Jamie Oliver Lamb Leg Recipes

Roast leg of lamb Lamb recipes Jamie Oliver recipes

WebSep 16, 2015 · Preheat the oven to 220ºC/425ºF/gas 7. Rub the lamb all over with olive oil, sea salt and black pepper, place in a roasting tray, …

1. Preheat the oven to 220ºC/425ºF/gas 7. Rub the lamb all over with olive oil, sea salt and black pepper, place in a roasting tray, then roast for 30 minutes.Meanwhile, halve the aubergines and chop into 5cm erratic wedges, then peel and chop each onion into 6 wedges.
2. Toss in a little olive oil with a sprinkling of salt, pepper and the dried oregano.When the time's up, remove the lamb from the oven, pour away most of the fat, then pick over the rosemary.Scatter the aubergine and onion in and around the lamb, then place back in the oven for 1 hour.Meanwhile, make the tomato sauce.
3. Peel and finely slice the garlic, and pick and finely chop the parsley (stalks and all).
4. Crumble the chilli.Heat a splash of olive oil in a pan over a medium heat, add the garlic and parsley stalks and fry for 1 minute, then add the tomatoes, a pinch of salt and pepper, a good swig of vinegar, the dried chilli and the anchovy fillets.

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Stuffed leg of lamb Jamie Oliver

WebMay 4, 2018 · Method. Preheat the oven to 200ºC/400ºF/gas 6. Tear the bread into rough 2cm chunks and place in a food processor, then pour …

1. Preheat the oven to 200ºC/400ºF/gas 6. Tear the bread into rough 2cm chunks and place in a food processor, then pour over the Prosecco, drizzle with 1 tablespoon of oil, finely grate in the lemon zest and squeeze in the juice.
2. Season generously with sea salt and black pepper, then leave to soak for 10 minutes.
3. Peel the garlic and roughly chop with the chilli, pick the mint leaves, and add to the processor with the anchovies and capers.
4. Pulse into crumbs, then taste and season to perfection, if needed.
5. To make the marinade, peel the ginger, garlic and onion, and deseed the chillies.
6. Place it all in a food processor with the rest of the marinade ingredients and blitz until smooth.Using a sharp knife, make about 10 incisions, roughly 4cm deep, all over the lamb, then poke a few curry leaves into each one.Sit the lamb in a snug-fitting roasting tray and massage half the marinade all over it.
7. Pour the remainder around the lamb in the tray, then cover and marinate in the fridge for at least 2 hours, preferably overnight.When ready to cook, preheat the oven to 220ºC/425ºF/ gas 7 and remove the lamb from the fridge to come up to room temperature.Drizzle the lamb with olive oil and add a splash of water to the tray, then roast for 30 minutes.Reduce the oven temperature to 130ºC/250ºF/gas ½ and roast for a further 2 hours 30 minutes to 3 hours 30 minutes, or until the meat is tender and falls away from the bone.Remove the lamb to a board, cover with tin foil and leave to rest for 15 minutes.
8. Meanwhile, make the sauce. Peel the ginger and garlic, deseed the chilli, then finely slice it all.

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