Roast lamb

[cmd'smum]

Hello :wave:

Does anyone have any easy and yummy roast lamb recipes?

thanks!

:chef:

[Mister Noodle]

Rub a handful of olive oil into the leg with your hands, and put it on a roasting rack (or a couple of carrots if you don't have one - anything to keep it off the bottom) in a pan.

Grind some black pepper over it, but no salt yet - this will leach the juices out, and you don't want that. A few sprigs of rosemary are great if you have them - also rub with a crushed clove of garlic if you like.


Put into a very hot oven (hot as it gets, make sure it's up to heat).

Leave for about five minutes, then turn the heat down to medium - 200 on most ovens.

Leave for anything from 45 to 90 minutes, depending on the size of the leg.

To test, take it out and stick it on a white plate. If the juices still run bloody (you may have to poke it a little), put it back for a while longer. Note that the juices are still a little red even when it's cooked all the way through.

This way keeps the most of the juices in the meat, instead of dripping out into the pan. There's little point having wonderful gravy if you'll be pouring it over meat that tastes like old rags...

For the gravy (actually, this is a jus and is apparently terribly swanky), take the cooked joint out and place on a board/plate ready to slice. Now take a little boiling water (from the veggies is perfect) and swill out the pan, using a slice to get all the crusty bits up. Pour into a saucepan, and reduce to the desired level - you want just enough for a tablespoon or two per serve.

Serve with roast potatoes and loads of brussels sprouts (lots of boiling salted water, only just barely cooked)

Yum.

[westerner]

if you want it to be a jus.. add some red wine to deglaze the pan ( and get all the bits.. ) reduce.. and then add a little bit of water and reduce.. you will need to taste and season it.. and strain before serving to eliminate chunks..

[subaruforestermum]

The classic, rub with olive oil, make slits and add garlic, serve with a gravy made with the juices from the pan.... and roast vegetables also cooked in the pan YUMMMMM

[Mikeswifey]

TO be honest I am not really a lamb fan, but I do mine in the slow cooker.

I make slits in the meat, about 5 slits, 3 top, 2 bottom and put garlic into the slits.

Place it in the slow cooker.

Sprinkle with a good amount of Morrocan seasoning and cracked pepper.

Sprinkle with some rosemary flakes.

Cook for 6 or more hours on auto (or low)

Make gravey from the juices.

Serve with roast vegies.

Yum!

(my nana in law is an amazing cook. She cooks the most beautiful lamb roast ever in the oven. its devine).

[cmd'smum]

Thanks heaps for that recipe mikeswifey.

I didn't use my slowcooker but put the roast in the oven with roast veggies and its turned out delish!!!!:thumbsup: :chef:

[blessedmummy]

yeah.. usually put olive oil on it and rosemary and garlic.. yummy!!

me25
Dh25:kiss:
Emilly3:smiliedance:
Clare22months:smiliedance:

[cmd'smum]

One more question...how do you get it more "juicier"???? I used red wine on mine...but I don't want to "over do it" :eek: :D

Also do you think its a good idea to boil the veges before putting them in the oven so they cook properly? It takes forever for them to cook...longer than the roast!! :eek:

thanks
:chef:

[M O P]

One more question...how do you get it more "juicier"???? :chef:

I cook mine with a big lid on to keep the whole thing more moist.

[Mister Noodle]

Sealing it for five minutes in a *really* hot oven, then cooking it the rest of the way at a medium heat should do the trick. If you let the outside seal, you'll retain all the juices. If you don't, they all run into the pan.