Chili roast lamb with coriander sauce and lemongrass potato salad

evadull Breakfast and Main Dish, Food Leave a Comment

The times when I was only on the hunt for highly complicated recipes are way behind me, but I will definitely post creations from the past as well, with bad quality photos but the recipes… They will speak for themselves. Unfortunately I don’t have the energy nor the time to spend hours and hours in the kitchen anymore – but I am hoping it is only temporary, I will get used to the workload. Oh those great lazy student times disappeared so quickly!

It was a quick idea, popped into the shop after work, bought all fresh ingredients I liked, came home and this is the final outcome of the brief creative moment. I was terribly bored with the very uninteresting combo of rosemary and lamb – so this is my version of a roast lamb. We do like the meat quite rare, so if you fancy more of a medium or well done version then just leave it in the oven for longer (more on that later).

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Ingredients for the marinade

  • Leg of lamb (mine was more than 2 kg)
  • Chilli
  • Fresh coriander
  • Butter
  • Lemon Juice
  • Apple Juice
  • Lemonpepper
  • Pepper

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Once marinated, I put it into the fridge for a good 40 minutes. In case the meat was just taken out of the freezer, do the opposite and leave in room temperature. Goes into the preheated oven, I used gas mark 6/7 for 45 minutes. If you’d want it medium rare, you should leave it for 25 minutes per 500 g, so 1 kg 50-55 mins, and for a 2 kg leg it should be an hour and 40 minutes. For well done, it should be 30 mins per 500 g, so an hour for 1 kg etc. etc.

For the salad

  • désirée potatoes
  • cucumber (if possible, fresh from the garden)
  • tomatoes
  • lemongrass
  • lemon juice
  • extra chillies if you like the heat like us

For the sauce

  • sour cream
  • butter
  • fresh coriander
  • fresh parsley
  • lemon juice
  • sugar
  • salt

Cook the potatoes and chop them up with all the veggies, chillies and lemongrass (must be very thin!) and the salad is ready, with a bit of lemon juice on top.

For the sauce melt the butter, add the sour cream, the chopped up parsley and coriander. For this dish I prefer the flavour of coriander, but if you like parsley more then balance the quantity that way. Bring it into boil, then season with salt, sugar and lemon juice (I know I know, I am obsessed with lemons… to the point that I watched the Lemon festival live, it was recently held in Menton). Once done, into the blender to make it extra smooth and creamy.

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