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For the best medium rare leg of lamb recipe, you want to take the lamb out of the oven when the internal temperature is at 120 degrees F and it will climb another 5 or 10 or so degrees as it sits ...
Preheat the oven to 450°. In a small bowl, whisk 1/4 cup of the olive oil with the rosemary, lavender and garlic. Season the lamb all over with salt and pepper.
Want to make Greek-Style Leg of Lamb? Learn the ingredients and steps to follow to properly make the the best Greek-Style Leg of Lamb? recipe for your family and friends.
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Typical preparation involves covering the leg of lamb with butter, pushing rosemary sprigs into incisions cut in the leg, and sprinkling rosemary leaves on top. The lamb is then roasted for two hours at 180 °C (350 °F) and typically served with carrots and potato (also roasted), green vegetables and gravy.
Rogan josh consists of pieces of lamb or mutton braised with a gravy flavoured with garlic, ginger and aromatic spices (clove, bay leaves, cardamom, and cinnamon), and in some versions incorporating onions or yoghurt. [8] After initial braising, the dish may be finished using the dampokhtak slow-cooking technique. [9]
Gravy is a sauce made from the juices of meats and vegetables that run naturally during cooking and often thickened with thickeners for added texture. The gravy may be further coloured and flavoured with gravy salt (a mix of salt and caramel food colouring) or gravy browning (gravy salt dissolved in water) or bouillon cubes.
Only two offal-based dishes are still routinely served nationwide at home and in restaurants and are available as pre-cooked package meals in supermarket chains: steak and kidney pie (typically featuring veal or beef kidneys), still widely known and enjoyed in Britain, and liver (of lamb, calf, pig or cow) and onions served in a rich sauce (gravy).