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slow cooked lamb with turmeric and lemon
Created by bwes, Thursday, 14 January 2010
none
A delicate alternative roast; without hot spicing and one that breaks the codes of always roasting meat pink.
Ingredients
At a glance
Categories
Serves
5
- One decent size leg of lamb
- Three large lemons
- A dozen cloves of peeled garlic
- A half pot of turmeric powder
- Roasting tray
- Silver baking foil.
Method/steps
- With a sharp knife slice off any excessive white fat, pierce an inch to an inch and a half all over, filling each hole with a peeled clove of garlic
- Olive and salt all over.
- Place in shallow roasting tray.
- Squeeze on two whole lemons.
- Sprinkle the leg, top and bottom with turmeric powder - be generous; it’s hard to put on too much.
- Cover with the tin foil.
- Place the roasting tin in a preheated oven to 180
- After 20 minutes take it out of oven, remove the foil and discard.
- Baste with the juices in the tin.
- Turn down the oven to low; about 100.
- Continue to cook uncovered for at least three more hours, basting every twenty minutes with the third lemon to make sure the mixture in the tin stays moist, add a little water if necessary.
- The outside skin, orange because of the turmeric, will turn a deep golden brown, the lemon breaks down the excess fat in the meat. If the fat is too plentiful spoon it out and discard.
- Use the final juice as the sauce or gravy.
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