Lamb Roast

lamb roast 1lamb 2lamb roast 3lamb roast 4

It is Christmas Eve, Ian and I are having our little roast. Tomorrow we are going to his sister’s house for lunch. We are both looking forward to see our nephews.

I like lamb more than beef. Aussie lamb is so awesome. Although some of my Kiwi friends reckon New Zealand Lamb is even better. I guess New Zealand does have lot of green grass to feed the sheep.

Ingredients: (Serves 2 with leftover lamb)

Lamb shoulder (1.3 kg), baby potatoes (5)

Lamb marinade: lemon infused olive oil (1.5 tablespoon, plus extra), cracked black pepper (1 teaspoon), fresh thyme (4 prigs), fresh rose mary (3 sprigs),  cumin (1 teaspoon), chilli flasks (1 teaspoon), garlic (3 cloves), Spanish onion (half)

salad: lebanese cucumber (1), coriander, mint, greek yoghurt (1.5 tablespoon), garlic (1 clove), salt and pepper.

What to do:

  1. Roughly chop all the herbs, garlic and Spanish onion, then combine all the spices of lamb marinade in a small bowl.
  2. Rub the marinade all over the lamb shoulder, and marinate the lamb overnight in the fridge.
  3. The next day, preheat the oven to 160 degrees Celsius.
  4. Drizzle some more lemon infused olive oil onto the lamb, then wrap with foil.
  5. Place the lamb in a baking dish, roast in the foil for 2.5 hours. Then rip the foil open and roast for another half hour (or bit longer) until the lamb is nicely caramelised.
  6. Roast potatoes 1 hour of lamb cooking time.
  7. Remove lamb from oven and cover with a foil to rest for 10 minutes.
  8. Pour the juice of roast lamb in a bowl, set aside for 1 minute or 2. Spoon out most of lamb fat, then season the rest of lamb juice with salt.
  9. Carve the lamb and serve with the seasoned cooking juice.
  10. To make cumber salad: slice the cucumber and toss with some mint leaves and coriander leaves. To make the dressing: combine greek yoghurt, crushed garlic, chopped fresh mint, salt and pepper. Spoon the dressing on the salad and mix until the dressing is well coated all over the salad.

Note:

  1. The lamb shoulder I bought from the supermarket is already tide up nicely. It is just to keep the lamb in a good shape, you don’t have to do it.
  2. Try to eat the salad and lamb in one mouthful, they work very well together. You don’t have to, of course.
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31 thoughts on “Lamb Roast

  1. Pingback: Fiesta Friday #48 | The Novice Gardener

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