{"id":161,"date":"2009-04-12T13:44:43","date_gmt":"2009-04-12T00:44:43","guid":{"rendered":"https:\/\/www.foursistersfood.com\/?p=161"},"modified":"2009-04-12T13:44:43","modified_gmt":"2009-04-12T00:44:43","slug":"roast-lamb-and-trimmings-margies-version","status":"publish","type":"post","link":"https:\/\/www.foursistersfood.com\/?p=161","title":{"rendered":"ROAST LAMB AND TRIMMINGS – MARGIE’S VERSION"},"content":{"rendered":"

Ingredients<\/strong><\/p>\n

Lamb:<\/em><\/p>\n

Leg or shoulder of lamb<\/p>\n

Lots of garlic (I use a whole head)<\/p>\n

Lemon pepper seasoning<\/p>\n

Roast Potatoes:<\/em><\/p>\n

1 – 2 potatoes per person<\/p>\n

Rice bran oil<\/p>\n

Mint sauce:<\/em><\/p>\n

2 handfuls mint<\/p>\n

Brown vinegar<\/p>\n

Sugar<\/p>\n

Method<\/strong><\/p>\n

For the lamb:<\/em><\/p>\n

Heat oven to 160\u00b0C \/ 320\u00b0F fan bake<\/p>\n

Place lamb in a roasting pan and season with lemon pepper seasoning on the top side.\u00a0 Surround with unpeeled garlic cloves.\u00a0 Add water so pan is around three quarters full.\u00a0 Bake for about half an hour then turn the lamb and season the other side.\u00a0 Add more water until pan is again three quarters full.\u00a0 Bake again for about 1\u00bd to 2\u00bd hours, turning every half hour.\u00a0 Let the water evaporate a bit until there is enough left to make as much gravy as desired.\u00a0 The lamb is done when it is very tender but not falling apart.\u00a0 Remove from the pan to a serving dish, cover with foil\u00a0and let rest for about 25 minutes.\u00a0<\/p>\n

To make the gravy, squash the garlic from the husks and discard the husks.\u00a0 Check the seasoning and thicken with enough cornflour mixed with water to give preferred consistency. (Some like it runny, some like it thick)<\/p>\n

For the potatoes:<\/em><\/p>\n

Peel the potatoes and cut into quarters for small potatoes and sixths for larger ones.\u00a0 Add to salted boiling water and cook until \u00be done.\u00a0 Pour into a colander, be a bit rough with them, the more you rough them up, the crisper they will turn out.\u00a0 Heat some rice bran oil in a large pan.\u00a0 Add the potatoes and cook slowly, turning occasionally until golden and crisp.\u00a0 For even more crispness, use a knife to partially halve the pieces of potato while cooking in the oil.<\/p>\n

For the mint sauce:<\/em><\/p>\n

Make early and let steep for as long as possible.\u00a0 Finely chop the mint and place in a small bowl.\u00a0 Add enough vinegar to just cover.\u00a0 Add 3 teaspoons sugar and stir until dissolved then taste.\u00a0 Keep adding sugar, stirring and tasting after each spoon until desired balance of sugar and vinegar is achieved.<\/p>\n

\"Roast<\/p>\n","protected":false},"excerpt":{"rendered":"

Ingredients Lamb: Leg or shoulder of lamb Lots of garlic (I use a whole head) Lemon pepper seasoning Roast Potatoes: 1 – 2 potatoes per person Rice bran oil Mint sauce: 2 handfuls mint Brown vinegar Sugar Method For the lamb: Heat oven to 160\u00b0C \/ 320\u00b0F fan bake Place lamb in a roasting pan […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2},"jetpack_post_was_ever_published":false},"categories":[7],"tags":[36,33,35,29,34],"class_list":["post-161","post","type-post","status-publish","format-standard","hentry","category-recipes","tag-gravy","tag-lamb","tag-mint-sauce","tag-potatoes","tag-roast"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/ps8Td-2B","_links":{"self":[{"href":"https:\/\/www.foursistersfood.com\/index.php?rest_route=\/wp\/v2\/posts\/161","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.foursistersfood.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.foursistersfood.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.foursistersfood.com\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.foursistersfood.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=161"}],"version-history":[{"count":4,"href":"https:\/\/www.foursistersfood.com\/index.php?rest_route=\/wp\/v2\/posts\/161\/revisions"}],"predecessor-version":[{"id":190,"href":"https:\/\/www.foursistersfood.com\/index.php?rest_route=\/wp\/v2\/posts\/161\/revisions\/190"}],"wp:attachment":[{"href":"https:\/\/www.foursistersfood.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=161"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.foursistersfood.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=161"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.foursistersfood.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=161"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}