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Cook Once- Roast Lamb
The Sunday or mid-week roast is the customary meal when children and teenagers sit down to eat with their families. Here are some simple recipes for a basic lamb roast, followed by quick and delicious ways of using up the leftover meat. You may wish to buy a slightly bigger joint if you like the look of the ‘eat twice’ recipe and know your family will devour the roast in its first outing.
Ingredients
- 1.3kg boned and rolled leg of lamb
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1 tablespoon Olive oil
Olive oil
Usually the darker green the oil, the richer the flavour.
- Extra virgin olive oil is good for drizzling on salads and should never be heated as this destroys the fine properties
- Lighter olive oil is good for adding to bread, or to flavour a salad or marinade for chicken, meat, fish or vegetables. Lighter olive oil can be gently heated and added to marinades and baking.
-
Ground Black peppercorns
Black peppercorns
Best used as a condiment.
They can be lightly crushed and used to spice up a creamy sauce or to coat fillet steak or chicken breasts.- Although it might seem odd, grinding black pepper over a bowl of strawberries enhances the flavour of the fruit.
- Pepper that is pre-ground is not fresh tasting and often has other ingredients mixed in.
- Choose the type of mill that suits you, and if you want coarser pepper you can loosen the screw on the top of the mill or crush the seeds in a pestle and mortar
-
1 bunch rosemary Herbs
Herbs
Ideal for seasoning pastas.
To keep cut parsley or coriander, put in a hole free polythene bag with a couple of tablespoons of cold water, give the bag a good shake and keep in the salad drawer of the fridge. Herbs should keep for a week like this.
Instructions
- Season the meat with lots of black pepper. Heat the oil in a roasting tray, and brown the meat on all sides. Scatter rosemary leaves across the bottom of the tray, lay the meat on top, and roast in a preheated oven for 20 minutes per 450g plus 20 minutes, basting every now and again.
- Leave to rest in a warm place for about 15 minutes after removing from the oven. Serve with mash potatoes, roast parsnips and cauliflower cheese, plus gravy and mint sauce.
RECIPE VARIATION
- If at the end of the week you find you have vegetables that are on the turn left in the fridge, chop off any soft or bruised pieces and put on to the compost. Chop the remaining vegetables with some onions and garlic and put them into the base of a roasting tray, with a glass or two of water, stock or wine and sit the lamb onto them. Cover and cook as above, adding more liquid if necessary to make sure the vegetables don’t dry out, then when the lamb is cooked, drain away any excess fat and serve with the other vegetables. This works very well if you have a chicken brick as it keeps in all the flavours and makes the meat very moist sandwich filling. Or use in stir fried vegetables or a curry.
Eat twice with leftover lamb
TOP TIP
To freeze solid foods, pack them as tightly as possible... Read more
Comments on this recipe
I always buy a larger roast and double the amount of gravy i make. I carve the left over meat and use some for sandwiches the next day. Then I put the rest into a casserole dish, pour gravy over the top and serve with vegetables, this casserole can also be frozen, the meat seems to be a lot more tender enjoy!
Comments on this recipe