Challenge 21: Mint - Rigas's Lamb
Tuesday, July 4th, 2017 07:49 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
norfolkian posting in ![[community profile]](https://www.dreamwidth.org/img/silk/identity/community.png){kind=small}
weekly_food_challenge
Not one of my own recipes this time, but I wanted to post about this recipe, because it was pretty amazing.
I'm not a huge fan of traditional British roast dinners (*gasp*). I'm not sure if this has something to do with having a roast dinner every single Sunday as a child when I didn't really like meat that much... Now I do like meat more, but I can still get fed up with a traditional roast. Therefore when I do a roast, I usually try and do something a little different. This recipe from the Leon cookbook appealed to me and it uses both fresh and dried mint!
I used half a lamb leg and reduced the cooking time a bit (I cooked it for 3 hours rather than 3 and a half). I also used half the pasta and only one tin of tomatoes. This would probably serve 3 -4 people. The only downside to this recipe is that it's not one of those ones that you can put in the oven and forget about for 3 hours - you have to keep getting up to stir the sauce and add water. But the tomato becomes really intensely flavourful and caramelises on the outside of the lamb and it's just heaven.
The left-over lamb made for some great sandwiches too.
I'm not a huge fan of traditional British roast dinners (*gasp*). I'm not sure if this has something to do with having a roast dinner every single Sunday as a child when I didn't really like meat that much... Now I do like meat more, but I can still get fed up with a traditional roast. Therefore when I do a roast, I usually try and do something a little different. This recipe from the Leon cookbook appealed to me and it uses both fresh and dried mint!
I used half a lamb leg and reduced the cooking time a bit (I cooked it for 3 hours rather than 3 and a half). I also used half the pasta and only one tin of tomatoes. This would probably serve 3 -4 people. The only downside to this recipe is that it's not one of those ones that you can put in the oven and forget about for 3 hours - you have to keep getting up to stir the sauce and add water. But the tomato becomes really intensely flavourful and caramelises on the outside of the lamb and it's just heaven.
The left-over lamb made for some great sandwiches too.