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Cooking
Slow-Roasted Leg of Lamb with Mushrooms and Vegetables
· 4 servings
Marinate the lamb
Rub the trimmed leg of lamb all over with crushed garlic, season with pepper and salt, and leave to marinate in the fridge overnight — you can even leave it up to 24 hours.
Roast the day before serving
Put the meat in to roast overnight, the day before serving. Roast at 90°C for about eight hours in a covered roasting pan. The next day, raise the temperature to 120°C and continue roasting for another one to two hours.
Finish roasting until crisp
At this temperature, open the roasting pan occasionally and turn the meat. Towards the end of cooking, once the meat is beautifully tender, you can raise the temperature to 160°C for half an hour to finish it off with a nice crisp crust.
Cook the potatoes
Peel the potatoes and boil them in salted water. Once almost tender, drain and return them to the pot, then add about 3 tablespoons of oil and a pinch of pepper.
Roast the potatoes
Toss everything together and spread on a baking sheet lined with parchment paper. Roast at a higher temperature (around 200–230°C) until golden.
Prepare the vegetables
Peel the carrots and cut them into diagonal slices. Slice the spring onions on the diagonal too, using both the white and green parts. Leave smaller mushrooms whole and halve the larger ones.
Sauté until crisp-tender
Melt butter in a pot and add the mushrooms, carrots and spring onions all together to fry. Add the halved lemongrass stalks as well. Season with salt and pepper. Sauté together until the mushrooms are cooked through and the carrots are still slightly crisp.
Serve
Serve everything together — the potatoes, the meat drizzled with its roasting juices, and the vegetables.