Jan 3, 2014

Food Experiment #5: Si Beh Slow Roast Lamb & Mint Jelly

My dad bought a massive leg of lamb to roast. So why not a freakin’ slow roast lamb for New Year’s Dinner. Buoyed by my earlier success with lamb, I decided to keep it simple and cook  it for 8 hours as directed by Andew McConnell (src: Gourmet Traveller).


Oddly enough, it’s not as tender as the earlier recipe…but I’m getting ahead of myself. Onwards foodie folks!

You’ll Need These Ingredients:

  • 1 leg of lamb, 4 lbs. (I used boneless), tied
  • 1 teaspoon Sichuan peppercorns
  • 1 teaspoon cumin seeds (I used cumin powder)
  • 2 garlic cloves, crushed
  • 2 teaspoon sea salt

For the Mint Jelly

  • 1 cup sugar
  • 1½ cups firmly packed mint leaves
  • 1 cup white vinegar
  • ¾ cup water
  • 2 tablespoons gelatine, dissolved in ¼ cup water
  • ½ cup chopped mint leaves, extra

Instructions and “Did it Work?”

1. Make the Spice Rub

Do I really have to go through this?… Alright, crack the peppercorns and  toss it with the cumin, garlic and salt.


2. Marinade the Roast

Stab into the lamb. I mean it. Stab deep and long into the trussed up lamb leg. Stab it like you got a vendetta to spare. Because you’re supposed to rub the tossed-up spice mix onto the lamb and into those nice clean holes.

Done with stabbing and rubbing?

Cover and leave in the fridge overnight.

3. Make the Mint Jelly

In a medium saucepan, combine sugar, mint leaves, vinegar and water. Bring to boil on high, stirring until sugar dissolves. Reduce heat. Simmer for 10 minutes. Stir dissolved gelatine through. Strain, discarding mint leaves. Pour hot mixture into sterilised jars.



Allow to cool until thickening, stir extra fresh chopped mint through.

Seal well. Chill until required. (src: NineMSN)


4. Roast it! 

My reference recipe calls for roasting covered with foil for 2 hours in the oven at 160C. Reduce to 100C and roast for another 5 hours. Remove the foil and roast for 1 hour at 100C.

That’s a total of 8 hours!


After roasting, take it out and give it 10 min of sitting time under an aluminium tent.

Once 10 min has gone by, start carving the roast into thick, stuff-your-face-in slices.



Not as tender as my previous food experiment Mechoui Lamb and lacking the spiced flavour, but  it’s bursting with muttonly goodness and crust of fat made it worthwhile.

Went surprisingly well with the tart Mint Jelly. I think I’ll slow roast it without the foil next time.

Almost success!

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