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Roast Leg of Lamb - African Cucumber Salad (Winter Recipe) |
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#6
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Step 5:
Begin prepping the vegetables for the salad. Slice the onions paper thin, make thin slices of tomato, and peel and slice cucumber in half, then making long thin slices. (I halfed the length of these slices after taking this picture, so that everything was about a uniform length.) Mince the bunch of parsely. Throw everything in a large salad bowl, and squeeze juice of lemon in, along with 2 Tbsp olive oil. Dose with ground pepper, a bit of minced mint, and 1 tbsp cumin. Salt to taste and toss. I was given this approximate recipe by a dude from Gabon, so I call it African Cucumber Salad! Begin checking your roast more often. With a thermometer, check its doneness. You want absolutely no more than 135�, if you care for the juicyness of your roast. If the outside begins to look how you want it, but your roast is not cooked enough, loosely tent it with foil, which will retard the burning process. |
#7
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Step 6:
Finally! It looks really good, and the temperature is right. Let it rest on a chopping board or something for at least ten minutes. |
#8
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Step 7:
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#9
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Step 8:
Throw drippings into the roux, and add your beef or veal stock, whisking constantly, until the gravy has reached the consistancy you would like. At this point, I added a bit more minced garlic to my gravy because I sure do like garlic! Cook for a while, and add salt to taste. |
#10
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Step 9:
Plate, carve (against the grain!!!!) and serve! All this turned out really well for me, and I actually liked the yogurt sauce I made up better than the gravy, which I was not expecting! |