When it comes to Christmas I am not a huge fan of having chicken or turkey. Instead I love to cover my table with an array of perfectly roasted red meats. Beef, lamb… nothing beats a deliciously seasoned roast.
So if you are like me and want to swap turkey for a leg of lamb this year, here is a recipe I have found for making a scrumptious lamb roast.
What do I do?
Begin by getting the following ingredients: 1.8kg of lamb (preferably on the bone), 3 stems of rosemary, 5 garlic cloves, 1 medium onion, 1 tablespoon of olive oil, ½ teaspoon of salt and ½ teaspoon of pepper.
Now no roast is complete without a dash of gravy. My favourite is rosemary and onion gravy as it complements this roast perfectly. To make you will need: 1 small onion, 1 stem of rosemary, 2 garlic gloves, 560ml of water and gravy granules (follow the instructions on the packet and add to suit your own preferences).
Serve with: I personally like my roasts with peas, roasted carrots and parsnips, brussel sprouts and boiled new potatoes. However, you can change these to suit you and your family.
- For your roast, cut your rosemary stems into approximately twenty 2.5cm segments (remembering to strip them of their leaves). Next peel your 5 garlic cloves and cut each lengthwise into 4 pieces, before peeling and roughly chopping your onion.
- Preheat your oven to 200C (400F).
- Using a small bowl, mix your salt and pepper with the olive oil.
- Gently rub this mixture into the top of your lamb. Use your hands if you want to.
- Using a sharp knife, make twenty small, deep cuts across the surface of the lamb.
- Insert a cut of rosemary and a garlic slice into each of these cuts.
- Once prepared, place your lamb into a baking tin and put into the top part of your oven. Leave to cook for 20 minutes.
- After 20 minutes turn your oven down to 180C (350F) and remove your lamb from the onion.
- Add your chopped onion to the edge of your baking tray so your lamb is surrounded and drizzle with olive oil.
- Place your baking tray back into the oven for another 1 hour 45 minutes (remember to baste halfway through).
- Remove from the oven, and cover with cooking foil whilst you make your gravy.
- Peel and roughly chop your onion before stripping the leaves from your rosemary stem.
- Crush your rosemary leaves with a pestle and mortar, and finely chop your garlic.
- When you are ready to cook your gravy remove the lamb and half of your onions and place onto a warm plate. Cover with cooking foil and leave your lamb to rest for 15 minutes.
- Take your baking tray and its remaining onions and juices and place on a high heat.
- Next add your chopped garlic and crushed rosemary.
- Stir and bring your gravy to boil for a minute. Still stirring add water until it reaches your preferred consistency.
- For extra flavour season with salt and pepper.
Now this recipe is not for the faint of heart, especially if you are not keen on onions or garlic. However I definitely recommend it if you love your meat full of flavours. It will leave your taste buds tingling.
Give it a try and see what you think.
(Guest Blog) Westin Gourmet offer the juiciest and most flavoursome meat online delivered to your door. Choose from our great range including our beautiful New Zealand Lamb Shanks.