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I’ve had a few requests for the recipe for roast leg of lamb. This is rather simple. Total roasting time, 1 h per kg, at half time, turn leg.
Put the oven on high, (gas 8), put leg in roasting tray with ample fat (I use margarine), after 10 min put in 1 onion and 1 carrot chopped and turn down to gas 7.
When there is 1 h left, shift roast to bottom of oven, turn oven up to 8 and start the roast vegetables (I use a mix of parsnips, sweet potatoes and half boiled King Edwards).

Letting the roast stand and gravy follow standard procedures.

However, in my opinion, a far more interesting seasonal recipe is one I received some dozen years ago, which celebrates elements of my Irish-French heritage!

This is the “Recette Irlandaise pour préparer une bonne dinde au Whisky” set out below.
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