@ Sin Ming / Cook House / Bakery / Whatever
Lamb and Yorkshire pudding would have to be one of my all time favorite dishes to cook. A huge chuck of lamb infused with herbs roasting away in the oven just creates the most amazing aroma (not to mention it drives Sarah wild!).
I got my first recipe for making roasted lamb from a cookbook that my sister Anna gave me when I first set to live in Singapore some 11 years ago. I think she knew way before I did that cooking would be such an integral part of my life.
Here’s the recipe for the roast lamb; it’s been chopped and changed somewhat to my own likes and tastes, experiment on your own with what herbs works well with your palette.
Roasted Leg of Lamb
- 1/2 cup orange juice
- 1 cup white wine
- 3 cloves garlic, minced
- 2 teaspoons of fresh thyme
- 2 Tbsp of fresh chopped rosemary
- 1 Tbsp of dried rosemary
- 1/4 teaspoon of fresh ground pepper
- 2 Tbsp olive oil
- 1 leg of lamb
- Blend ingredients in a blender, just a few pulses until well mixed.
- Place lamb and marinade into a plastic bag. Squeeze out as much of the air as possible from the bag and seal. Wrap again with another plastic bag to ensure that the marinating lamb doesn't leak.
- Marinate for several hours, or overnight, in the refrigerator.
- Remove the lamb, still in its marinade bag, from the refrigerator at least 30 minutes before putting in the oven to help bring the lamb closer to room temperature before roasting.
- Preheat oven to 200°C.
- Remove the lamb roast from its marinade bag at dry the marinade off the lamb with paper towels. Generously salt and pepper all sides of the roast. Arrange fattiest side up, so while the lamb is cooking the fat will melt into the meat.
- Roast at 200°C for 20 minutes. Then reduce the heat to 130°c and roast an additional hour. If you are cooking a roast bone-in, the bone will act as an insulator and will require a longer cooking time than a boneless roast.
- Remove drippings from lamb (bottom of tray) and reduce with corn flour to make gravy.
- 4 large, fresh eggs, measured in a jug
- Equal quantity of milk to eggs
- Equal quantity of all purpose/plain flour to eggs
- Pinch of salt
- 2 tbsp lard / beef dripping / olive oil
- Heat the oven to the highest temperature possible, however, do not exceed 450F/230C or the fat may burn.
- Pour the eggs and milk into a large mixing bowl and add the pinch of salt. Whisk thoroughly with an electric hand beater or hand whisk. Leave to stand for 10 minutes.
- Gradually sieve the same volume of flour (as the eggs) into the milk and egg mixture, again using an electric hand beater or hand-whisk to create a lump free batter resembling thick cream, if there are any lumps pass the batter through a fine sieve.
- Leave the batter to rest in the kitchen for a minimum of 30 minutes, longer if possible - up to several hours.
- Place a pea-sized piece of lard, dripping or ½ teaspoon vegetable oil into your chosen Yorkshire pudding tin, or a 4 x 2"/5cm hole tin or 12-hole muffin tin and heat in the oven until the fat is smoking.
- Give the batter another good whisk adding 2 tablespoons of cold water and fill a third of each section of the tin with batter and return quickly to the oven.
- Leave to cook until golden brown approximately 20 minutes. Repeat the last step again until all the batter is used up.
I serve my lamb and Yorkshire pudding with some green salad and oven roasted vegetables. Nothing too fancy I just like the mix of colors (and flavors) on the plate.
Bon Appétit – Sidney