Friday, April 17, 2009

Recipe: Roast Lamb

A nice simple one but hard to beat; I got jibed about my Catholic education when I suggested we have a roast lamb at Easter but it was tasty as anything so here's a guide for those who aren't sure how to roast meat well.

Roast Lamb

1 bundle fresh rosemary
1 lemon
1 tbspn sea salt
1 tbspn extra virgin olive oil
water for roasting


  • Buy a large piece of lamb preferably on the bone and with skin; if this is not possible buy a rolled shoulder piece that has been properly strung by the butcher.

  • Preheat the oven to 180C

  • Rub the skin with good quality sea salt and leave large grains on the skin.

  • Pierce the skin all over and place small bundles of fresh rosemary under the skin with the leaves poking out as seen here.

  • Drizzle with the juice of the lemon and the olive oil

  • Place on a roasting rack with plenty of space underneath to collect the drippings lamb is a fatty meat and large amounts of fat will come out of the joint.

  • Pour 1 cup of water into the roasting tray under the meat; this will ensure that the meat stays moist.

  • Place the roast into the oven uncovered and roast for 1 hour.

  • Take out the meat, pour another cup of water into the roasting tray and then cover the joint with aluminium foil.

  • Roast for a further hour and then remove the meat, take off the foil and then roast uncovered for a further 30 minutes.

  • If you are unsure of the size of your meat then use a meat thermometer and this doneness guide.

  • When the roast is done take it out of the oven and leave to rest while covered for at least 15 minutes before serving.

  • Serve with gravy made from the drippings and plenty of vegetables.

1 comment:

  1. Yum!

    One question: how do you make gravy? Any special instructions?