Marinated Leg of Lamb/ with Cornish Memories
One of my biggest regrets before I was taken ill three years ago was not fulfilling my dream of moving to Cornwall to pursue my career as a Chef.
Visiting this beautiful county ever since a little lad, then taking my own children and now hopefully my Grandchildren will bring back beautiful memories of happier times that will never be forgotten. I’ve written the usual Cornish recipes from Cornish farthing biscuits to Cornish pasties and cream teas but this county has an abundance of world class produce.
Here is a dish I remember tasting in a restaurant in North Cornwall years back on holiday, then going to the local butchers and trying to recreate it in our rented Caravan.
Anyone who has cooked in a Caravans oven in the 1990s will no doubt know my pain.
#mycookbook wk 12
Marinated Leg of Lamb/ with Cornish Memories
One of my biggest regrets before I was taken ill three years ago was not fulfilling my dream of moving to Cornwall to pursue my career as a Chef.
Visiting this beautiful county ever since a little lad, then taking my own children and now hopefully my Grandchildren will bring back beautiful memories of happier times that will never be forgotten. I’ve written the usual Cornish recipes from Cornish farthing biscuits to Cornish pasties and cream teas but this county has an abundance of world class produce.
Here is a dish I remember tasting in a restaurant in North Cornwall years back on holiday, then going to the local butchers and trying to recreate it in our rented Caravan.
Anyone who has cooked in a Caravans oven in the 1990s will no doubt know my pain.
#mycookbook wk 12
Open in Cookpad AppSteps
- 1
In a pestle & mortar add all of your ingredients and bash gently to form a marinade. With a sharp knife put 1cm deep cuts into the lamb and massage into the marinade. Ideally cover and refrigerate overnight, if not at least 2hours.
- 2
Remove the lamb from the fridge and bring up to room temperature for half an hour. Cover with foil and place in a preheated oven at 160c for three hours. After 2 and half hours remove foil, baste the lamb with the juices and cook for the last half hour at 190c. Remove the lamb from the oven and let it rest. Serve with a choice of vegetables and homemade mint and caper sauce.
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