Roast Leg Of Lamb

jujur, akunyer peha kambing nih over cooked. but ttap sedap. sgt2 best.

Assalammualaikum.

Haii aku nk share resepi nih hah peha kambing. Kata orgputih namanya Roast Leg Of Lamb. Alhamdullilah dpt gak aku merasa peha kambing nih. Semuanya berpunca dr BFF aku, Hajah Shima. Before that...my dear frnd, mintak halalkn I share resepi nih kt my blog yaa. X kerana Hjh Shima, hubby dia, Hj Zairul n En Suami x merasa lar aku peha kambing nih. Tp biarlh aku rahsiakn hal kambing nih. Actually resepi nih aku dh msk lama dh. Tp d sebabkn aku masih simpan lg gamba2 nih, so why not aku updatekn resepi nih. Jujur sedap ooh resepi nih. Ok, resepi nih pun Hjh Shima dpt dr Chef jgk. So mmg sedap lar resepi nih.Jom skodeng resepi nih. Resepi nih in english. So aku salin bulat2 k.

Roast Leg Of Lamb.

serves 6-8

1 nos leg of lamb = boned, rolled & tied *marinade overnght with paprika pwdr, salt, blck pepper.

3 tbsp butter = thawed

3 tbsp parsley = finely chopped

1 nos carrot = sliced

1 nos onion = sliced

(A)

1 ltr water

40gm chicken stock

5gm maggi cukuprasa

6 nos black peppercorns

(B)

1 tsp coffee

1 tsp coffeemate

1 cup water

2 tsp sugar

(C)

3 tbsp butter

3 tbsp flour

peha kambing dr seekor kambing yg kami beli.

d perap semalaman ngan serbuk paprika, garam, lada htm.

Preparation Method

1. Pre-heat oven to 220C.
2. In a bowl, combine butter wth parsley together. Set aside.
3. In a different bowl, mix ingredient A together to make chicken stock. Set aside.
4. In a different bowl, combine ingredient B together. Set aside.
5. Prick the lamb all over with the point of a sharp knife and rub the butter mixture into the holes.
6. Lightly butter a roasting pan, scatter carrot and onion at the bottom of the pan and place in the leg of lamb. Brown the lamb in the oven for 15 minutes.
7. Reduce heat to 200C and add 2 cups of chicken stock. Cook for another 45 minutes. Baste every 15 minutes, adding the coffee mixture and chicken stock gradually.
8. Remove the lamb on a cooling rack. Strain the pan juice to skin off the fat.
9. To make sauce, in a saucepan, melt butter. Add in flour to make roux. Combine until smooth.
10. Add strained juice gradually. Whisk constantly till smooth and thickened and simmer for 10 minutes.
11. Upon serving, carve the leg of lamb and serve with the sauce.

potong carrot, bwg n d ltkkn d bwh peha kambing.

peha kambing nih d lumurkan ngan chckn stock,coffee

aku msk lama skit kurang lbh 2 jam. tuh lar pasal aku kata over cooked.