Roast Lamb Recipe
Garlic & Rosemary Roast Lamb Recipe…
…with roasted vegetables and sweet potato
Prep Time: 30 mins
Cooking Time: 1hr 25mins (depending on size of meat)
We had a sleepover last night with Kat, a good friend from our school days – a fitting excuse to share a good meal and a bottle of wine (or or more). We ended up putting this roast lamb recipe together mainly because we managed to get a 50% reduction on a half shoulder of lamb! I love this particular roast lamb recipe because it’s pretty easy to prepare and all the prep can be done before everything kicks off.
Roast Lamb Recipe Ingredients
- 1 x Half Lamb Shoulder (ours was about 1kg)
- A drizzle of olive oil
- 3 x Rosemary sprigs (cut up into 1 inch sprigs)
- 3 cloves of garlic (sliced width-wise into 1/4 inch slices)
- 1 medium onion cut in half
Roasted Vegetable Ingredients
- 1 x Courgette (cut to 1/2 inch slices)
- 10 cherry tomatoes
- 2 x Red onions (quartered)
- 1 yellow, red or orange capsicum pepper (cut into 1 inch squares)
- A drizzle of oil
You will also need 1 whole sweet potato per person
Roast Lamb Recipe Method
This roast lamb recipe is all about timing, so I’ll give it to you as it comes:-
- Take a sharp knife and make a series of 1/2 inch wide incisions into the meat, make a grid with about 1.5 inches between each cut.
- Drizzle a little olive oil over the lamb and rub it all over.
- Now take 1 piece of rosemary and a garlic slice and stuff these firmly into the first incision. Repeat until all of the incisions have a bit of rosemary and a bit of garlic in them. The strong flavour from these ingredients will permeate the meat and help with the sauce at the end.
- Put the lamb in a pre-heated (190°C) oven and set the timer for 1hr 25min’s (25 minutes per 500g plus 25 minutes)
- When the beeper goes off, take the lamb out and leave it to rest for 10 minutes while the roasted vegetables and sweet potatoes are cooking.
- Put all of the vegetables into a baking tray, drizzle with olive oil
- 40 minutes before the end of the lamb cooking time, put the baking tray into the oven
- Leave in the oven for 10 minutes after the roast lamb comes out
- Wrap in foil
- Put into the oven at the same time as the roasted vegetables
- Leave in the oven for 10 minutes while the roast lamb is resting
You don’t actually need much sauce at all, just a little bit to drizzle over the meat
- When you remove the lamb from the baking tin to rest, drain off as much as the fat as you can (without sacrificing the meat juices)
- Place the pan directly over a low heat and squish all of the onions to get the flavour out, then remove them from the pan and discard.
- Add about 1 tbsp flour and stir in until the fat is absorbed and you have a kind of smooth paste.
- Cook for about 3 or minutes to cook the flour flavour out.
- Slowly add the red wine and stir – this should leave you with ‘saucy’ consistency.
- Finally add the red currant jelly, salt and pepper and let it simmer for about 5 minutes.
- Taste it – if it’s too strong or too thick you can add some water until it tastes right.
Finally, slice the lamb and serve with the roasted vegetables and sweet potatoes halved length-wise with a bit of butter and black pepper added.
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