Roast Lamb, I love a good Sunday roast, be it lamb, beef or chicken (in fairness I hardly ever make beef, simply because I am always concerned that it won’t come out well, but thats a story for another day).
Isn’t it amazing how quickly the time goes? Today is already the 7th December and we’ve already had our first weekend in December. I’ve had my first mince pie or numerous in fact and yesterday we put our tree up.
Our cats really enjoyed the tree going up, in fact one of them was determined to get to the top and be the Christmas Star before we had even put the decorations on. One thing, why are the lights always so difficult to unravel? Every year, I take them off carefully and wrap them up and every year there is at least one lot of lights which doesn’t want to play nice and becomes difficult to unravel. Still we got there in the end and the lights were on and the tinsel is on and our tree is up, we have added a few bits of tinsel loosely at the bottom so that cats can play with it as much as they like.
As we were putting up our tree, our thoughts naturally turned to our Christmas dinner plans, this year my parents in law are visiting from Germany and none of us are traditionalists, in that we don’t really get the whole turkey thing, I think it has something to do with growing up in a hot climate and having more salads and cooler dishes for lunch rather the hotter dishes. Last year we had stuffed rolled lamb, this year, I think that we will be having gammon.
That’s not to take away from the roast lamb of course, but as we had it last year, we would prefer to have something different this year. What is your Christmas dinner? Are you more of a traditional turkey or would you prefer to try something different?
This roast lamb is not just for Christmas. Oh no it isn’t. It is for any occasion. So looking for a roast on to make on a Sunday, then this is for you. You can of course also make it for Christmas, it will certainly save a lot of stress as it is one pot cooking,
What is your favourite roast?
The really wonderful thing about this is that it is one pot cooking at its best, you prepare all your vegetables and pop them in the bottom of the pan, the lamb is placed on top and all the juices from the lamb drip down into the vegetables and flavour them, as this is slow cooked the lamb is meltingly tender and the anchovies have been absorbed by the meat and flavour it perfectly.
- Prep Time: 20 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 20 minutes
- Yield: 4 - 6 people
- 1 2kg Shoulder of Lamb
- 1 tin Anchovies
- 1 head Garlic
- 1 bunch of rosemary as much as you buy in the supermarket packet
- 3 leeks trimmed and roughly sliced
- 2 onions quartered
- 1 lemon quartered
- 500 grams new potatoes simply halve them and pop them in.
- 1/4 cup Olive oil use rapeseed if you prefer
- salt and pepper to taste about 20 grinds of each, ten for the meat and ten for the vegetables
- Preheat the oven to 150 degrees.
- First thing you need to do is prepare the lamb, take a sharp pointy knife and make a hole in lamb, put your finger in to make it bigger, then add one clove of garlic, one anchovy and one sprig of rosemary. Repeat all over the lamb until all the meat has been flavoured this way. Spread it over evenly. Rub the lamb with about 2 tablespoons of olive oil so that it is covered and then season with salt and pepper. Set aside.
- Prepare your vegetables, slice the leeks roughly, quarter the onions and halve the new potatoes and place all in a large, deep sided roasting dish so that they cover the bottom of the dish. Season with salt and pepper, then pour the rest of the olive oil and mix well. Give each quarter of lemon a small squeeze of the vegetables and then place them around the roasting dish, add a couple of sprigs of rosemary scattered over the top, then place the lamb on top of the vegetables, cover with foil and place in the preheated oven for 3 hours.
- After 3 hours, remove the foil from the lamb, turn the oven up to 180 degrees, return to the oven for an hour to brown the meat and crisp it up. After an hour, remove the lamb and let it rest covered with foil for 20 minutes.
- Give the vegetables a stir, turn the oven up to 200 degrees and then return to the oven for 20 minutes whilst the lamb rests, this will give the vegetables a final boost and help crisp up the potatoes.
- Remove from the oven, make some gravy and serve.
You will note that I have used new potatoes in this recipe, if you want to use normal potatoes, allow about 2 medium potatoes per person, peel them, then halve them and then quarter each half. Nestle them in amongst everything else like the new potatoes.
You can use any vegetables you like in this dish, parsnips, carrots, fennel, butternut, all would work well.
You can also make your potatoes separately so that you get crispy potatoes, just put them in the oven for the last hour when you cook the lamb uncovered.
For the gravy, I used bisto vegetable gravy and added some of the juices from the vegetables. It was delicious.