Have just brought a 1kg lamb roast to cook does anyone have an easy tasty recipe

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take 1 kg of lamb
2 tbsp (30ml) melted butter
1/2 tsp. dried mint leaves crushed
1 cup Bearnaise sauce
juice of 1/4 lemon
salt and pepper
preheat oven to 425 F. (220C) Cooking time 15 minutes per pound. (500 G)
Place prepared lamb in roasting pan.Mix butter with lemon juice; brush over lamb.
Season generously and cook 20 minutes in oven.
Reduce heat to 350F (180 C) Sprinkle mint over lamb and finish cooking. Baste 2 to 3 times during cooking process.
Serve lamb with Bearnaise sauce.
Bearnaise sauce: 1-1/2 pounds clarified butter
2 ounces shallots, minced
4 ounces tarragon white wine vinegar
1 tablespoon dried tarragon
1/2 teaspoon black peppercorns, crushed
6 egg yolks
1-1/2 tablespoons fresh tarragon, chopped
Cayenne pepper to taste
Salt to taste
Fresh lemon juice to taste
Source(s):
Easy cooking for today by Pol Martin Rosemary, Lemon, and Garlic Leg Of Lamb with Roasted Potatoes


Servings: 6

2 large lemons, zest of 1 removed in strips with a vegetable peeler

1/4 cup fresh rosemary leaves
3 large garlic cloves
2 tablespoons olive oil
2 teaspoons fresh lemon juice
1 /2 teaspoon salt
a 7-pound leg of lamb (ask butcher to remove pelvic bone and tie lamb
for easier carving)
2 1/2 pounds small red potatoes
3 tablespoons minced fresh chives
Garnish: fresh rosemary sprigs and lemon wedges

Preheat oven to 350F/180C/Gas 4.

Cut off and discard pith from zested lemon and cut of and discard zest and pith from other lemon. Cut each lemon crosswise into 6 slices.

In a saucepan of boiling water blanch zest 1 minute and drain in a colander.

In a small food processor blend rosemary, garlic, zest, 1 tablespoon olive oil, lemon juice, and salt until mixture is chopped fine.

With tip of a small sharp knife cut small slits all over lamb and rub rosemary mixture over lamb, rubbing into slits.

Arrange lemon slices in middle of a large roasting pan and arrange lamb on them.

Roast lamb in middle of oven 45 minutes.

Quarter small red potatoes and in a saucepan cover with salted cold water by 1 inch. Bring water to a boil and cook potatoes, covered, 5 minutes. Drain potatoes in colander and in a large bowl toss with remaining tablespoon olive oil. Arrange potatoes around lamb and sprinkle with salt and pepper to taste.

Roast lamb and potatoes, stirring potatoes occasionally, 55 minutes, or until a meat thermometer registers 140 F. for medium-rare. Transfer lamb to a cutting board and let stand 15 minutes.

Increase temperature to 500 F. and roast potatoes and lemons in one layer 5 to 10 minutes more, or until golden. Transfer potatoes and lemons with a slotted spoon to bowl and toss with chives. Transfer potato mixture to a platter.

Serve leg of lamb, sliced thin across grain, with potatoes, garnished with rosemary sprigs and lemon wedges.





OR




LAMB AND PEAR TAGINE
Yield: 6 servings

2 lg Onions, peeled & sliced
1 kg Lean lamb, leg or shoulder
-cut into 4cm cubes.
4 Pears, peeled cored & cut
-into 4cm chunks
1/2 c Sultanas
1/2 c Silvered almonds
1 tb Olive oil
1 ts Cumin
1 ts Ground coriander
1 ts Ground ginger
1 ts Cinnamon
1 ts Black pepper
Water, to cover the meat
Salt, to taste

In a large saucepan gently fry the onion in the olive oil until soft, add the meat to the pan and cook until it changes color, then add the spices. Add water to just cover the meat and salt to taste. Cover and simmer gently until the meat is tender, about 1 1/2 - 2 hours. (Displace the lid a little after an hour if there appears to be too much liquid.)

Add the pears to the meat together with the sultanas & almonds. Cook for a further 5 minutes or until the pears are soft. Serve with rice. Cinnamon Crepes With Lamb and Caramel Sauce and Pecans

This unusual Lamb Roast/Crepes dessert is very rich and utterly delicious! This is so worth the time it takes.

1 quart milk
4 teaspoons cornstarch
1/8 teaspoon baking soda
1 1/4 cups sugar
2 1/2 inches cinnamon sticks
5 tablespoons butter or margarine
1 cup pecans, coarsely chopped
12 dessert crepes (see note)
1kg Lamb

6 servings
1 hour 25 minutes 10 mins prep


1. Note: use Basic Whole Wheat French Crepes, adding 2 tbls sugar, or crepe recipe of your choice with 1/2 tsp ground cinnamon and 1/8 tsp ground cloves added to the batter.
2. In a small bowl, combine 1 tbls. and the lamb
3. of the milk, the cornstarch, and baking soda.
4. Set aside.
5. In a large heavy saucepan, bring the remaining milk to a boil over moderate heat.
6. Remove the pan from the heat and stir in the cornstarch mixture.
7. (The milk will bubble up.) Return to the heat, reduce the heat to low, and stir in the sugar and cinnamon.
8. Simmer, uncovered, for 30 minutes, stirring occasionally.
9. Remove the cinnamon stick and continue to simmer, stirring frequently, until the sauce is very thick-about 30 minutes more.
10. Set aside.
11. Meanwhile, melt the butter in a 7-inch skillet over moderate heat.
12. Add the pecans, and saute, stirring frequently, until the nuts are toasted and the butter is browned-about 10 minutes.
13. Remove from the heat.
14. With a slotted spoon, remove the nuts and set aside.
15. Reserve the butter.
16. Preheat the oven to 325*F.
17. Place a crepe with the more attractive side down, brush with the browned butter, and put 1 tbls.
18. of caramel in the center.
19. Fold the crepe in half, pressing gently to spread out the filling; then fold it in half again to form a wedge.
20. Brush the edges with butter and place the crepe in a buttered, 13"x9"x2" baking dish.
21. Repeat, overlapping the crepes slightly in the pan.
22. *Atthis point the dessert can be stored.
23. Cover the crepes with foil and place the nuts in a tightly covered container.
24. Cool the sauce to room temperature, then cover tightly.
25. Refrigerate all for up to 24 hours.
26. *.
27. Bake the crepes, uncovered, until heated through-8 to 10 minutes.
28. Meanwhile, heat the remaining sauce over low heat, stirring frerquently, until warmed through-about 5 minutes.
29. Drizzle the caramel over the crepes, then sprinkle with the pecans.
30. Serves 6.
31. Enjoy!

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