Added by: Norah Added on: April 26, 2019
## Season 2, Episode 2 ##
Hello everyone. Welcome to Norah’s Cooking Diary.
This is the 2nd Video of Season 2. Season 2 will again feature a total of 12 episodes but this time we will have a mixture of both Western and Asian recipes. If you enjoy this video, please give it a thumbs up by pressing the like button. Please also share this recipe with your family and friends. Don’t forget to subscribe if you haven’t already so that you will be the first to know when a new video is posted.
In this video I am going to share with you a Roast Leg of Lamb Recipe. Nicely browned and crusty on the outside, pink and juicy in the middle. This dish is delicious and packed with wonderful flavors. It is a feast for your family and friends.
I will also show you how I “butterfly” the lamb leg (i.e. to debone it) in order to reduce the cooking time. Many find that this is a daunting task that can only be achieved by butcher and professional chef. Here I will show you that this can be done easily. If I can do this so can you :-)
Several notes here to share with you:
Here is a quick rundown of the recipe:
Mix all the ingredients in a bowl except the lamb leg. Mix thoroughly. Marinate lamb in the marinade mixture. Cover bowl with plastic wrap and place in the refrigerator to marinate for 8 hours minimum. Best overnight.
On the next day. Remove lamb from the refrigerator. Place marinated lamb on the chopping board and roll it over like a swiss roll. Use a kitchen string to tie the rolled butterflied lamb to hold the meat. Slide the string under, cross the two ends over and tie them in a knot. Run the longer string under the meat and make a loop. Make sure the string fits snugly but not too tight that it will cut into the meat. At the last loop, flip the lamb over and flip again pulling the string along. Do a joint at the beginning of the knot and tie to secure. Cut any excess string with a pair of kitchen scissor.
Transfer lamb to a roasting pan. Roast lamb leg in the preheated fan forced oven set to 160 degree Celsius for 1 hour and 30 minutes for medium rare.
Remove cooked lamb from the oven. Transfer lamb to a dish and cover loosely with a foil. Let it rest for 30 minutes before carving.
Place the rested lamb on the chopping board. Remove the string with a pair of kitchen scissor. Carved lamb to your preferred thickness. Place lamb sliced on a plate with sides of your choice. Spoon over the resting juice and serve.
Happy cooking 😉🧡