The privilege of growing up in a society which has been been fuelled by multiple faiths and beliefs teaches you harmony. I come from a multi lingual background and in a single day my ears would be surrounded by a minimum of 10 languages. I feel liberated cause the liberal upbringing has given me a chance to appreciate the diversity of various creeds. None the less their food habits. I have also written before that food for me is my faith. I bond with people over food and talks around the culinary habits and techniques. Ramadan was one such festival which had a strong impact during y growing years.
I had a friend who was a staunch believer of her religion. She was very intelligent and a wonderful orator. I spent some wonderful years in school. Due to inevitable circumstances my parents had to move out of my birthplace. I tried looking for her on social media but she has become a mere shadow in my memories now. I had one fine day picked up the bicycle and learnt to ride in a jiffy. From that day on to my credit I taught so many of my friends to ride. I became the bicycle teacher.Well my friend also wanted to learn. But I was such a hungry soul I drew a pact with her that I would teach her to ride in exchange for lovely sheer khurma and succulent mutton kebabs prepared by her mum for ramadan. Reminiscing those dusk evenings which I spent teaching her and the wonderful chat that we had about people,studies and food. She had told me the significance of Ramadan in very simple words which I still recollect to value fasting in their lives.
During the eleven months of the year, people under the influence of satan perform sins knowingly or unknowingly. It is a way to purge the souls of its sins just like chimni (glass) of a Harican Lamp becomes black due to deposition of spots in its inner side. To remove the black spot from the glass (chimni) people usually clean it every evening prior to use at night.
To those memories spent with my friend and also relishing the wonderful spread made in the holy month of Ramadan. I wanted to end on a note that is so important for the progressive elements of the different religious communities to work together in a constructive and exemplary way and bring in a change in the society.It is certainly the need of the hour, we need to make a sustainable contribution to peace and mutual understanding.
I hope you enjoy this recipe and please drop me a note if you need additional clarification.This is the easiest and simplest method to roast your lamb.I am still reeling from the amount I ate that day so much that I had loosen my trousers post the meal.
- 1 bulb garlic, 3 cloves peeled and crushed, the others left whole
- 1 small bunch fresh rosemary, half the leaves removed and coarsely chopped, half in sprigs
- Juice of 1 lemon
- olive oil to drizzle
- 1.5 kg quality half leg of lamb/shank
- sea salt
- freshly ground black pepper
- 1.5 kg potatoes, peeled and cut in half
- 250 gm of Mange tout and sugar snaps
- 1/2 cup of hot water/stock
- Pre-Heat oven to 160C.
- The first job is to stud the lamb with garlic and rosemary. Use a sharp pointed knife, make at least 30 small incisions all over the meat. Peel 3 garlic cloves, thinly slice them and prod a slice into each incision. Next, pull off small sprigs of rosemary and push into the incisions,too. The lamb should be at room temperature.
- Mix the crushed garlic, chopped rosemary, lemon juice and olive oil together. Season the lamb with salt and pepper and rub the marinade into it.
- Arrange the potatoes mange touts and sugar snaps in the roasting dish. I am using a ceramic roasting dish. Add the rosemary sprigs and whole garlic cloves, season with salt and pepper and drizzle over a good lug of olive oil. Place under the lamb over the tipped potatoes.
- Turn the lamb halfway to ensure even cooking of the leg. if you find the juices and liquid being dry then you could add hot water to the roasting dish in order to maintain the moisture in the oven. Cook the lamb for about an 30 minutes if you want it rare, 45 minutes for medium rare and 45-50 minutes for well done. I personally prefer a well done lamb.
- Take it out of the oven and cover with tinfoil and leave for 15 minutes before serving. Carve and serve with gravy,potatoes,veggies,yoghurt sauce and piping hot rice.
Information courtesy : http://www.recipetips.com/kitchen-tips/t–908/lamb-cooking-times.asp
LAMB Cooking Times And Temperatures |
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Lamb Oven Roasted At 325°F
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| Lamb Cut | Weight | Approximate Cooking Time (minutes per pound) | ||
| Medium-rare (145°F) | Medium (160°F) | Well Done (170°F) | ||
| Whole leg | 5-7 lbs. | 15-20 minutes | 20-25 minutes | 25-30 minutes |
| 7-9 lbs. | 20-25 minutes | 25-30 minutes | 30-35 minutes | |
| Leg (shank half) | 3-4 lbs. | 25-30 minutes | 30-40 minutes | 35-45 minutes |
| Leg (sirloin half) | 3-4 lbs. | 25 minutes | 35 minutes | 45 minutes |
| Leg roast (boneless) | 4-7 lbs. | 20 minutes | 25 minutes | 30 minutes |
I can not express in my words, how much I love and admire your work. All pictures are so much picturesque! If i do not know, I am a big stalker of your blog 😉 Keep up the good work Pallavi, you rock!
Hi Dolphia,
I think the power of conception and believe lies within all of us. I certainly feel its a journey we both are treading. Lets walk together. Keep inspiring each other.