Hugh Hamilton Wines Dinner Party: Main

INGREDIENTS

Whole Lamb Leg
'Mary's Fiery Temper' Habanero Chutney
3 lemons
'Hugh's Vestal Virgin' Extra Virgin Olive Oil
Salt & Pepper
METHOD

Make the marinade by whisking 'Mary's Fiery Temper' with the juice of 3 lemons
Score the lamb and rub the marinade into the meat, pour the remainder over the meat and allow to sit for 4 - 24 hours.  The longer it marinates, the more flavourful it will become.
Allow the lamb to come up to room temp before cooking
Preheat the oven to 170 degrees, and place the lamb in a cooking dish on a rack so that it's not sitting on the bottom of the dish
Season the meat liberally with salt pepper and 'Hugh's Vestal Virgin' olive oil
Roast the leg for 30 minutes, then add 1 cup of boiling water below the meat and cover with aluminium foil
Roast for a further 4 hours, checking periodically to baste and add more water if it dries.
Take the lamb out of the oven and allow to rest for 30 minutes before carving, covered with the al foil.
Serve with your choice of sides. We had oven roasted baby potatoes and steamed greens.
Serve with a glass of 'Black Ops' Shiraz Mataro Saperavi to complete the main course.


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