Here are a few tricks to make the perfect roast lamb from Heston Blumenthal. One of them is to slice the lamb across the grain first and then with the grain, leaving you with some nice chunky pieces of tender, juicy lamb.
Sear the leg of lamb in a very hot pan before stuffing it with garlic, fresh rosemary and anchovies. Only then roast in it the oven.
Allow the meat to rest for about 30 minutes before serving, this will ensure that it is cooked evenly all the way through.
Lastly slice the lamb across the grain first and then with the grain, leaving you with some nice chunky pieces of tender, juicy lamb.
Heston uses three simple ingredients in this recipe to add flavour to his roast leg of lamb, what ingredients do you use? Have you thought of using these same ingredients for a roast chicken?
Serves: 8 Preparation: 15 min Cooking: 45 min
|Leg of Lamb||1|
- Sear the lamb in a hot pan until golden brown
- Stuff with garlic, rosemary & anchovies
- Allow to rest for 30 minutes