Introduction
Creating a mouthwatering feast with lamb is a time-honored tradition that brings family and friends together around the table. The vibrant flavors of garlic, fresh herbs, and spicy chili elevate the leg of lamb, while myrtle pesto adds a unique twist that pairs perfectly. This recipe guides you through each step, ensuring your lamb is both succulent and flavorful. Serve it alongside crispy potatoes and roasted onions for a complete meal that impresses.
Detailed Ingredients with measures
Lamb:
– 1 leg of lamb
– 6–8 cloves of garlic
– Handful of mixed fresh herbs (rosemary, mint)
– 1 red chili
– 1 red pepper
– 1 lemon
– Handful of black olives
– 2 tablespoons extra virgin olive oil
– Black pepper
Herb Oil:
– Fresh rosemary and thyme leaves
– 2 anchovy fillets (optional)
– Juice of 1 lemon
– 6 tablespoons olive oil
Myrtle Pesto:
– Handful of myrtle leaves
– 1 clove of garlic
– Handful of pistachios
– 6 tablespoons extra virgin olive oil
– Parmesan cheese
– Juice of ¼ lemon
– Sea salt
Potatoes:
– Potatoes
– Whole unpeeled garlic cloves
– Olive oil
– Unpeeled onions
Prep Time
Preparation requires approximately 1 hour, allowing the lamb to reach room temperature and ensuring all ingredients are prepped and ready for cooking.
Cook Time, Total Time, Yield
Cooking time for the lamb is about 2 to 2.5 hours, depending on your preferred doneness. The total time from prep to serving is around 3 hours, yielding a meal that serves 4 to 6 people.
Directions
1. **Preparation:**
Remove the lamb from the fridge 1 hour before cooking to reach room temperature. Make 6–8 incisions in the lamb with a sharp knife. Peel and slice the garlic; slice the chili; cut the red pepper into thin strips; destone and halve the olives; strip the herb leaves; peel strips of lemon zest and squeeze the juice into a bowl with 2 tablespoons of extra virgin olive oil. Rub the lemony oil over the lamb.
2. **Stuffing the Lamb:**
Wrap a strip of red pepper around a slice of garlic and chili, add a piece of lemon peel and herb leaves to form a bundle, and insert into each incision in the lamb. Season the lamb with black pepper.
3. **Herb Oil:**
In a mortar and pestle, bash together rosemary and thyme leaves with anchovy fillets (if using). Add lemon juice and 6 tablespoons of olive oil to form a herb oil. Tie woody herb sprigs to a wooden spoon to create a herb brush for basting.
4. **Cooking the Lamb:**
Prepare a firepit with a rotisserie or light a barbecue. Thread the lamb onto the rotisserie skewer and secure it. Set the skewer about 40–60 cm above medium heat coals. Cook for 2 hours for medium-rare or 2.5 hours for medium, maintaining even heat and basting with herb oil every 30 minutes.
5. **Cooking Onions:**
Place unpeeled onions directly into the ash around the fire and cook for 2 hours until tender.
6. **Myrtle Pesto:**
In a mortar and pestle, bash myrtle leaves with a pinch of sea salt to a paste. Add peeled garlic and pistachios, pounding until fine. Mix in 6 tablespoons of extra virgin olive oil, finely grated Parmesan, and lemon juice. Season to taste.
7. **Potatoes:**
Cut potatoes into 3 cm chunks and parboil in salted water with whole unpeeled garlic cloves for 6 minutes. Drain and place in a pan over the coals with 2 tablespoons of olive oil. Once onions are tender, peel, chop, and add to the potatoes. Cook for 45 minutes until potatoes are crispy, stirring occasionally.
8. **Serving:**
Remove the lamb from the rotisserie and let it rest for 30 minutes before carving. Serve with myrtle pesto, crispy potatoes, a seasonal green salad, and optionally, fried rosemary leaves.
Detailed Directions and Instructions
Preparation
– Remove the lamb from the fridge 1 hour before cooking to allow it to reach room temperature.
– Make 6–8 incisions in the lamb using a sharp knife.
– Peel and slice the garlic; slice the chili; cut the red pepper into thin strips; destone and halve the olives; strip the leaves from the mixed herbs; peel strips of lemon zest and squeeze the juice into a bowl with 2 tablespoons of extra virgin olive oil.
– Rub the lemony oil mixture over the lamb, making sure to cover it evenly.
Stuffing the Lamb
– Wrap a strip of red pepper around each slice of garlic and chili, adding a piece of lemon peel and some herb leaves to form a bundle.
– Insert each bundle into the incisions made earlier in the lamb.
– Season the lamb generously with black pepper.
Herb Oil
– In a mortar and pestle, pound together fresh rosemary and thyme leaves with anchovy fillets (if using) until well combined.
– Add lemon juice and 6 tablespoons of olive oil to the mixture to create a herb oil.
– Tie woody herb sprigs to a wooden spoon to use as a basting brush during cooking.
Cooking the Lamb
– Prepare a firepit with a rotisserie or light a barbecue.
– Thread the lamb onto the rotisserie skewer and secure it tightly.
– Position the skewer about 40–60 cm above medium heat coals.
– Cook the lamb for 2 hours for medium-rare or 2.5 hours for medium, basting with the herb oil mixture every 30 minutes to keep it moist.
Cooking Onions
– Place the unpeeled onions directly into the ash surrounding the fire.
– Cook for approximately 2 hours, or until the onions are tender.
Myrtle Pesto
– In a mortar and pestle, crush the myrtle leaves with a pinch of sea salt until a paste forms.
– Add the peeled garlic and pistachios, continuing to pound until fine.
– Incorporate 6 tablespoons of extra virgin olive oil, finely grated Parmesan, and lemon juice into the mixture.
– Adjust seasoning to taste.
Potatoes
– Cut the potatoes into 3 cm chunks, then parboil them in salted water with whole unpeeled garlic cloves for about 6 minutes.
– Drain the potatoes and transfer them to a pan over the coals with 2 tablespoons of olive oil.
– Once the onions are tender, peel and chop them before adding to the potatoes.
– Cook the mixture for 45 minutes, stirring occasionally, until the potatoes are crispy and golden brown.
Serving
– Remove the lamb from the rotisserie and let it rest for 30 minutes before carving to ensure the juices settle.
– Serve the lamb with myrtle pesto, crispy potatoes, a seasonal green salad, and optionally, fried rosemary leaves for added flavor.
Notes
Timing
– Ensure you account for all cooking times, especially resting time for the lamb.
Customization
– You can adjust the amount of chili if you prefer milder or spicier flavors.
Storage
– Leftover lamb and sides can be stored in an airtight container in the refrigerator for up to three days.
Fresh Ingredients
– Using fresh herbs and ingredients will enhance the overall flavor and aroma of the dish.
Safety Tip
– Always ensure that the lamb is cooked to an internal temperature of at least 60°C for safe consumption.
Cook techniques
Preparation
Remove the lamb from the fridge 1 hour before cooking to bring it to room temperature. Make 6–8 incisions in the lamb to allow for stuffing. Prepare the garlic, chili, red pepper, olives, and herbs as instructed, and rub the lamb with a lemony oil mixture to enhance flavor.
Stuffing the Lamb
Create flavor bundles by wrapping strips of red pepper around garlic and chili, adding lemon peel and herb leaves. Insert these bundles into the incisions in the lamb for maximum flavor infusion. Season the lamb with black pepper for a kick.
Herb Oil
Utilize a mortar and pestle to combine rosemary and thyme leaves with optional anchovy fillets. This mixture will serve as a flavorful herb oil for basting during cooking, helping to keep the meat moist and infused with herby goodness.
Cooking the Lamb
Set up a firepit with a rotisserie or prepare a barbecue. Thread the lamb onto a skewer and position it at a suitable height above medium heat coals. Basting every 30 minutes will ensure even cooking and rich flavor development.
Cooking Onions
Place unpeeled onions directly into the ash around the fire while the lamb cooks. This method allows the onions to become tender and develop a unique smoky flavor over the cooking duration.
Myrtle Pesto
Use a mortar and pestle to create a paste from myrtle leaves and sea salt, incorporating garlic and pistachios for a nutty depth. Blend in olive oil, Parmesan, and lemon juice to create a vibrant, aromatic pesto accompaniment.
Potatoes
Cut potatoes into chunks and parboil them with unpeeled garlic to infuse flavor. Post parboiling, cook the potatoes in olive oil over the coals until crispy, adding the tender roasted onions for additional taste.
Serving
Allow the lamb to rest before carving to maintain juiciness. Serve with myrtle pesto, crispy potatoes, and a seasonal salad to create a delightful meal experience.
FAQ
How do I ensure my lamb is cooked to the correct doneness?
Use a meat thermometer to check the internal temperature. Aim for 57-60°C (135-140°F) for medium-rare and 63-68°C (145-155°F) for medium.
Can I cook the lamb without a rotisserie?
Yes, you can roast the lamb in an oven or grill it directly on the barbecue, adjusting cooking times based on the method used.
What can I substitute for myrtle leaves in the pesto?
You can try using basil or parsley as a substitute, although the flavor will change slightly.
How do I store leftover lamb and pesto?
Store leftovers in airtight containers in the refrigerator for up to 3 days. Reheat the lamb gently to avoid drying it out.
Can I add other vegetables with the potatoes?
Yes, feel free to include vegetables like carrots, bell peppers, or zucchini, adjusting cooking times accordingly to ensure everything is cooked through.
Conclusion
The preparation of this lamb dish, infused with fresh herbs and accompanied by vibrant sides, showcases the rich flavors and aromas that can be achieved through thoughtful cooking techniques. The combination of herb oil, myrtle pesto, and crispy potatoes not only enhances the taste of the lamb but also transforms it into a memorable meal perfect for gatherings or special occasions.
More recipes suggestions and combination
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Roast carrots tossed in olive oil, garlic, and rosemary for a sweet and savory side dish.
Lemon and Feta Quinoa Salad
Combine cooked quinoa with feta, olives, and lemon juice for a bright and tasty side to balance the lamb.
