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This recipe is our typical way of using up the rest of a roast leg of lamb. The quantities are sufficient for about 4 people. The original probably came from Georgina Horley's “Good food on a budget”, but we have been modifying it for some time.
The percentages below relate to the real weight of the meat.
quantity | ingredient | step | ||
100 g | onion, minced or finely chopped | 1 | ||
50 ml | oil or bacon fat, for frying | 1 | ||
8 g | garlic, crushed | 1 | ||
300 g | cooked lamb meat | 2 | ||
50 g | dried toast | 2 | ||
1 g | thyme (fresh), chopped | 3 | ||
1 g | rosemary (dried) | 3 | ||
0.6 g | tarragon (dried) | 3 | ||
8 g | salt | 3 | ||
freshly ground pepper | 3 | |||
240 ml (80%) | gravy/liquid (see discussion) | 3 | ||
480 g (160%) | mashed potatoes (see discussion) | 4 | ||
butter flakes (optional) | 4 |
Apart from the quantities, I need to consider the area of the baking dish. I've decided that there should be 1.2 g and 1.5 g of meat per cm² of dish, so for the 300 g in the recipe I would need a dish between 200 cm² and 250 cm² in size.
The quantity of gravy appears critical. At one point I thought that the weight should match the weight of the meat, but that's too much.
I've had wildly different quantities of mashed potato in the past, between 50% and 200% of the weight of the meat.
Maybe it would make more sense to bake at a higher temperature, possibly with grill, so that the gravy doesn't boil before the surface browns.
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