Recipe of Ultimate If you're coming for dinner (or lunch) at my house, I'll probably feed you this..

Hey everyone, I hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, if you're coming for dinner (or lunch) at my house, i'll probably feed you this… One of my favorites. For mine, I will make it a bit unique. This will be really delicious.

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To get started with this recipe, we must prepare a few components. You can cook if you're coming for dinner (or lunch) at my house, i'll probably feed you this.. using 12 ingredients and 11 steps. Here is how you can achieve it.

The ingredients needed to make If you're coming for dinner (or lunch) at my house, I'll probably feed you this..:

1. Prepare 1 1.3 - 1.5 kg leg lamb of , room room temperature
2. Get 4 cloves garlic , crushed with the flat of chef's knife, and then slivered
3. Prepare 2 Meyer lemons ripe , halved
4. Get 3 teaspoons oregano dried
5. Make ready 50 grams butter , softened
6. Get 3 tablespoons olive oil
7. Make ready 1 cup water
8. Prepare kosher salt (or Maldon, or Malborough sea salt)
9. Get black pepper freshly ground
10. Get 8 potatoes large Agria , peeled and halved
11. Make ready 2 tablespoons plain flour
12. Take 2 cups chicken stock

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Steps to make If you're coming for dinner (or lunch) at my house, I'll probably feed you this..:

1. Preheat the oven to 200°and place the leg of lamb in a roasting tray, preferably one with higher sides.
2. Pierce the lamb with a sharp knife 10-12 times all over, then insert the slivers of garlic. Sometimes you need to twist the knife, which feels a little macabre, but you want the garlic to infuse the lamb, and not burn.
3. Rub the lamb with the softened butter, then squeeze over the juice of the lemons - i just squeeze by hand, using the fingers of my other hand to catch the pips (this also helps get rid of the garlicky smell on your fingers, so it's win-win).
4. Then pour over the olive oil, and season with the oregano, salt, and pepper, crushing the oregano and salt with your fingers as you sprinkle.
5. You can also now add some sturdy fresh herbs of your choosing, should you have them to hand. Rosemary, thyme, or fresh oregano all work very well here.
6. Place the roasting tray in the preheated oven and roast for 20 minutes, until the lamb has started to acquire a nice golden brown colour.
7. Remove from oven and lower the heat - to 120° if you are roasting for 7 hours, and to 150° if you are doing the shorter 5 hour cooking time. Pour the water around the leg of lamb in the tray, tent with foil, and return to the cooler oven.
8. If you'd like to roast potatoes alongside the meat, parboil the Agrias, and turn the heat up on the lamb plus potatoes for the last 45 minutes of cooking.
9. To serve, remove the lamb to a warmed platter and "carve" (this is more like shredding).
10. Meanwhile, heat the juices in the tray or a small pot, until bubbling fiercely. Add 2 tablespoons flour, and cook off, as you would for a roux. Add 2 cups stock, vegetable cooking water, or 1 1/2 cups water and 1/2 cup wine, and beat with a whisk until thickened. Check the gravy for seasoning, and put into a warmed jug or gravy boat.
11. Serve the lamb with the potatoes, gravy, mint jelly, and either a rocket salad or steamed greens such as broccolini or spinach.

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