And today, we went to Italy
I always love it when my family gets invited to house warmings, and they serve roast lamb. The caterers would be outside the house, watching the lamb under the burning charcoal fire..and the smell..ohhh man it's the best smell ever..
This was a whole leg of lamb. I was at the market and the very friendly greek butcher there happily de-boned it for me.
And yess! it turned out very well =) pink and juicy, served with a white wine and mushroom risotto.
My recipe:
2 kilo leg of lamb, de-boned
1 whole garlic
1/4 cup olive oil
1 tablespoon salt (a lot)
5 sprigs rosemary
1 large onion
Preheat your oven (fan-forced) to 175C
Pound the garlic and salt to almost a paste. Add in the oil and mix it to combine.
Rub the paste all over the INSIDE of the lamb. Sprinkle the rosemary leaves all over. Roll it up to its original shape and secure it with wooden skewers. Rub the outer part with some oil and salt.
Slice the onion into rings. Place them on a baking tray lined with 2 layers of foil (trust me, 2 layers)
Drizzle with a little olive oil. Sit the lamb on top of the onions.
Roast in the oven for 1 hour.
Remove from the oven and let it rest for about 15 mins, and its ready to be carved!
Risotto:
1 small onion, diced
1 cup arborio rice
1/2 cup white wine
2 cups chicken stock (just buy it)
8 button mushrooms, sliced
a handful of shredded cheese
Heat some oil in a pan. Fry the mushroom slices until golden brown, season with salt.
Heat some oil in a med size pot. Sweat the diced onion. Add in rice and mix well.
Season with salt.
Pour in the wine and stir continuously under med heat until the liquid has almost dried up.
Add in the stock 1/4 cup at a time, covering the pot and mixing continuously under low heat until all the stock is used up and absorbed into the rice and the rice is tender (you Might need more stock).
This would take about 20 minutes.
Lastly, add in the cooked mushrooms and the cheese. Stir until the cheese is just melted.
Turn off the heat and serve!
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