What's your go to lamb roast recipe?
I bought some lamb roast from Costco without thinking it through, and now I've got no idea what to do with it. What's your go to recipe? Baked? Stew?
Posted Mar 3, 2019, 7:33 AM UTC
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Rosemary. (:
Roast that shit but be careful to manage the temp!
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What cut of lamb is it? Does it have a bone? Some cuts are great roasted, others better stewed or even pan fried. Happy to help with suggestions if you let me know :)
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The label says lamb leg, and there's no bone, that's all I can really tell. Thanks!
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Okay - leg is good! Im thinking its a flat piece of meat which you can tie with kitchen string to form a sort of even "log" and roast, or can cut into cubes and turn into a very good stew. Which do you fancy and how much prep are you happy to do? I'll base my recommended recipe on this :)
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I was thinking of a roast, maybe like an hour of prep at most? A longer cooking time is totally fine though. I'm totally interested in your stew recipe if you're willing to share though ;)
I think the meat is pre-tied though, if that matters. There's like a red cirss cross of string, that I don't know if I'm supposed to remove or not.
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Roast - yum!
This is how I would prepare and roast it:
Keep the string on - it will help hold the shape
With a small knife, pierce the lamb about 0.5" into the flesh and push in a sliver of fresh garlic - do this all over about 8 times (cut a peeled clove of garlic into 4 or 6 long pieces). Do a few more and add some fresh rosemary needles if you have any and you like it. You can also add a few pieces of anchovy (the canned or bottled type in oil) - don't freak out, your lamb won't taste fishy, it just adds a nice umami flavour. If using, add 3 anchovies, cut in half - so 6 incisions.
When your lamb looks a bit like Hellraiser, heat some oil in a skillet - you want it pretty hot because you are going to sear your lamb all over and brown the outside. Put the lamb into the hot pan, leave for 30 seconds and turn - repeat until browned all over. Set aside on a plate.
Now make its bed - if you have some shallots / onions - put them in the bottom of your roasting tray, add some chunky chopped carrots, a whole bulb of garlic cut across the equator and some extra sprigs of rosemary.
If your skillet is oven proof - this is the ideal vehicle to roast your lamb. If not, form a little bed in your baking pan and sit the lamb on top - the vegetables will act as a trivet to prop up the lamb and allow air to circulate all around the joint.
Pour over all the cooking juices from the skillet and if you have any, a small glass of red or white wine which you can deglaze the skillet with to remove those delicious crusty bits.
It will need surprisingly little time in the oven because there's no bone - put it into a pre-heated oven (fan assisted temp 160C, normal 180C) for 30 minutes per 500g. When the time is up, remove the lamb and rest for 20 minutes before carving.
You can make a lovely jus for the lamb by putting the oven pan onto the hob and heating, adding another glass of wine and scraping the bottom. Add some good quality chicken stock and a dessert spoon of redcurrant jelly - stir and allow to bubble. Pour through a sieve to remove the solids and if necessary, bubble a little longer to thicken.
Serve with either roast or dauphinoise potatoes and green beans - YUM!!!
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Stew or Sunday roast - which is your preference?!
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I was thinking roast, seeing as how it's Sunday :)
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roast with rosemary and garlic. I’ll add a killer sauce to go with it though. i’ll give it in ratios to suit your serving needs (in cups). 1 dill:4 parsley:1/8 garlic:2 EVOO: 1 orange, zested/ 1 orange juice/ 1/3 lemon juice/ salt to tase
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You just said roast, go rub some butter and herbs on it and roast that shit