Did you know that you can cook a leg of lamb from frozen? We tell you how and give you cooking times. Plus a great recipe for Curried Leg of Lamb, Leg of Lamb with Rosemary and anchovies and how to make Minty Mash!
You need to allow about a third extra time to make sure it is cooked through. That's 37-40 minutes per pound for rare, 41-43 minutes per pound for medium and 44-46 minutes per pound for well done.
Curried Leg of Lamb
Spice up a leg of lamb, then serve it with cooling condiments and let everyone help themselves.
1 leg of lamb (or 1/2 leg of lamb) 4-6 tablespoons of curry paste 1 teaspoon of cumin seeds 1 teaspoon of coriander seeds 4-6 tablespoons of yogurt
1. Fry the cumin and coriander seeds in a dry pan over gentle heat until fragrant.† Add them to the curry paste and yogurt in a bowl and mix well. Massage the mixture into the lamb with clean hands. Baste frequently during cooking, picking up the cooking juices with a spoon and pouring them over the meat.. (If using a frozen leg, wait until it has thawed in the oven, then spoon the curry mixture all over it and return to the oven.) 2. Roast the lamb as usual (28-31 minutes per pound for 'medium' if the meat is thawed and 41-43 minutes per pound if frozen). Remove the lamb from the oven, cover loosely in tin foil and leave to rest for 5-10 minutes. Serve the lamb with basmati rice, a bowl of yogurt, sliced banana, halved boiled eggs and mango chutney.
Leg of Lamb with Rosemary and Anchovies This french inspired leg of lamb recipe is so easy! Make small cuts in a leg of lamb, insert garlic slices in some of the cuts, little spikes of rosemary in others and finally stick little pieces of anchovy into the last of the cuts (optional). Rub with olive oil and roast as usual (you can do this with a frozen leg of lamb too but make the cuts and insert the ingredients when the lamb has thawed first in the oven).
Minty Mash: Make mashed potatoes as usual, then add a large dollop of mint sauce and stir well. Serve with roast lamb.