The traditional Lamb Roast is a hands-down favourite meal of mine. It reminds me of home for so many reasons: it was the family meal, eaten together at the dining room table. It was the 'special' meal we had before being trudged back to boarding school. It's the meal that can feed a truckload and is still nourishing, hearty and warming. Don't believe me? Then read on!
Cooking a lamb roast is daunting for a lot of people, and I want to dispel that rumour immediately! On Friday night we decided - extremely last minute - to throw a little dinner party. With an excellent butcher practically next door I thought it appropriate to make something that a) wouldn't mean I spent all night in the kitchen and b) made sure there was enough food for everyone.
Here's how to make a perfect, easy, quick lamb roast. Of course, you probably don't have my Grandmother's homemade mint jelly and garlic jam to accompany it, but it will still be pretty good!
Here's what you need to serve 6:
Approx cooking time for meat: 90-120 mins
2.5 kg Mirrool Creek Leg of Lamb (or whichever lamb is available but aim for a grass fed, ethically sourced leg or shoulder from your trusted butcher)
Organic, cold pressed olive oil
Fresh rosemary sprigs
Fresh garlic, sliced
1 bottle of White wine (you only need 1-2 cups, the rest you can drink :)
1-2 cups good quality chicken stock
Preheat the oven to 180 degrees Celsius for at least 20 mins. Using a deep baking dish, pour the stock and wine in and either place the meat in the pan orr using a cake rack, sit it on top of the pan. Stab the meat with a sharp knife to create holes, rub olive oil over the meat with your hands and fill the knife holes with the sliced garlic, rosemary and oregano sprigs. Place the meat in the hot oven, cover with foil and bake for 60 minutes. After 60 mins, remove the foil and bake for a further 30-45 mins uncovered to brown the meat. Add more wine or stock if required. After the 30-45 mins, remove the meat from the oven, recover with the foil and let rest for 20 mins to finish cooking.
Vegetables: (be sure to choose your own too)
6 baby Carrots, trimmed and left whole
1 Sweet potato, chunked
1/4 Jap pumpkin, chunked
3 Zucchini, sliced
3 potatoes, chopped
2 Red onion, quartered, skin left on
Place all cut up vegies together in a plastic bag, making sure there are no holes in the bag. Add a decent drizzle of olive oil, salt, pepper, chopped rosemary and oregano and give the bag a really good shake to coat everything. Then empty into a baking dish and place in the oven with the meat for 90 minutes, turning every 30 mins. Leave the veggies in the oven until crisp while meat is resting. Hint: if you want crispier veggies cut them into smaller pieces.
And there you have it! Once all the meat and veggies are ready place them on trays and allow your guests to self serve. If you want gravy, be sure to carve your meat in the tray of the wine and stock to catch the blood, then on a stove top over low heat, add cornflour and cold water slowly and stir until combined and thickened.
These recipes come from my Grandmother who is the love and inspiration of my life and hands down, the best cook in the whole world. Some recipes I've tweaked to make into a healthier version, others I've left for you to enjoy as a treat.