I love my oven, its so useful for cooking. Leave the food to cook, wander about your business and come back to a meal. I don’t know how I would have lived without it back in university… we microwaved/oven baked our way through loads of frozen food 🙂
This Roast lamb recipe was taught to us by our housemate’s mom, who’s an amazing cook and fed the house whenever she visited. I particularly loved her roast lamb and scones. The most fiddlesome thing in this recipe is probably separating the leaves and the stems of the herbs, but other than that it’s relatively doable. And I love the way I feel like the Flintstones, brandishing a large hunk of meat on bone, like the true carnivore that I am.
Ingredients (Serves 6)
- 1 leg of lamb at room temperature
- 1-2 Carrots
- 1 Large Onion
- 1 whole Garlic bulb
- 1 stick of butter at room temperature, it should be soft and malleable
- Herbs – Thyme (I used the normal thyme as well as lemon thyme), Rosemary, Parsley (I used English Parsley), Mint
- Mint Jelly (I love Mint Jelly!!!) to serve alongside the lamb
- 1 cup Chicken stock
- 1/2 tbsp flour for thickening (or more if you like it thicker)
- Black Pepper
1) Please wash the herbs thoroughly, do not use them directly from the packet. A lot of these herbs have residual mud hiding in the leaves so give them a good rinse.
2) Pat the herbs dry with a paper towel. Then here’s the troublesome bit… strip the leaves off the stems. Of course if you’re lazy you could just chop them all up into bits, but do this at least for the thyme. Remember to leave some rosemary sprigs, we will use that later on as well.
Strip the leaves off their stems and chop them up finely.
3) Mix the garlic into the butter in a bowl. Add in the herbs and incorporate further to form a garlic butter paste like below:
4) Prepare your leg of lamb. It should be at room temperature and this is very important for a tender chunk of lamb. Rub the lamb leg with some salt and black pepper and make random slits in the meat
5) Slather the garlic butter mixture all over the lamb. Meanwhile, preheat your oven to 220 degrees celsius.
7) Chop the carrots and onions into chunks and large slices and place into a large baking tray. Place the lamb on top and cover with aluminum foil. Pop it into the oven for about 20 minutes.
8) After 20 minutes, remove the aluminum foil and use it to wrap around the bone end of the lamb. This area burns the quickest, so to avoid smoking up your oven, best to cover up the bone end.
9) The lamb will brown once the foil is removed, it is important to keep basting the lamb every 10 minutes or so (I don’t know, but it seems to work?). So every 10-15 minutes, scoop the melted herb butter out of the tray and onto the lamb. Your total cooking time will be around 1.5 hours. You could use a meat thermometer to check whether the meat is rare, medium or well done however my thermometer lied to me and told me that my meat was overdone when it was still rare. I improvised without it.
10) Remove the lamb from the oven and transfer to a warm plate before covering with aluminum foil. Let the meat rest for at least half an hour before carving.
11) Scoop out the carrots and onions and place in a serving plate. Pour out the herb/butter into a bowl, and scrape out the brown bits (brown, not burnt!) from the tray as well. This will be used to make the gravy.
12) Skim the excess oil off the herb butter, there’ll probably be a lot, and strain the herb sediments out. I was lazy so the gravy had bits of herbs everywhere.
13) Heat up a small saucepan and pour in the chicken stock. Bring to a simmer. Mix the flour with 1-2 tbsps room temperature water before slowly adding it into the chicken stock. Season with salt and pepper, continuously stirring until the mixture thickens.
Serve your lamb with the gravy and mint sauce. Of course, no roast dinner is complete without other side dishes so I’ll do another blog post on that in the future. What I used to accompany the roast lamb this time is some new potatoes.
1) Boil about 8 new potatoes
2) Quarter them
3) Add 30g of butter into a skillet to melt on medium-high heat
4) Add potatoes to the pan and toss in the butter
5) Add in some chopped parsley, a generous sprinkle of salt and black pepper and if you like, some garlic powder. Toss to coat well. Try not to use a spatula to mix the herbs and potatoes together. It is a messy process and you may break the potatoes into many little pieces along the way. Just use your wrist and toss the ingredients using the movements of the pan. Yes I know, I find it difficult as well since my wrist doesn’t seem to have enough strength for it. But believe me this is the way to do it.
There you have it, a juicy joint of meat (look at the picture below! all those delicious juices gleaming on the meat), potatoes as well as the carrots and onions that were in the pan. Feels very festive doesn’t it?