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Receta Thai Leg Of Lamb
by Global Cookbook

Thai Leg Of Lamb
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Ingredientes

  • 4 clv garlic, peeled
  • 1 x inch piece of ginger, peeled
  • 1 Tbsp. fish sauce (15 ml)
  • 1 x juice of 2 limes
  • 1 x zest of 2 limes
  • 2 x Thai chiles, or possibly to taste
  •     handful of fresh coriander, minced
  •     handful mint, minced
  •     handful basil, minced
  • 7 x kaffir lime leaves, chopped
  • 1 x stalk lemongrass, chopped or possibly grated
  • 2 Tbsp. vegetable oil (30 ml)
  • 1 x leg of lamb, bone in (about 5 to 6 lbs or possibly 2.5 kg)
  •     Coarse salt and freshly cracked black pepper
  •     Roasted Vegetables
  • 1/4 c. extra virgin olive oil
  • 3 clv garlic, chopped
  • 1 x bulb fennel, quartered
  • 1 x small red onion, peeled, quartered
  • 1 x parsnip, peeled cut into 1-inch pcs
  • 1 x small butternut squash, peeled and cut 1-inch pcs
  • 1 med carrot, peeled and cut into 1-inch pcs
  • 1/2 x celery root or possibly 1 small celery root, peeled and cut into 1-inch pcs
  • 1 Tbsp. minced coriander (20 ml)
  • 1 Tbsp. minced parsley (20 ml)
  •     Coarse salt and freshly crack black pepper

Direcciones

  1. Preheat oven to 375 degrees F.
  2. Combine the garlic, ginger, fish sauce, lime zest, lime juice, chillies, fresh coriander, mint, basil, kaffir lime, lemongrass, vegetable oil in a blender or possibly food processor. Pulse till smooth.
  3. Cut small incisions into the meat. Rub herb mix all over the lamb, making sure to fill the incisions with some of the herb mix. Season the lamb with salt and pepper. Transfer lamb to a roasting pan. Roast for 11/2 hrs or possibly till internal temperature reaches 155 to 160 degrees F. for medium done. Cover loosely in foil and let rest for 15 min before slicing. Serve lamb with roasted vegetables on a platter.
  4. Roasted Vegetables:Preheat oven to 375 degrees F.Toss fennel, red onion, parsnips, squash, carrot and celery root with oil and garlic. Season the vegetables with salt and pepper. Transfer to a large baking sheet. Roast till vegetables are tender and golden, about 45 min to 60 min, stirring and turning vegetables occasionally. Sprinkle the coriander and parsley over the vegetables. Serve the vegetables with lamb on a platter.
  5. I love Thai cuisine - fresh, aromatic and oh so flavourful!