Roast leg of lamb (Moroccan-style): Difference between revisions

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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">
====Random recipe review====
====Best recipe review====
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''<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=250px perrow=5>
<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)