Daging Panggang bermadu.

Honey Roasted Leg of Lamb with Rosemary & Thymes Spices. Bon Appetit


2 to 2.5kg of Leg of Lamb
2 tbspn of coriander seeds
2 tspn of fennel seeds
3 tbspn of dry Rosemary leave
2 tspn of dry Thymes leave
2 inch of ginger
4 cloves of garlic
1 tbspn of black pepper seeds
2 tbspn pure Honey
Salt & sugar to taste
Olive Oil/Canola Oil/Ground nuts oil


Clean the leg of lamb & dry it.
Pound the ginger,garlic,coriander,black pepper & fennel seeds to paste. Add salt and sugar to the paste and rub over the leg of lamb. Rub well. Use a perry knife and poke/cut a slice in the leg of lamb. Put some of the paste in the cuts and sprinkle salt over the meat. Rub some cooking oil, rosemary & thymes spices and place the leg in a zip lock bag and keep in the fridge for 1 day or at least 6 hours for marination. Heat a large flat fry pan, place the leg on it to searing for 8mins all round the sides. Wrapped with aluminium and place on rack in the oven. Place a bowl or cup of plain water at th end of the oven.Pre heat the oven on a high at 200C set at grilling. Place the leg of lamb in the middle of the oven on a tray and lower the temperature to 150C. Set alarm to 30mins.Unwrap the aluminium foil and roast for another 40mins. Turn over the leg after 20mins to even the roasting on both sides.

Once cooked let the leg of lamb rest for 15mins before carving. Rub honey over the meat when it is still hot. The meat juices from the roast can be use to bath the meat when it is served.

Resepi dari Cheff Joha Hassan

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