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Buzza
10th June 2007, 12:13 AM
For a special roast leg of lamb, I have cooked this one up a number of times over many years. :2tsup:


The Pohutukawa Tree plays no part in this recipe other than giving it a name.


From a book by Anne Marshall


1 X 2KG leg of lamb
1 clove garlic
1 tbls brown sugar
Salt & pepper
1 tbls plain flour
500mls (2 cups) of stock
125mls (1/2 cup) red wine
Sprigs of mint or parsley for garnish

STUFFING:-
30g (1 tbls) butter or margarine
1 onion, finely chopped
1 clove garlic crushed
2 rashers of bacon finely chopped
½ tsp ground ginger
125g (4ozs) dried apricots, chopped
2 tbls fresh white breadcrumbs
1 egg
Salt and pepper.


Ask your butcher to bone* your leg of lamb when you choose it at his shop. Scrape the lamb clean with the back of a vegetable knife. I have included below, a description of boning a leg yourself. Unless you are a dab hand and own a good butchers knife or two, get the butcher to do it, as it can get tedious.
STUFFING:-
Heat butter in a saucepan and fry onion, garlic and bacon until the onion is soft and golden.. Remove from heat and stir in ginger, apricots, breadcrumbs, beaten eggs & salt & pepper.
Place stuffing in the pocket in the leg of lamb. Rub garlic & brown sugar into lamb and sprinkle with salt & pepper.
Wrap leg of lamb in foil to keep stuffing in place, unwrap at top. Place on a rack in a roasting dish & pour 250ml water into bottom of roasting dish.
Roast in a moderate oven at 180 – 190C for 1.5 hours or until lamb is cooked, basting occasionally.
Place lamb on a hot serving plate and keep hot.
TO MAKE GRAVY:-
Reserve 2 tbls of juices from the foil, place in a saucepan and stir in flour over a medium heat until mixture turns sandy in texture. Add stock and bring to the boil, stirring occasionally. Add wine and heat through. Strain gravy into a gravy boat.
Serve Pohutakawa Roast Lamb with gravy, mint jelly, roast potatoes, green peas and tamarillos.
SERVES 6 – 8. :p


Bone a leg of lamb.To bone or butterfly the leg of lamb, cut down to the bone where it lies closest to the surface, and then cut it out carefully. Use a sharp knife! You'll also need to get out the kneecap, which is not hard, but tricky. When you're finished that, you'll have exposed a thick vein of fat that
was next to the bone; trim this out as well.

You will have a bit of cleaning up to do. Essentially, you've
"unwrapped" the meat from around the bone, so that it can lie flat on a roasting pan. If there are any particularly thick parts that won't lie flat, slit them (in the direction that the bone used to run) so they will.

You may wish to cut off the portion of meat closest to the shank (the narrow end), because the white tendons there can make that meat tough.
Use it for stock, or remove the tendons and use the rest for shish kabobs... use your imagination. Whatever you do, don't waste it, it's lamb!

(Boning tips from an unknown source).:(