Roasting is in general a very dear cooking method for me. I love roasts, I mean who doesn’t! Whatever kind of meat, the accompaniments, the flavours, the sauces… roasts always turn out succulent, and very rich in flavour. To me, a roast that is properly cooked, is the best kind of food that can come out of any kitchen!
Today’s recipe is not a recipe for pulled lamb, this is a recipe for medium-rare to medium lamb, which is very popular had this way in French Cuisine, where the meat will remain pink on the inside. Pulled lamb or falling off the bone lamb is a different cooking method altogether, which I will cover in another post. This recipe is absolutely delicious, and the date saba jus, when poured over that piece of lamb meat, will cover it with lush sweet and savoury flavour that makes the experience absolutely heavenly.
Note that – For a variation to the recipe you can stud the lamb with pitted olives instead of the rosemary and garlic. If Date Saba is not available substitute with Balsamic Vinegar mixed with a small quantity of date puree.
I have included for you some tips to guarantee perfection, at the end of the post, and have also included for you a video on how to carve a roast leg of lamb on the bone, demonstrated by the best of the best Chef Heston Blumenthal!