Last weekend it was national roast day. Roast lamb isn’t something I normally go (taste choice only) for but I know its very good for you, so for nutritional purposes I will eat it.
We decided to try a local recipe for roasting lamb. Here it is.
A leg of lamb
Roughly chopped vegetables
Sea salt and black pepper
1/2 cup mint jelly
1/2 cup apple jelly
- Take lamb out of fridge and allow to temper for an hour at room temperature covered in a shaded spot.
- Heat the over to 220 degrees C
- Choosing a low sided roasting dish, create a bed of vegetables or place a roasting rack in the dish.
- Place the leg on top and season generously.
- Pace in a preheated oven and roast for 15 mins
- turn the oven down to 180C and roast for a further (25 mins per 500g meat)
- About 30 mins before the end of the cooking period, mix up the mint jelly and apple jelly and spread over the lamb.
- Baste every ten mins
- remote from the oven at the required time, leave to rest covered with a clean tea towel for 30 mins.
You could also add crispy paprika potatoes…
2 peeled agria potatoes per person
1/2 cup rice bran oil (or olive oil)
1/2 tsp smoked paprika
Sea salt to taste
Juice one lemon
- Heat oven to 220C
- Boil the potatoes in well salted water until they are rough around the edges and almost falling apart (20-30 mins)
- Drain and transfer to a roasting pan
- Toss with the oil, paprika and salt until well covered and seasoned
- Roast for 30 mins or until crisp on the outside
- Remove from the oven, squeeze the lemon over them and serve.