With Easter coming up this weekend, this Leg of Lamb Roast makes a perfect centrepiece for a family meal. It’s amazing how easy the recipe is and how beautiful the lamb turns out with the help of a meat thermometer, which was by far my best kitchen gadget investment of 2014. If you’re looking for a change from turkey, lamb is a great alternative.

Leg of Lamb Roast

2015-04-02 02:37:58

Serves 6

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Prep Time

15 min

Cook Time

1 hr 30 min

Total Time

1 hr 45 min

Prep Time

15 min

Cook Time

1 hr 30 min

Total Time

1 hr 45 min

Ingredients

1. 1 leg of lamb bone-in (2-3kg)
2. 6 cloves of garlic, minced
3. 2 tbsp olive oil
4. 3 stems of rosemary, fresh or dried
5. salt and ground black pepper

Instructions

1. Let the lamb sit out of the refrigerator to reach room temperature before cooking, place the lamb in a roasting pan on top of a rack
2. Rub the lamb with olive oil and generously season both sides with salt and ground black pepper
3. Broil the lamb until it is seared and browned, then flip and repeat for the other side
4. Set the oven to 325 degrees F and place oven rack in middle of the oven
5. Mince the cloves of garlic, mix with rosemary and pat onto both sides of the lamb
6. Tent the roasting pan loosely with tin foil and roast until desired internal temperature (135 degrees for medium rare - medium, ~1 hour to 1 hour 1/2)
7. Rest the lamb for 15 minutes before carving

Notes

1. The lamb will continue to cook a bit once out of the oven. For best results, remove from the oven when the internal temperature is a 5-10 degrees lower than desired.
2. The pictures lef of lamb was taken out of the oven at an internal temperature of 135 degrees

xiaoEats | Toronto Food Blog http://xiaoeats.com/

Step by Step Photos

Assemble ingredients, let lamb sit until at room temperature

Rub both sides with olive oil, season with salt and pepper

Broil each side until browned

Mince garlic and mix with rosemary

Pat garlic and rosemary onto both sides of the lamb

Insert meat thermometer, tent pan with tin foil and roast at 325 degrees F for ~ 1 hour

Let lamb sit for 15 minutes before carving

Hong Shao Rou, or Red Braised Meat is one of my favourite Chinese dishes. My mom makes an amazing version and the recipe works with any protein from chicken wings to pork belly. The Fiance and I have been hounding my mom for her recipe but like most moms, she wings it and doesn’t measure ingredients. This recipe has the right ingredients and makes a savoury, authentic dish, but we’re still tweaking the ratios.

Hong Shao Pork Belly

2015-02-01 20:41:53

Serves 4

Authentic recipe for Hong Shao Pork Rou, can easily be adapted for chicken

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Prep Time

10 min

Cook Time

1 hr

Total Time

1 hr 10 min

Prep Time

10 min

Cook Time

1 hr

Total Time

1 hr 10 min

Ingredients

1. 1 1/2 lb pork belly
2. 1 cup water
3. 2 tbsp dark soy saace
4. 1 tbsp cooking wine
5. 2 tbsp sugar
6. 1 tbsp rock sugar
7. 5 cloves of garlic
8. 5 slices of ginger
9. 2 star anise
10. 1 tbsp cooking oil
11. salt to taste

Instructions

1. Boil the pork belly for 5 minutes
2. Remove from pot and cut into one inch square/rectangular pieces (cut perpendicular to the layers of meat and fat)
3. In a large pan or dutch oven, over medium heat, add cooking oil and sugar, cook until the sugar browns
4. Add in the pork belly pieces and fry for 5 minutes, flipping each piece to be charred on all sides
5. Add cooking wine, dark soy sauce, water, star anise, cover and bring to a boil
6. Once the soup is boiling, add green onion, ginger and garlic, cover and simmer on low heat for 60 minutes (if the soup reduces too much, add water as needed)
7. Add rock sugar and cook on high for 10 minutes

xiaoEats | Toronto Food Blog http://xiaoeats.com/

Step by Step Photos

Assemble ingredients

Boil pork belly for 5 minutes

Cut pork belly into one inch pieces

Be sure to cut perpendicular to the layers of meat

Over medium heat, cook sugar in oil until brown, add in pork belly pieces

Add cooking wine, soy sauce, water and bring to a boil, then add remaining ingredients and simmer on low heat for 60 minutes