Vietnamese Pho Soup

This easy Vietnamese Pho Soup includes rice noodles in a flavorful broth with your choice of meat, and topped with fresh herbs and vegetables. It has authentic taste and flavor, without all of the work!

Sometimes recipes with unfamiliar names like Haricots Verts or Pörkölt can seem intimidating, but DON’T BE FOOLED because most often they are really easy to make! This pho recipe is simple and delicious!

Pho (pronounced “fuh”) is a Vietnamese noodle soup that’s made with broth, rice noodles, meat, and fresh garnishes.  It’s basically Vietnamese street food that’s found it’s way into American food culture and won over our hearts (and stomachs).  It’s deliciously simple, so flavorful, and very customizable!

Authentic Pho vs. this Quick Pho:

I love authentic pho soup, but I wanted to create a recipe that has great flavor and authentic taste, but doesn’t take hours to make or use hard to find ingredients.  This Vietnamese pho recipe is exactly that!

Vietnamese restaurants typically simmer their broth all day long in order to create that rich, traditional, cozy blend of flavors that we all know and love.  Rather than slow cooking bones for hours, in this pho recipe I use canned broth and simmer it with onion, ginger, and spices.

Ingredients in Pho:

Broth:

  • Chicken/beef broth: I recommend chicken broth if making chicken, shrimp or pork pho. Use beef broth for beef pho or vegetable broth for vegetarian pho.
  • Yellow onion and fresh ginger.
  • Spices: ground coriander, cloves, fish  sauce, hoisin sauce, red chili paste, cinnamon, salt and pepper.

Noodles: I use an 8 oz. package of dried rice vermicelli noodles, but you can use any kind of THIN rice noodles.

Meat– chicken, pork, steak or raw shrimp.  It’s important to slice the meat as thinly as possible, against the grain. Meat is much easier to slice when it’s slightly frozen so don’t be afraid to stick it in the freezer for an hour before slicing.

  • Beef pho (phở bò): 1/2 lb. sirloin steak, flank steak, brisket, or round eye, seasoned with salt and pepper
  • Chicken (phở gà): 1 or 2 boneless, skinless chicken breasts, sliced very thinly and seasoned with salt and pepper
  • Pork tenderloin. 1 lb. seasoned with salt and pepper and seared in a little bit of oil, over high heat, at the beginning, until browned on all sides (about 10 minutes). Allow to rest while broth cooks and then cut into very thin slices.
  • Shrimp: raw, shells removed.

Garnishes: these are what make pho soup really shine!

  • Green onions
  • Fresh jalapeño peppers or red Thai chili peppers
  • Fresh herbs (cilantro, basil leaves, mint leaves)
  • Fresh bean sprouts (if your grocery store doesn’t carry these check your local asian grocery store).
  • Lime wedges
  • Sriracha hot sauce

How to Make Pho Soup:

Make broth:

  • Place a large dry pot over medium heat add the onion halves and ginger pieces and cook for 4 minutes.
  • Add the broth, coriander, cloves, fish sauce, soy sauce, hoisin sauce, chili garlic paste, cinnamon stick and a pinch of fresh cracked salt and pepper to the pot. Bring to a slow boil, then reduce heat and simmer for 30 minutes or more.

Two process photos for cooking the broth for pho.

Prepare the noodles: prepare rice noodles according to package instructions. Once soft, drain, rinse and set aside.

Prepare the garnishes: Ready the garnishes in individual small bowls for serving: cilantro, basil, green onions, bean sprouts, lime wedges and sliced chilies.

Add meat to broth:

  • 1-5 minutes before the broth is done cooking, add desired meat to the broth to cook, just until done (2-3 minutes for raw, thinly sliced chicken or pork, 1-2 minutes for shrimp or thinly sliced steak).
  • Discard the ginger, clove, cinnamon stick and onion pieces from the pot.

Assemble: Add cooked rice noodles to individual bowls and ladle hot broth over the top. Pile high with your favorite garnishes.

A bowl of pho with noddles and broth surrounded by toppings to add on top.

For Instant Pot Pho Soup:

Cook noodles according to instructions. Assemble toppings. Turn IP to saute setting. Add onion and ginger and cook for a few minutes. Turn pot off. Add broth, coriander, cloves, fish sauce, soy sauce, hoisin sauce, chili garlic paste, cinnamon stick and a pinch of fresh cracked salt and pepper to the pot. Turn valve to sealed, apply lid and cook on manual/high pressure for 15 minutes with a controlled quick release after the timer beeps. Add cooked shrimp, steak or pork, or for chicken pho, add skinless chicken thighs and cook in slow cooker with broth.

For Slow Cooker Pho Soup:

Cook onion and ginger in a hot skillet, then add to slow cooker with broth, coriander, cloves, fish sauce, soy sauce, hoisin sauce, chili garlic paste, cinnamon stick and a pinch of fresh cracked salt and pepper. Cook on low for 6-8 hours or high for 3-4 hours. Discard the ginger, clove, cinnamon stick and onion. Prepare the noodles according to instructions. Assemble toppings. Add cooked shrimp, steak or pork, or for chicken pho, add skinless chicken thighs and cook in slow cooker with broth.

Adaptations:

To substitute leftover/cooked meat: This is a great recipe to use up leftover cooked meat like rotisserie chicken, shredded pork, or beef. Add cooked meat to the bowls with the noodles and ladle hot broth over it. Then add toppings.

Vegetarian/vegan pho: Substitute vegetable or mushroom stock, substitute sautéed mushrooms and baby bok choy for the meat, and omit the fish sauce.

MAKE AHEAD AND FREEZING INSTRUCTIONS:

To make ahead:  Make only the broth ahead of time!  Make the broth several days ahead of time and, after letting it cool, cover it and store it in the refrigerator.  Reheat on the stove when ready to eat and continue with step 4 of the recipe.

To freeze: Freeze only the broth.  Allow the soup to cool completely and store it in a freeze safe ziplock for 4-5 months.

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A bowl of Pho soup with chicken, cilantro, onion, basil, bean sprouts and a lime wedge.

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Vietnamese Pho Soup

This easy Vietnamese Pho recipe is authentic in taste, without the work! It’s made with rice noodles, broth, and choice of chicken, beef, pork or shrimp.
Course Main Course, Side Dish, Soup
Cuisine Vietnamese
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 6
Calories 178kcal
Author Lauren Allen

Ingredients

  • 8 oz dried rice vermicelli noodles
  • Desired meat: chicken, pork, steak or raw shrimp* (See notes)
  • 1 large yellow onion , quartered
  • 2 (2-inch pieces) fresh ginger , unpeeled and halved, length-wise
  • 6 cups broth (chicken, beef or vegetable, depending on protein choice)
  • 2 cups water
  • 1/4 tsp ground coriander
  • 1 whole clove (optional)
  • 1 1/2 Tablespoons fish sauce
  • ¼ teaspoon hoisin sauce
  • ¼ teaspoon red chili paste (sambal oelek)
  • 1 stick cinnamon
  • salt and freshly ground black pepper

For garnish (this is where pho soup shines!):

  • 4 green onions , chopped
  • 2 fresh jalapeño peppers or red thai chili peppers , thinly sliced and seeds removed
  • 1 bunch fresh cilantro , chopped
  • 1 bunch Thai basil leaves
  • 1 cup fresh bean sprouts
  • 2 limes , cut into wedges
  • Sriracha hot sauce, or additional red chili paste , for heat, optional

Instructions

  • Place a large dry pot over medium heat add the onion halves and ginger pieces. Cook for 4 minutes, stirring occasionally.
  • Add the broth, coriander, cloves, fish sauce, soy sauce, hoisin sauce, chili garlic paste, cinnamon stick and a pinch of fresh cracked salt and pepper to the pot. Bring to a slow boil, then reduce heat and simmer for 30 minutes.
  • Meanwhile, prepare noodles according to package instructions. Once soft, drain, rinse and set aside.
  • Ready the garnishes in individual small bowls for serving: cilantro, basil, green onions, bean sprouts, lime wedges and sliced chilies.
  • 1-5 minutes before the broth is done cooking, add desired meat to the broth to cook, just until done (2-3 minutes for raw, thinly sliced chicken or pork, 1-2 minutes for shrimp or thinly sliced steak).
  • Discard the ginger, clove, cinnamon stick and onion pieces from the pot.
  • Divide the noodles among bowls; ladle broth on top (and meat). Add desired toppings.

Video

Notes

Protein: It’s important to slice the meat as thinly as possible, against the grain.

  • Beef Pho (phở bò): ½ pound sirloin steak, flank steak or brisket, sliced very thinly and seasoned with salt and pepper.
  • Chicken Pho (phở gà): Slice 1-2 boneless, skinless breasts into very thin pieces, against the grain. Season with salt and pepper.
  • Pork Pho: Season a 1 lb pork tenderloin with salt and pepper and sear in a little bit of oil in a very hot pan until browned on all sides (about 10 minute). Allow to rest while broth cooks and then slice into very thin slices.
  • Shrimp: raw, shells removed.

To substitute leftover/cooked meat: This is a great recipe to use up leftover cooked meat like rotisserie chicken, shredded pork, or beef. Add cooked meat to the bowls with the noodles and ladle hot broth over it. Then add toppings.

Vegetarian/vegan pho: Substitute vegetable or mushroom stock, substitute sautéed mushrooms and baby bok choy for the meat, and omit the fish sauce.

Make ahead instructions:  The broth can be made several days ahead of time. Allow it to cool, cover it and store it in the refrigerator.  Reheat on the stove.

Freezing instructions: Freeze only the broth.  Allow it to cool completely and store in a freezer safe bag or container for 4-5 months.

Instant Pot Pho: Cook noodles according to instructions. Assemble toppings. Turn IP to sauté setting. Add onion and ginger and cook for a few minutes. Turn pot off. Add broth, coriander, cloves, fish sauce, soy sauce, hoisin sauce, chili garlic paste, cinnamon stick and a pinch of fresh cracked salt and pepper to the pot. Turn valve to sealed, apply lid and cook on manual/high pressure for 10 minutes with a controlled quick release after the timer beeps. Turn to saute and add shrimp, steak pork, or chicken, cooking until done. Assemble bowls as directed. 

Slow Cooker Pho: Cook onion and ginger in a hot skillet, then add to slow cooker with broth, coriander, cloves, fish sauce, soy sauce, hoisin sauce, chili garlic paste, cinnamon stick and a pinch of fresh cracked salt and pepper. (For chicken pho, add skinless chicken thighs and cook in slow cooker with broth). Cook on low for 6-8 hours or high for 3-4 hours. Discard the ginger, clove, cinnamon stick and onion. Prepare the noodles according to instructions. Assemble toppings.

Nutrition

Calories: 178kcal | Carbohydrates: 42g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 1373mg | Potassium: 131mg | Fiber: 2g | Sugar: 5g | Vitamin A: 591IU | Vitamin C: 12mg | Calcium: 38mg | Iron: 1mg

I originally shared this recipe February 2014. Updated April 2020 with process photos and instructions.

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The post Vietnamese Pho Soup appeared first on Tastes Better From Scratch.

Roasted Lemon Honey Garlic Asparagus

This lemon honey garlic asparagus recipe has a crisp outside with a tender inside cooked in a lemon, honey marinade with minced garlic. This asparagus compliments any main dish and adds a colorful feel to the table!

Asparagus is fresh and tasty plus simple to make! With my roasted lemon parmesan garlic asparagus , grilled asparagus recipe, bacon wrapped asparagus or parmesan herb asparagus fries you can’t go wrong adding these sides to any dinner plate.

Roasted Lemon Honey Garlic Asparagus

I am a fan of asparagus! It is green, fresh and the taste and texture is out of this world to me. Making asparagus go from blah to WOW is my favorite! With the help of a few added ingredients this roasted lemon honey garlic asparagus will add to any dish when served together. This asparagus is the perfect side dish for any type of protein or just enjoyed by itself!

Serve the lemon honey garlic asparagus year round and watch it disappear quickly. This is a recipe that you will be making over and over again. It is so simple to make and turns out delicious every time. Simply mix together the lemon, honey and garlic ingredients in a small bowl. Then drizzle it over top the asparagus that is laying flat on a baking sheet. Roast the asparagus and in minutes you will have a crispy and tender asparagus that everyone will enjoy!

Is Asparagus Good For You?

My rule of thumb is if it is green, a vegetable or comes from the ground it is healthy! With the delicious flavoring some people wonder if this is true though. I have great news, it is more than true. Asparagus are full of nutrients and have several health benefits in each bunch.

Here are just a some ways that asparagus is good for you:

  • It is high in fiber
  • Asparagus contains vitamins A, C, E and K
  • Good source of chromium. This is a mineral that will help enhance blood sugar levels.
  • Packed full of antioxidants and anti-inflammatory properties.
  • Has an anti-aging agent that is high in folate and helps with this cognitive functioning.
  • Can help protect the body agains certain forms of cancer.
  • Asparagus helps rid the body of excess salts

Ingredients to Make the Best Asparagus:

Asparagus is tasty, healthy and full of deliciousness! With these simple ingredients and a quick dressing marinade that is being drizzled over top is the perfect way to add a side to any dish.

  • Asparagus: Grab a bunch or two of asparagus at the store. A bunch is already bundled up with two thick rubber bands wrapped around the asparagus.
  • Olive Oil: Helps make the dressing marinade over top of the asparagus.
  • Lemon: Juice of a half a lemon
  • Honey: Sweeten the dressing or marinade with a hint of honey.
  • Garlic Cloves: Carefully mince the garlic cloves or use the already pre package garlic cloves. 
  • Salt and Pepper: Add a pinch to taste at the very end!

Cooking Up Asparagus:

There are a variety of ways to eat asparagus, fresh, baked, grilled or roasted. Spring is the best time to enjoy asparagus and usually the best to pick it too. Quickly make a simple side dish that everyone will enjoy just as quick as you can make it!

  1. Prepare the asparagus: Preheat oven to 400 degrees. Break off the ends of asparagus. In a large bowl add the asparagus.
  2. Mix together: In a small bowl whisk olive oil, lemon, honey, garlic. Pour over the asparagus and toss to coat.
  3. Roast on a baking sheet:Lay in a single layer on a baking sheet. Salt and pepper to taste. Roast for about 10 minutes, more or less depending on your size of asparagus.

Two photos preparing the asparagus. One photo on the left hand side showing the asparagus being broken and the the right hand photo with the asparagus in a large glass bowl having the dressing marinade being poured over top.

How to pick asparagus?

It is best to enjoy asparagus in the spring time but asparagus is a delicious year round side dish. Not all asparagus are going to be perfect and structured just right. That is okay! I am here to help and with this recipe we can still create a delicious and flavorful tasting asparagus!

  • Thinner asparagus: Look for a thinner asparagus that is firm. Too thick of asparagus shows them being too mature and will be overripe and woody.
  • Color: It is best to find a bright green and even a hint of purple on the spears if possible,
  • Structure: The spears are best firm and not limp. This will hold their shape as well as show that they are not wilted and old.
  • The test: When grabbing a bunch, gently squeeze them. The bunch should squeak a bit when squeezed. This indicated that the bunch is not woody.
  • Tips of spears: Try to find the spear tips to be closed and tightly compacted. Mushy, wet or slightly broken are not the best.

Preparing Asparagus:

Spring time is the best time to enjoy this bright green vegetable. It is full of flavor and health benefits all together. It is a side dish that keeps on giving!

Here are a few great tips to help pick and prepare the perfect bunch of asparagus when making this lemon honey garlic side dish.

  • Do you wash asparagus before cooking? I personally wash and rinse all fruits and vegetables. This will help remove any grit or dirt that may have been left on the vegetable or fruit. Pat dry with a paper towel.
  • Should I cut or snap the ends? On asparagus it is simple to snap off the bottoms of each one by using your fingers. The stems will naturally and easily break right off. You are breaking the tough and woody part of the ends. If you prefer to cut the asparagus that will also work.
  • How do you know when asparagus goes bad? A good indicator that the asparagus has gone bad is the tips or spears will begin to go bad. They will begin to turn a dark green or black and become mushy and wet.  

Asparagus laying flat on a baking sheet showing just he heads of the asparagus.

Try these Complete Meals with Asparagus:

  • Lemon Garlic Butter Herb Chicken with Asparagus
  • Shrimp and Asparagus Skillet
  • Crispy Garlic Chicken with Asparagus 
  • Sheet Pan Lemon Garlic Butter Shrimp with Asparagus
  • Cheesy Chicken, Asparagus, Bacon and Mushroom Shells

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Roasted Lemon Honey Garlic Asparagus

This lemon honey garlic asparagus recipe has a crisp outside with a tender inside cooked in a lemon, honey marinade with minced garlic. This asparagus compliments any main dish and adds a colorful feel to the table! 
Course Side Dish
Cuisine American
Keyword asparagus, asparagus recipe, roasted asparagus
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4 people
Calories 120kcal
Author Alyssa Rivers

Equipment

  • Large Bowl
  • Small Bowl
  • Baking Sheet

Ingredients

  • 1 bunch asparagus
  • 2 Tablespoons olive oil
  • juice of half a lemon
  • 2 Tablespoons honey
  • 3 garlic cloves minced
  • salt and pepper

Instructions

  • Preheat oven to 400 degrees. Break off the ends of asparagus. In a large bowl add the asparagus.
  • In a small bowl whisk olive oil, lemon, honey, garlic. Pour over the asparagus and toss to coat.
  • Lay in a single layer on a baking sheet. Salt and pepper to taste. Roast for about 10 minutes, more or less depending on your size of asparagus.

Nutrition

Calories: 120kcal | Carbohydrates: 14g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Sodium: 3mg | Potassium: 236mg | Fiber: 2g | Sugar: 11g | Vitamin A: 851IU | Vitamin C: 7mg | Calcium: 31mg | Iron: 2mg

Asparagus all lined up flat on the baking sheet with lemons garnished around them.

Slow Roast Leg of Lamb

This Slow Roast Leg of Lamb is going to take your next Sunday roast to a whole new level! It’s ULTRA EASY and very forgiving. It does take patience, but you’ll be rewarded with tender lamb leg that can be pulled off the bone, served with a wickedly delicious rosemary garlic infused gravy.

This recipe can also be made with lamb shoulder – it’s magnificent!

Slow Roast Leg of Lamb

I’ve said it before and I’ll say it again – lamb leg should either be roasted exactly such that it’s blushing pink inside, or long and slow so it’s ultra tender.

Blushing pink = meat thermometer or holding-your-breath-cross-your-fingers for that moment when you carve, hoping for juicy lamb rather than grey and dry. If that’s what you’re after, use this classic Roast Lamb recipe – and yes, you really need a meat thermometer.

The easier way to roast Lamb Leg

If you’re after a much easier, less stressful way to roast lamb leg, cook it long and slow. You won’t need a knife to carve this. Just pull the meat off the bone with tongs.

And it’s Amazing. With a capital A!

Tender Slow Roast Leg of Lamb with gravy on a plate with a side of potato and steamed greens

Choose the best roast lamb recipe for you!

Ahhh, lamb, how I love thee! Some people love learning how to do fancy cake decorations. I admire from afar – I highly doubt you’ll ever see a towering 3 tier cake on here.

But big hunks golden brown roasted hunks of meat? THAT you will find here! And I’ve shared quite a few roast lamb recipes over the years, so here’s a quick run down on each just in case this slow roasted version isn’t what you’re after:

  • Slow roasted lamb leg – THIS recipe, a leg of lamb slow cooked until the meat is fall apart tender!
  • Classic Roast Lamb Leg with Gravy – the classic, perfectly blushing pink inside
  • Slow Cooker Roast Lamb – fall apart goodness in the convenience of your slow cooker
  • Slow Roasted GREEK Leg of Lamb – garlicky lemony lamb that is slow roasted until meltingly tender
  • Slow Roasted Lamb Shoulder – the juiciest, most succulent roast lamb you will ever have!
  • Slow Cooked Lamb Shawarma – flavour bomb! Your favourite Lamb Shawarma, slow roasted and piled over couscous or stuffed in pita bread
  • See all Roast Lamb recipes

Close up of Slow Roast Leg of Lamb on a white plate, garnished with rosemary sprigs

How to make slow roast Leg of Lamb

The leg of lamb is roasted on a bed of onion, garlic and rosemary which serves three purposes:

  1. to keep the lamb elevated out of the pan juices for even cooking;
  2. flavour the flesh that’s in contact with it; and
  3. flavours the pan juices which is used to make the gravy.

All the lamb needs is a sprinkle of salt and pepper, drizzle of olive oil. Add beef broth/stock and water into the pan (keeps everything all nice and moist + makes pan juices for gravy), cover then slow roast for 5 hours until tender and fall apart.

For an incredible hands-off version of this slow roast leg of lamb, try the Slow Cooker Roast Lamb!

How to make Slow Roast Leg of Lamb

How to make gravy for Roast Lamb

Just set the pan on the stove, mix in flour, then the pan juices and water Cook until it becomes a gravy consistency, then strain. I doubt you’ll need extra salt but add a good grind of pepper if you’re so inclined.

A great gravy comes down to the flavour in the pan juices and this one knocks it out of the park!

How to make Gravy for Roast Lamb Leg

Close up of Slow Roast Leg of Lamb on a white plate, garnished with rosemary sprigs

Serve this with….

I promised this was easy, and I meant it. It’s forgiving because if the meat’s not tender enough, you can just stick it back in the oven until it is – and you can cook for even an hour beyond necessary and it’s still going to be juicy.

If the gravy gets too thick, no dramas, just add a splash of water. If the gravy is lumpy, no worries, because in this recipe, it’s strained.

In short – it’s pretty hard to stuff up. If you’re a roast lamb first-timer, just give yourself a couple of extra hours because this lamb reheats great in the microwave or oven, as does the gravy.

Sunday night roast is never going to be the same again! – Nagi x


Just before you go!

Saturday 11 April 2020 – That you are here, looking at this roast lamb recipe for Easter 2020 fills my heart with happiness because it says that you are in some way able to hold onto Easter traditions, despite being stuck at home and unable to celebrate with extended family.

But for many healthcare workers around the world, including my hometown of Sydney, they will be working too hard to celebrate Easter. These brave men and women who are literally risking their lives to save ours.

I feel morally obliged to do something, so I am running a program where you can buy a meal for our overworked Frontliners. Too exhausted to cook, many are turning to fast food and those who try to cook are faced with empty supermarket shelves.

If you would like to Shout A Meal for a Sydney Frontliner to express your thanks, please click here for my fundraiser and here is more information about my program “Shout A Meal”.

Thank you for reading, and Happy Easter! – Nagi x


Slow Roast Leg of Lamb
WATCH HOW TO MAKE IT

Slow Roast Leg of Lamb

Recipe video above. A very forgiving, very easy way to roast a leg of lamb. It’s not the carving sort – the meat is so tender, you can pull it off the bone with tongs. Lamb leg is actually quite lean, so the best way to slow roast a leg of lamb is to partially submerge it in liquid and roast it covered for most of the time. This way, the flesh is infused with flavour and absorbs moisture. 

  • 2.25 kg / 4.5 lb leg of lamb , bone in (or shoulder) (Note 1)
  • Salt and pepper
  • 1.5 tbsp olive oil
  • 1 whole garlic head (, unpeeled, cut in half horizontally)
  • 1 onion (, quartered (unpeeled is fine))
  • 2 rosemary sprigs ((2 = whisper of rosemary flavour, 4 sprigs = stronger flavour))
  • 3 cups (750 ml) beef stock/broth (, low sodium)
  • 2 cups (500 ml) water

Gravy:

  • 4 tbsp (50g) flour ((white))
  • 1 cup (250 ml) water
  • Salt and pepper (, to taste)
  1. Preheat oven to 170°C/335°F (standard) or 150°C (fan).

  2. Place garlic, onion and rosemary in a metal roasting pan.
  3. Place lamb leg right side up in the pan. (Note 2)
  4. Sprinkle generously with salt and pepper and rub it in.
  5. Turn lamb over and place it so it mostly sits on the garlic and onion. Sprinkle with more salt and pepper, rub it in. (Video helpful here)
  6. Drizzle lamb with olive oil. Pour broth and water around the lamb – it won’t cover it, that’s ok, the lamb sinks into it. Cover with foil (don’t use a lid, you want a bit of liquid to steam out).

  7. Place in the oven and roast for 4.5 hours. (See Notes for roasting time table)

  8. Remove from the oven, remove foil. Turn lamb over. Check it to ensure the meat is tender (pry a bit off with a fork). If not, return, covered, to oven.

  9. Return uncovered lamb to oven for a further 45 minutes or until well browned.
  10. Remove lamb, spoon over pan juices generously. Transfer to serving platter, cover loosely with foil while you make the gravy (stays warm for 1 – 1.5 hours).

Gravy:

  1. Use a large spoon to skim off some of the fat from the surface of the liquid.

  2. Place pan on the stove on medium high. When the liquid bubbles, add flour.
  3. Use a whisk to mix it in – this may take a few minutes as the liquid reduces.
  4. Once it looks like sludge (see video), whisk in 1/2 – 1 cup of water until it becomes a gravy consistency to your taste. Adjust salt and pepper to taste – I rarely add extra salt.
  5. Strain gravy into a bowl, pressing juices out of the onion etc.
  6. Pour gravy into jug.

Serving:

  1. The meat is tender so you will only need tongs to tear the meat off. Serve with gravy.

1. LAMB CUT: This recipe can be made with a leg or shoulder of lamb. Shoulder has more fat running through it than leg, so you can actually roast it uncovered (here’s my Slow Roasted Lamb Shoulder recipe), but this recipe will also work with shoulder. This recipe is designed for lamb leg because it’s leaner, so it benefits greatly from slow roasting partially submerged in liquid so it doesn’t dry out. Cooking it this way also infuses it with flavour.

2. The upper side of the lamb leg has more meat so we want to roast that partially submerged in the liquid for most of the cooking time. The upper side of the lamb is rounder and usually has more fat. The underside has less fat and is more flat.

3. TRY THIS WITH Truly Crunchy Roast Potatoes!

4. MORE ROAST LAMB: Ultra Tender Slow Cooker Roast Lamb, Slow Roasted Lamb Shoulder, Classic Roast Lamb with Gravy (i.e. it’s blushing pink inside) and Slow Roasted GREEK Leg of Lamb (delish lemon garlic flavours!).

5. Roasting Times (this cook method is pretty forgiving so round up to determine cook time eg if your lamb is 1.8kg, use the 2 kg cook times):

6. Calories in the nutrition are higher than actual because I do not know how to adjust for the fat that is skimmed off the liquid before making the gravy. I usually throw out about 1/3 cup which means the calories is probably closer to 500 calories per serving, and that’s assuming all the gravy is consumed.

Nutrition Facts
Slow Roast Leg of Lamb
Amount Per Serving (322 g)
Calories 605
Calories from Fat 342
% Daily Value*
Fat 38g58%
Saturated Fat 15g94%
Polyunsaturated Fat 2.8g
Monounsaturated Fat 17g
Cholesterol 198mg66%
Sodium 809mg35%
Potassium 712mg20%
Carbohydrates 6.5g2%
Fiber 0.5g2%
Sugar 0.8g1%
Protein 56g112%
Vitamin A 10IU0%
Vitamin C 1.2mg1%
Calcium 4mg0%
Iron 4.7mg26%
* Percent Daily Values are based on a 2000 calorie diet.

Originally published Mary 2017. Updated for housekeeping matters April 2020 – no change to recipe!

More Roast Lamb Recipes

I love a good roast lamb – so I’ve shared a few over the years!


Best of Sunday Supper Roasts


Life of Dozer

The time I had ambitions for him to be the next Kleenex puppy…

Dozer the golden retriever dog Kleenex puppy wanna be

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The post Slow Roast Leg of Lamb appeared first on RecipeTin Eats.

How to make curd at home, Homemade curd recipe

How to make curd at home, perfect set homemade curd/ thayir every time. Detailed post with tips, tricks, and FAQs.

From the time I started to cook, for almost 16 years, I make my own curd at home. Being South Indian Tamil, we have mor sadam to end our meal. Store bought curd is not affordable and it is very common to make curd everyday at home in our households. Both mom, MIL make fresh curd everyday. Many of us have the habit of eating curd with breakfast or dinner too with idli, dosa or upma too. My grandma, mom, FIL loves butter milk with the idli dosa/ upma. We add little salt to it and use it along eating idli dosa.

  • Keep stirring

    Keep stirring occasionally in the beginning. As you see steam rising along the spoon you stir, be careful, your milk is about to boil. Be careful at this stage as it may overflow.

  • Cool down

    Once it boils – becomes frothy, raises too. Switch off the stove. Cover with a lid. set aside for cooling.

  • Right temperature

    You should be able to touch the milk with bare hands, if it is warm enough to touch, this is the correct temperature.

  • Transfer to curd setting vessel

    Transfer to the vessel you are going to set curd in. Preferably which could retain the temperature for a while.

  • Mixing starter curd

    Next, mix about 2 tbsp of well beaten curd to the milk and stir well.

  • Stir well

    With a spoon, give a good mix making sure it gets mixed well.

  • Keep covered for setting

    Leave it in a warm place for setting.

  • Set curd

    After about 6 hours, the curd will be completely set. Depending on the surrounding temperature, it starts getting set, thicken as time passes.

  • Refrigerate

    Once set, keep the set curd in refrigerator. Gets more firmer as you refrigerate. Take only required amount when needed and never leave it outside to prevent turning too sour.

  • How to make butter milk from homemade curd?

    Take 1/2 cup curd a tall vessel.Using a balloon whisk, beat smoothly and add 1 & 1/2 cups water and whisk again to make it smooth.

    The post How to make curd at home, Homemade curd recipe appeared first on Raks Kitchen.

    Spicy Sesame Coconut Rice

    Rice has always been my top comfort food. It’s what my mom would feed me when I was sick, and the only food I ever wanted to escort me out of the haze of flu. As an adult, I vacillate between making beautiful, simply-cooked pots of plain rice and more elaborate creations that I think of as “wild style.” Lol. The simple preparations are the most comforting – basic brown short-grain rice with a bit of salt and (maybe) a pat of butter or drizzle of good olive or sesame oil. The wild style versions are the opposite. They’re exciting to make – even invigorating!  It’s when I grab from different cupboards, raid the spice drawer, and supplement the rice with other grains. I’m never 100% sure how things will turn out, but I make note of favorite wild-style versions in my notebook so it’s easy to revisit them. This Spicy Sesame Coconut Rice has lots of stars next to it.

    This version isn’t over-the-top ‘wild” per se – you probably have all of the ingredients on hand. But it’s a combination that’s just off-beat enough to be special. This recipe makes a pot of brown rice cooked in a thin sesame-coconut broth. It’s showered with lemon zest and drizzled with sesame-chile oil if you like a bit of heat. It’s the kind of rice that goes nicely alongside a brightly cooked vegetable, and as the star component in whatever rice bowl you might be dreaming up.
    You can see the coconut rice here, served family-style for lunch yesterday. It’s pictured topped with tempeh crumbles, the last of an avocado, simple steamed asparagus, and scallion paste (just green onions pulsed with a splash of olive oil & a pinch of salt). If sesame rice isn’t your thing, but you want a way to get more greens on your plate, make a jump to Bryant Terry’s Amazing Green Rice, or browse all these other rice recipes.

    A few favorite rice sources included: Massa Organics, Koda Farms, Lotus Foods, and Toiro Kitchen. If you’re on my mailing list, I also put a bunch of favorite rice links, books, and media in there & will link to it in the archives once it goes out. Enjoy! xx -h

    Continue reading Spicy Sesame Coconut Rice on 101 Cookbooks