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Difference between revisions of "Slow Roasted Lamb with Allioli"
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* [[Salt|salt]] and [[Freshly ground black pepper|freshly ground black pepper]] | * [[Salt|salt]] and [[Freshly ground black pepper|freshly ground black pepper]] | ||
'''For the allioli:''' | '''For the allioli:''' | ||
| − | * 1 large [[ | + | * 1 large Clove of [[Uses::garlic]], peeled and crushed |
* 1 large [[Egg|egg]], at room temperature | * 1 large [[Egg|egg]], at room temperature | ||
* 250ml [[Belazu]] Catalonian [[Extra virgin olive oil|extra virgin olive oil]] | * 250ml [[Belazu]] Catalonian [[Extra virgin olive oil|extra virgin olive oil]] | ||
Revision as of 17:48, 30 December 2011
Slow Roasted Lamb with Allioli - about this recipe
Allioli is the Catalan version of aïoli, the delicious Provençal garlic mayonnaise. In Catalonia "all i oli" is usually served on the side with fish, meat or seafood.
If this takes your fancy then here are some more areas that may interest you:
- A selection of garlic mayonnaise recipes
- Garlic recipes
- Many other slow roast recipes
Servings
Serves 6
Ingredients
- Whole leg of lamb, weighing about 1.8kg
- 6 whole bulbs Uses::garlic, papery outer skin removed
- 2 tablespoons Belazu Catalonian extra virgin olive oil
- 310-510ml fino (dry) sherry
- ½ x 284ml tub fresh lamb stock (the rest reserved for the potatoes, below) salt and freshly ground black pepper
For the potatoes:
- 1.15kg Desiree potatoes, peeled
- ½ x 284ml tub fresh lamb stock
- 2 teaspoons fresh thyme leaves
- salt and freshly ground black pepper
For the allioli:
- 1 large Clove of Uses::garlic, peeled and crushed
- 1 large egg, at room temperature
- 250ml Belazu Catalonian extra virgin olive oil
- 1 tablespoon lemon juice
- sea salt and freshly ground black pepper
Mise en place
Pre-heat the oven to 220° C (425° F - gas 7)
Method
Heat the olive oil for the lamb in a large pan and brown the leg of lamb all over. Season with salt and freshly ground pepper, put in an oiled roasting tin and roast in the middle of the oven for 20 minutes.
After this time, remove the lamb from the oven and reduce the heat to 170°C, 325°F, Gas mark 3. Add 310ml of the sherry to the lamb, cover tightly with foil, and cook on the bottom shelf of the oven for 4 hours, basting every 30 minutes with the sherry. Add the 6 garlic bulbs after 2 hours. Check that the sherry is not drying up, and add more if necessary.
While you are cooking the lamb, make the potatoes and the allioli. Cut the potatoes into very thin rounds, put in a large pan of salted water and bring to the boil. Drain, place in a shallow oiled oven proof dish, season with salt and freshly ground pepper, then add the half tub of lamb stock and sprinkle over the thyme leaves. Place in the oven on the shelf above the lamb for the last 40 minutes of the cooking time, after which time the potatoes will be golden and will have absorbed all the lamb stock.
While the potatoes are cooking, make the allioli. Purée the Crushed Uses::garlic with the egg in a food processor, then mix the olive oil and tablespoon of lemon juice together in a jug and slowly pour into the egg mixture with the motor running. Add half a teaspoon of salt and some freshly ground black pepper and leave the motor on for a further 10 seconds, then transfer to a bowl, ready to serve.
When the lamb is ready, remove it from the oven and transfer to a wooden board. To make the gravy, add the remaining half tub of lamb stock to the roasting tin, bring to the boil, season and pour into a bowl, ready to serve. Carve the lamb and serve with the gravy and potatoes, with a healthy dollop of allioli on top.
(Sainsburys magazine)
This recipe originated from the recipe section of Belazu.com
All Belazu products shown can be purchased online or obtained from their network of stockists:
Many thanks to Belazu for kindly giving Cookipedia permission to use the recipes from their website.
