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Help with this lamb dish - doubling the recipe and accompaniements

(17 Posts)
OrangeSunset Tue 26-Apr-16 21:09:02

I'm thinking of making this lamb dish for friends at the weekend - it has amazing reviews.

I'd need to make double - one reviewer said she did that in a huge pot and cooking time was the same. I'd probably have to do 2 pots - will this mean I need to increase the cooking time?! More metal in the oven.....?!

Also what kind of starchy side would be good - dauphinois?

cdtaylornats Tue 26-Apr-16 22:52:26

It shouldn't - test it after 5 hours and see if its not resisting the knife, if its ok give it another couple of hours, if its not cooked at 5 hours give it another half hour, check then give it 2 more hours.

I would do baked potatoes, if your going to have the oven on for 7 hours you may as well take advantage

OrangeSunset Wed 27-Apr-16 13:56:44

Thanks, I hadn't thought of baked potatoes.

Chewbecca Wed 27-Apr-16 14:17:29

clicky link

I've made this OP, several times, it is a great, easy recipe.

You're doing 2 legs? How many are you serving? I would do it in 2 separate pots, I use my largest pot for this recipe and couldn't fit another leg in. I wouldn't add to the cooking time though, don't normally adjust depending on the amount of stuff in the oven?

I buy salt marsh lamb from the local butchers, cost about £27 per leg.

I have served it with daphinoise but it is really rich and oily that it probably isn't the best side, the cream probably doesn't go that well... But I do love an excuse for dauphinoise & noone's grumbled. Jacket pots would go better, but depends how luxurious you're looking to go, JPs always feel very 'Monday night' to me.

I have also served with just green beans and on one occasion with roasted veg (peppers, courgettes, onions etc).

chopchopchop Wed 27-Apr-16 14:20:21

I do a very similar recipe, but put it in a baking tray covered with a double layer of foil, which might be an option if you want to double the quantities.

Flageolet or cannellini beans are a nice accompaniment, either boiled and dressed with oil, garlic and vinegar, or made into a mash.

OrangeSunset Wed 27-Apr-16 17:41:26

It's for 10, well 9 really as I don't eat meat. Going from the recipe I'm thinking 2 x 2.5kg legs?

Cannellini beans mash is a great idea, thanks!

OrangeSunset Wed 27-Apr-16 17:44:23

Any idea of quants for 10 servings of bean mash?

Nigella has a recipe for 2 that uses 3 cans of beans!!

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chopchopchop Wed 27-Apr-16 18:54:42

I usually cook an entire 500g packet for 5, so probably a kilo of dried beans would do it (at that quantity, you might as well cook from dried).

As for the meat, I think that would be plenty. I did one 2kg leg for 5 the other day, and we had quite a bit left over, so see if you can get some small(er) ones. Mind you, it depends how hungry your guests are...

lougle Wed 27-Apr-16 19:15:01

With oven cooking you base time on the weight of the meat. So a 2kg joint of meat will take twice as long as 2 1kg joints of meat, even though the total weight is the same. Having said that, with slow cooking the weight of the meat is largely irrelevant.

OrangeSunset Wed 27-Apr-16 19:59:39

Right, am going with cannelloni bean mash and green beans.

Sorry about the links - can't seem to work out how to do them on my phone

cdtaylornats Wed 27-Apr-16 20:25:15

So a 2kg joint of meat will take twice as long as 2 1kg joints of meat

No it wont, if you put two chickens in an oven they don't take twice as long as 1 chicken.

The time lengthens for bigger joints because of size and time for the heat to penetrate, doneness depends on the internal temperature of the meat . To get medium well lamb it needs to be at 62 degrees C at the centre.

lougle Wed 27-Apr-16 21:09:12

Read it again, cdtaylornats - I'm saying exactly what you've just said. A single 2kg joint of meat will take twice as long as two 1kg joints. Of course 2 chickens don't take any longer than one chicken -because each chicken will cook at the same time.

cdtaylornats Wed 27-Apr-16 22:01:53

Sorry lougle I read it backwards

lougle Wed 27-Apr-16 22:06:53

No problem smile

OrangeSunset Thu 28-Apr-16 21:03:05

Went to buy the lamb today and it was over £50 shock!
The very lovely butcher kindly pointed my in the direction of pork shoulder - enough for 10 at half the price. Sticking with beans as a side - a tomato and butter bean stew.

Chewbecca Fri 29-Apr-16 09:00:06

Yep, that's what it would cost at my butchers too.

Will you do a 'pulled pork' type recipe then?

Keep the lamb recipe for when you are a group of 6 people you really really like

OrangeSunset Fri 29-Apr-16 09:43:56

I've got a slow roast recipe from the BBC site - a John Torode recipe. It's been in the fridge overnight smothered in a garlic/paprika/lemon juice marinade, and will get 5 hours in the oven later.

Serving with the butter bean stew and green beans.

Sticking with my original puddings of chocolate mousse and lemon posset - possibly way too rich but there is always the option of very good coffee instead grin.

Will def try the lamb recipe another time.

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