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How To make Roast Lamb a La Mum
1 Leg of lamb
2 Lemons
Plain flour 3 Cloves garlic
12 Small sprigs rosemary
500 g Potatoes peeled
200 g Brown onions
100 g Unsalted butter
750 ml Beef stock
15 Mint leaves
Salt Freshly ground black pepper Chopped parsley for garnish Preheat oven to maximum temperature. Trim lamb of all fat and sinew. Rub with juice of 1-1.1/2 lemons, then with flour. Season and make 12 small cuts into the lamb, 1cm deep. Peel garlic and cut into 12 long slivers. Insert one of these slivers into each cut along with a sprig of rosemary. Push in with top of knife. Set aside. Slice potatoes and onion into 1/4cm slices. Melt half the butter in a roasting tray and toss vegetables in it. Add 500ml of the stock. Put rack in roasting tray and put lamb on top. Cook in preheated oven until it reaches 75C on the meat thermometer (for medium rare). Chop mint finely amd mix with juice of half of one of the lemons and rest of the butter. When lamb is redy let it rest, loosely covered, in a warm place for 10 mins. Strain pan juices carefully into pan and set vegetables aside in a warm place. Add the remaining stock to the pan, degrease and boil over a high heat until thickened. Whisk in mint butter bit by bit. Season. Slice lamb. Put vegetables on plates, top with lamb and spoon sauce over. Garnish with chopped parsley.
How To make Roast Lamb a La Mum's Videos
Mum's Secret Lamb Curry Recipe Revealed - Taste of Home!
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Mum's Lamb Curry
We all have a special recipe of our mothers we enjoy. Here's one of mine of my mother's. In her small farm land and just behind our home she had vegetables gardens with all sorts that she could grew in the island. Ginger, chillies and garlic were growing everywhere in our land along with other vegetables.
Ingredients
1 -2 kg of lamb pieces
5-6 potatoes chopped in cubes, washed and cooked prior
A good size ginger finely grated. (About 3 tablespoons)
8-10 garlic cloves minced
3-4 tablespoons curry powder
1 -2 tablespoon cumin powder
1 cup of coconut cream.
Salt and pepper to taste
2 -3 cups of chicken stock
1 small chilli finely chopped
1 large onion chopped
1 cup of flour mix with 1 tsp black pepper and 1 tsp of salt
Method
1. Toss the lamb meat in flour mix with salt and pepper
2. Add oil in the pan and brown meat
3. Once all meat are brown, transfer them into a bowl
4. Add a small oil in the pan and then add onions, garlic and ginger and cook through until the onions are lightly brown.
5. Mix curry powder and cumin powder with a small amount of liquid stock to make a curry paste.
6. Add curry paste to the pot and stir
7. Add meat back to the pan and stock then mix through and simmer for 20-30 minutes or until meat is nice and tender
8. Add potatoes last and stir then add coconut cream and season with salt and pepper again if needed.
Serve with rice and Enjoy!!!
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Middle Eastern Roast Leg of Lamb | Lamb Leg Roast without Oven | Mother Nature's Recipes
#turmericrice #roastedmutton #howtocook
Roasted Leg of Lamb Slow Cooked
00:00 Introduction
00:42 Preparing the lamb
01:43 Marinating the lamb
04:22How to cook the lamb
07:29 How to make turmeric rice
09:57 How to make stock gravy
INGREDIENTS TO MARINATE LAMB LEG :
Lamb leg - 1. 5 kg
Crushed black pepper corns - 2 tbsp
Salt - 1 &1/2 tbsp
Turmeric powder - 1 tsp
Garlic cloves - 8
Green chillies - 6 to 8
Oil - 2 tbsp
Juice of 1 lemon
INGREDIENTS TO MAKE TURMERIC RICE :
Basmati rice - 2 cups
Turmeric powder - 1/2 tsp
Cumin seeds - 1 tsp
Cinnamon stick - 1/2 inch
Cloves - 5
Bay leaves - 2
Ginger garlic paste - 1&1/2 tbsp
Dried lemon - 3
Chicken stock - 2 cups
Milk - 2 cups
Butter - 1 &1/2 tbsp
Oil - 1 &1/2 tbsp
Raisins - 2 tbsp
Chopped almonds - 3 tbsp
INGREDIENTS TO MAKE STOCK GRAVY :
Onion - 1
Tomato - 1
Ginger - 1/2 inch
Garlic cloves - 4
Cumin seeds - 1/2 tsp
Cinnamon stick - 1/2 inch
Bay leaf - 1
Curry powder - 1 tbsp
Garam masala powder - 1/2 tsp
Red chillie flakes - 1 tsp
Oil - 2 tbsp
Chicken stock - 1 & 1/2 cups + stock from lamb leg
Try the recipe and let me know your thoughts and suggestions in the comment section below.
Happy Cooking :)
RECIPES:
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Beef 65 Recipe :
Minced Beef And Potato Recipe :
Egg Tomato Chutney Recipe :
Roast Leg of Lamb with a rich lamb gravy
This is my way for getting perfectly juicy Roast Leg of Lamb. Tender Roast Leg of Lamb coated with a simple but flavourful herb and lemon rub and served with rich, meaty gravy.
I think a good quality joint of lamb has got to be one of the most flavourful meats going.
Full roast lamb recipe inc hints and tips here:
Ingredients:
2 kg (4.4 lb) leg of lamb
1 tbsp olive oil
½ tsp garlic salt
½ tsp Maldon salt
½ tsp black pepper
1 tsp dried rosemary
1 tsp dried thyme
Finely grated zest of 1 lemon
For the gravy:
Meat juices from your roasted lamb
2 lamb stock cubes crumbled
1 beef stock cube crumbled
720ml (3 cups) hot vegetable stock - from your boiled/steamed vegetables and potatoes
1/4 tsp salt
1/4 tsp black pepper
2 tbsp cornflour/cornstarch
5 tbsp cold water
#SundayLunch #RoastDinner #ComfortFood
5 Delicious Lamb Recipes | Gordon Ramsay
We've raided the vaults of the Gordon Ramsay channel to bring you our top 5 lamb recipes. Just delicious.
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Julia Child's Leg of Lamb Intimidated the Hell Out of Me
This is Julia Child's Roast Leg of Lamb recipe from Mastering the Art of French Cooking Volume 1.
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How to make my SUPER TENDER roast lamb recipe ???? | Marion's Kitchen
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ABOUT MARION
Marion Grasby is a food producer, television presenter and cookbook author who's had a life-long love affair with Asian food.
Marion is a little bit Thai (courtesy of her mum) and a little bit Australian (courtesy of her dad).
Marion lives in Bangkok, Thailand and travels throughout Asia to find the most unique and delicious Asian food recipes, dishes and ingredients.