Posts Tagged ‘lamb’
When asked recently what my favourite meal is I didn’t immediately have the answer. After putting some serious consideration into it, I didn’t come up with a definitive answer, but an awesome roast lamb is certainly in my top 3. A perfectly roasted lamb shoulder, with roast potatoes and a red wine gravy, hell yeah.
There’s a couple of tricks to getting the most out of a lamb roast. Firstly, get a cut with the bone in, a shoulder or leg is perfect. The bone carries a lot of flavour and the meat around the bones is generally more interesting. Secondly, be sure to err on the side of less time than more, dry lamb is terrible. Finally, don’t skimp on the meat. Getting aged lamb isn’t particularly easy, but generally the better the butcher, the better the meat. Look for a good covering of a nice clean, white fat on the meat.
- 1 x good size lamb leg or shoulder on the bone.
- 4 teaspoons of smoked paprika
- 4 teaspoons of salt
- 1 teaspoon of cayenne pepper
- 3 tablespoons of olive oil
- 3 tablespoons of balsamic vinegar
- 1 tablespoon of butter
Leave the lamb on the bench for a few hours prior to cooking to let it come up to room temperature.
Preheat the oven to 220. Mix the spices and oil together in a bowl to form a paste. Rub the paste on the outside of the lamb especially on the top, fatty side. Place the lamb in a roasting dish and cook for 25 minutes. Cover the lamb with a tinfoil, lower the temperature of the oven to 120 and cook for 4 hours. An hour before serving, use a meat thermometer and check the internal temperature of the lamb. The temperature should be close to 77. If it’s below 73, increase the temperature of the oven to 180 and uncover to finish it off.
Half an hour before serving, take the meat out of the oven, wrap it in tinfoil and cover with a folded tea-towel and leave to rest. Retain the juice in the roasting dish for gravy.
Finally, when carving, retain the juices and and them to the roasting dish juices.
Gravy or Sauce
This recipe is not exactly a gravy, more of a jus or sauce. Take all of the retained juices from the pan and carving and either use the roasting pan or a big frying pan. Heat it up to a hard boil. Add the balsamic vinegar and stir. Lower the heat to a simmer and add plenty of salt, pepper and the butter. Let the sauce cook down to a slightly thick sauce and serve.
Thanks to Meat and Livestock Australia for a recent masterclass on cooking lamb. It helped quantify some of the method I’ve been using for a long time.
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