Things I have been cooking lately #108: Lamb roast dinner

One of my favourite British traditions is that of the Sunday roast. Not only is it an excellent excuse to have a big, rustic meal; it’s also a great reason to have friends and family around to enjoy it with you. Last Sunday Mr O requested roast lamb, which is something I have never cooked before. I’m not shy of a challenge though so I invited some friends, turned to Jamie Oliver and just went for it. Please excuse the sparse picture but this was all I managed to get before the meal was demolished!

Things I have been cooking lately #108: Lamb roast dinner
Adapted from Jamie Oliver

For the lamb
2kg leg of lamb
a bunch of fresh rosemary
Zest of a lemon
1 bulb of garlic
Olive oil
Salt Pepper

For the roast potatoes and carrots
1.5kg potatoes
6 large carrots
Olive oil
Salt
Pepper
Garlic
Rosemary

For the broccoli
500g sprouting broccoli
Olive oil
Salt
Pepper
2 cloves of garlic crushed
A handful of grated Parmesan cheese
Juice of a lemon

Preheat the oven to 200 C. Finely chop about half the rosemary leaves. Crush 3 bulbs of the garlic and mix this together with the rosemary, lemon zest and a good lug of olive oil. Season the leg of lamb all over with salt and pepper, then massage it all over with the rosemary mixture and place it in a large roasting tin. Arrange a few more rosemary springs and half the remaining garlic cloves under the lamb. Pop in the oven. If you like your lamb quite pink it needs to be for an hour and 10 minutes, 1 hour 20 for medium or 1 hour 30 for well done.

Pour a good lug of olive oil into another roasting tray and place in the oven below the lamb. This will be for the potatoes and carrots.

Peel the potatoes, halve any large ones and parboil for 10 minutes in salted water. While this is happening also peel the carrots and cut into 1 inch chunks. Drain the potatoes and shake to soften the edges.

Remove the bottom roasting tray from the oven. Carefully add the potatoes and carrots and mix around with a wooden spoon to coat with the hot olive oil. Season with salt and pepper and scatter in the remaining rosemary sprigs and garlic cloves from the lamb. Return to the oven.

When the lamb reaches the required cooking time for the level of doneness you like, remove it from the oven, cover with foil and leave to rest for 15 minutes.

While the lamb is resting, prepare the broccoli. Toss the florets in olive oil, salt, pepper and garlic. Place in a baking dish and add to the oven for 12 minutes.

Remove the broccoli from the oven squeeze over the lemon juice and toss over the Parmesan cheese.

Remove the potatoes and carrots from the oven.

Serve everything together.

Serves 6

roastlamb

6 Comments

  1. Well, doesn’t this look delicious

  2. You really look the best of hosts 🙂

  3. That whole meal looks insanely delicious.

    1. Abbi

      Thanks! I really enjoyed it and there wasn’t a drop left so I think the guests did too!

  4. Dit lyk heerlik!

    1. abbiosbiston

      Dit was! Maklik ook!

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