A CLASSIC SUNDAY LUNCH – ROAST LAMB

DSCN2813A delicious Sunday lunch

INGREDIENTS FOR THE LAMB

2 kg quality leg of lamb

6 garlic cloves, peeled and sliced thinly

1 small bunch of rosemary, cut into small sprigs

4 tablespoons Olive oil

salt to taste

METHOD

1- Preheat the oven to 200C.

2- Using a small knife make small incisions at an angle into the lamb’s skin all over the leg.

3- Put inside each pocket a slice of garlic and a sprig of rosemary.

4- Season the lamb with salt and olive oil.

5- Bake in the oven for 1 1/2 hours, if you want it well done.

6- Take it out of the oven, cover with foil and let it rest for a least 15 minutes before carving.

ROAST VEGETABLES

INGREDIENTS

4 large potatoes

2 large carrots

4 parsnips

2 tablespoons flour

2 onions, cut in half

1 garlic bulb, cut in half across the cloves.  Do not peel the bulb, keep all the cloves together.

METHOD

1- Peel and cut in quarters the potatoes, boil them and simmer until they are almost done.  take aside and let them cool.

2- Peel and cut the carrots in quarters, boil them and simmer until they are almost done.  Take aside and let them cool.

3- Peel and cut the parsnips in quarters, boil them and simmer until they are almost done.  Take aside and let them cool.

4- Take a big bowl and put in the potatoes, carrots and parsnips. Shake on the flour, mix well to cover the vegetables.  This is best done with your hands.

5- 45 minutes before the roast is done arrange the vegetables around the lamb, baste them with the lovely juices. Let them roast with the lamb until they are golden brown.  At this time put in the onions and garlic to add their flavours to the dish.

6- Serve the lamb and vegetables together and drizzle with some of the juice from the pan.

TIPS

– If you want the lamb medium cook the lamb for 1 hour an 15 minutes.

– I like to serve lamb with mint sauce or mint jelly.  I normally just buy these from the supermarket, as they are very good.

– Flour in the vegetables makes them crunchy.

RULE  NUMBER ONE – Always let any roast rest at least 10 minutes before carving, this will keep the juices inside the meat.

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