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Roast leg of lamb (Moroccan-style): Difference between revisions
Roast leg of lamb (Moroccan-style) (view source)
Revision as of 10:19, 9 December 2022
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|Image = [[Image:Roast leg of lamb (Moroccan-style) recipe.jpg|alt=Electus]] | |Image = [[Image:Roast leg of lamb (Moroccan-style) recipe.jpg|alt=Electus]] | ||
<span class="review"> <span class="reviewHeader"> | <span class="review"> <span class="reviewHeader"> | ||
==== | ====Best recipe review==== | ||
</span> | </span> | ||
''<span class="reviewTitle">Lamb at its best</span>'' | ''<span class="reviewTitle">Lamb at its best</span>'' | ||
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# [[Roast|roast]] the joint at 220° C for 15 minutes. Don't be concerned by the burning [[Butter|butter]], it will add to the flavour. | # [[Roast|roast]] the joint at 220° C for 15 minutes. Don't be concerned by the burning [[Butter|butter]], it will add to the flavour. | ||
# Reduce the [[Oven|oven]] temperature to 180° C (350° F - gas 4) and [[Roast|roast]] for a further 2 hours. [[Baste]] regularly | # Reduce the [[Oven|oven]] temperature to 180° C (350° F - gas 4) and [[Roast|roast]] for a further 2 hours. [[Baste]] regularly | ||
<gallery widths= | <gallery widths=300px heights=300px perrow=5> | ||
Image:Roast leg of lamb (Moroccan-style) preserved lemons.jpg|thumb|300px|right|Buttery marinade (with preserved lemon flesh) | Image:Roast leg of lamb (Moroccan-style) preserved lemons.jpg|thumb|300px|right|Buttery marinade (with preserved lemon flesh) | ||
Image:Roast leg of lamb (Moroccan-style) ingredients.jpg|thumb|300px|right|Simple ingredients - (I eventually cut many more slashes than is shown here) | Image:Roast leg of lamb (Moroccan-style) ingredients.jpg|thumb|300px|right|Simple ingredients - (I eventually cut many more slashes than is shown here) | ||