A simple way of cooking a joint of lamb lower-leg, the meat stays juicy and the tendons are softened.
1. Score lamb leg with half-inch deep cuts (to speed up cooking), season with salt, place in a baking tray with deep sides.
2. Boil a cup of white wine, a cup of water, with a tbsp miso paste, tbsp soya sauce, dry fruits (apricot/peach/raisin), and walnuts.
3. Pour sauce into baking tray and bake at 230˚C for 10 minutes, then lower temperature to 180˚C and cook for another 50 minutes. Turn lamb leg over midway.
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