Home Cured Lamb – With Sundried Tomato, Lime and Mint Salsa.
By: Finest Butcher
Published: Monday, March 28, 2011 - 1:50am

Ingredients




Boned leg of British lamb (About 1.2 – 1.3 Kg)
500 grams table salt
10 grams salt petre start the curing
2 liters water
3 cloves of garlic
Fresh Rosemary
Fresh mint
Sundries tomatoes in olive oil
1 lime
1 spoon tea of sugar

Preparation

1 To 7 days before you intend to roast your joint you’ll need to start the curing. Pour 2 litres of water into a large pan add the table salt and salt petre. Heat the water until all the salts have dissolved. Allow this brine to cool to room temperature. Pour into a large container, I used a large plastic biscuit box with a lib. If the don’t have a box with a lib you can use cling film. Drop your lamb into the brine, making sure it’s covered. If it floats you can put a cup or similar on top to weight it down. You can pretty much forget about this for the next 5 to 6 days, if it’s a tight fit you might want the turn 2 After 5 to 6 day and the day before you intend to roast your joint drain away all the brine and replace with water. Repeat this after a few hours. This is simply to rinse out the excess salt so the join isn’t too salty when cooked. 3 Chop or crush 3 cloves of garlic and insert these into the tunnel where the bone used to be. If your joint feels like to might fall apart during roasting tight it with kitchen string. With a sharp knife pierce the joint every 5cm or couple of inches and insert the top sprig of fresh Rosemary into each hole. 4 Pre-heat the oven to 180C place your cured lamb in the oven. Roast covered for 1 hour and then remove the lib and roast for a further hour. 5 For the sundried tomato, lime and mint salsa place about 150g of sundried tomatoes I olive oil in the food processor. Don’t worry too much about separating the oil. To this add the juice of one lime. Blitz this until it is reasonably smooth. Tip the tomato and lime into a small pan and add the sugar. Heat gently until the sugar has dissolved. Allow to cool. Once it is cool tear a generous handful of mint into pieces and stir into the tomato and lime mixture.

About


This was an experimental recipe, which turned out to be very good . Full details can be found here:- http://www.finestbutcher.net/recipes/2011/03/27/57-home-cured-lamb-with-sundried-tomato-lime-and-mint-salsa