmas topinai! :)

kadazan man said...

i know what you mean. don't want to eat daging mentah or setengah masak. merry christmas to you too.

The Dusun Aroma said...

Not really sure what ginger u have there topinai.. but kalau sudah kepingin sangat u can try a modified sambal tuhau there :)

u can check here (I posted complete tuhau making process)

www.sabahanfood.com

All the best and Merry Christmas :)