Friday, January 7, 2011

Moroccan Fusion Leg of Lamb Roast

Hi there...just wanted to a share a recipe today. A dish that I made, the last Christmas. This recipe is about 4 to 5 years old and I have served it on numerous occasions before. The original recipe was a "Moroccan Leg of Lamb Roast" by Chef Wan. I took his recipe and modified it by incorporating some local and western flavors into it thus the "Fusion" part of the name! The last Christmas, I did further changes to the recipe and I think I have got it right and complete this time. So here's the's a little tedious and long, but bear with me....

Meat Prep Ingredients:

· Yogurt

· Lemon Juice

Insertion Ingredients:

· Prosciutto ham or bacon

· Basil Leafs

· Garlic

Marinade Ingredients:

· Small red onions

· Garlic

· Green chili’s

· Chili padi's

· Lemon juice

· English parsley

· Mint leaf's

· Fresh & Dried Basil Leaf’s

· All Spice & Mixed spice powder

· Chinese Spice

· Garam Masala

· Paprika Powder

· Black pepper corns

· Mutton curry powder

· Cayenne powder

· Cajun powder

· Dried rosemary or fresh rosemary leaf's

· Extra virgin olive oil

· Salt

Sauce Ingredients:

· Big red onions or yellow onions

· Red wine

· Chicken or beef stock

· Corn flour

· Fresh peppermint Leaf’s

Thats the ingredients part, now here's how to make it:
  1. Use the prep ingredients and coat the lamb. Leave it in the fridge overnight. Once done, wash the lamb under running water until all the coat is washed off.
  2. Next make small insertions around the lamb. Roll up the insertions ingredients and stuff it in the insertions that you have made.
  3. Blend all the marinade ingredients using a blender and pour over the lamb. Cover it with cling wrap and leave it overnight in the fridge.
  4. Before roasting, make sure the lamb is at room temperature. Pre-heat the oven at 200C. Roast the lamb at 200C for 30mins and then reduce the temperature to 170C. At this temperature, in order to slow roast the lamb and to lock the moisture, cover it with aluminium foil. Roast for 2 hours. Then increase the temperature to 200C and remove the foil. Roast for another 30mins.
  5. Once done roasting, rest the lamb by 'tenting' it with aluminium foil at room temperature. Use the drippings to make the sauce.
  6. For the sauce, brown onions with a little olive oil. Add the drippings halfway through. Simmer for a few mins and add the red wine. Simmer for another few mins. Add the stock and corn flour and keep stirring to ensure its properly mixed. Simmer for the last time, and before taking off the heat, add the peppermint leaf's.
  7. Carve the lamb and serve with the sauce.
So, this is the recipe. Hope you guys would try it out and enjoy it! It goes well with a bottle of semi dry Merlot! Cheers!!!

Sorry Guys, wanted to take a proper picture, but got too excited with the lamb and started eating first. Only remembered halfway through. So I decided to take a picture of what's left of it! Maybe this year's Christmas i'll get a decent picture...Hahahaha! :P

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