Lamb Roast

 Lamb Roast today!!

Hi to all my fellow home cooking chefs here on the East coast of Africa and the rest of the world. Whenever I think of  Lamb Roast my taste buds come alive!

Today I'm going to share my Mom's recipe with you.

You will love it and will hear the old classic request used by Olivier Twist when he asked "Please sir may I have some more". Do not be surprised if you have the same request.

• 1½Kg /4lb leg of lamb.
•  2Tbsp chopped fresh rosemary.
• 2Med Onions peeled and cut into 4 quarters.
  
•  3 cloves garlic crushed.
•  2 Cloves garlic cut thin slices and set aside.
•  ¼ cup honey
•  1 tsp lemon zest.
•  1 Tbsp Dijon mustard
•  1 Tbsp Olive oil.
•  1tsp coarse sea salt.
•  1¼ black ground pepper corns.

• Combine  in a small bowl the honey, olive oil, rosemary, crushed garlic salt, pepper, lemon zest and mix well.
• Using your hands rub the mixture from the bowl all over the Lamb.
• Slit small holes randomly in your Lamb and take the sliced garlic you set aside earlier and insert into holes.
• Cover lamb, place in fridge for 1-2 hrs allowing the spices to penetrate the Lamb.

 time's up. 

• Set oven 230°C (45°F).
• Place a rack in your oven pan ( this collects all the tasty juice from the roast Lamb use it later to make a smashing gravy).
• Place your veggies on the bottom of your Roasting pan.
  
• Place Lamb on top of veggies and put it in the oven cook for 20 minutes @ 230°C (45°F).
• Turn down temperature down to 200°C  (400° F) and cook for further 50-60 minutes for med rare.
  
• Check with meat thermometer, should read 60-63° C(145° F) for medium/ rare.
• Put on your ovens gloves and remove Lamb.
• Keep the juice from the lamb (we will show you how to make the most divine gravy using these juices).
  
• Allow the roast to rest for min of 10 minutes before carving.
  

Gravy

As promised recipe for gravy

• Drain 50% of the oil from the roasting pan and place pan on your hob turn up heat to med
• Sprinkle ± 1½ Tbsp of plain flour all over the pan and start stirring..
• Add a little bit of water to mixture and continue adding water stirring until gravy is smooth.
• Add 3 Tbsp Worcester sauce. 
• Salt and Black ground pepper to taste.

Plating

Below are a few ideas of serving this Lamb roast.

• Roast potatoes, rice and peas.
• My favorite is going the whole hog, Roast potatoes, Pumpkin, onions  glazed carrots, and peas/green beans with Basmati rice. 
• Roasted medley of vegetables.
  
  To end off this great meal look up my trifle recipes 
                                              Bon Apitif                      
  

You might like to check these out!!

Lamb Shank

Spinach and Mushroom

This article was printed from Home-Cooking-Haven.com.com

Oven Temp's

Cooking Terms and Tips

Al Dente: Usually applied to Pasta, means cooked until just done, but not soft. The pasta should still maintain some "bite:

Barbeque:  To cook foods over coals, known as a Braai in South Africa (The best in the world for this type of cooking).

Baste: To moisten food for added flavor and to prevent drying out while cooking.

Blanch: To cook briefly in boiling water to seal in flavour and color.

Bouquet Garni: A tied bundle of herbs, usually parsley, thyme, and bay leaves that are added to flavor soups, stews, and sauces but removed before serving.

Braise: Two cook first by browning, then gently simmer till done.

Bread: To coat with crumbs or cornmeal before cooking.

Broil: To cook on a rack or spit during or over direct heat, usually in and on top.

Brown: Two cook over high heat, usually on top of the stove, to brown food.

Caramelize: To Heat sugar until it liquefies and becomes a syrup.

Core: To remove the seeds or tough woody centers from fruits and vegetables.

Cream: The butterfat portion of milk.   Also to beat ingredients, usually sugar and a fat, until smooth and fluffy.

Cube: To cut food into small ½ inch cubes.

Cut In: To distribute a solid fat in flour using a cutting motion, with 2 knives used scissors-fashion or a pastry blender, until divided evenly into tiny pieces.  Usually refers to making pastry.

Croutons: These are tiny cubes of toasted or fried bread, used as a garnish.

Coriander:  Also known as Dhania.

Dollop: A spoonful of soft food such as whipped cream or mashed potatoes.

Dot: To scatter butter in bits over food.

Dress: To coat foods such as salad with a sauce.  Also, to clean fish, poultry or game for cooking.

Drippings: Juices and fats rendered by meat or poultry while cooking.

Drizzle: To pour melted butter, oil, syrup, melted chocolate, or other liquid back and forth over food in a fine stream.

Experiment:   Always keep to the basics, but, take out and put in spices etc. to your tastes.

Fines Herbs: A mixture of herbs, normally parsley, chervil, chives and tarragon used to flavor fish, chicken and eggs.

Glace: To coat foods with glossy mixtures such as jellies or sauces.

Julienne: To cut into long thin strips match-sticklike in shape

Macerate: To soak in flavoured liquid; usually refers to fruit

Picked Over:  If you are working with lentils or other beans you might sometimes find a few little rocks that managed to sneak their way in, picked over means to make sure there are none left in what you are going to be using.

Poach: To cook gently over very low heat  is barely simmering liquid just to cover.

Puree: To mash or grind food until completely smooth. Usually in a food processor, blender, sieve, or food mill.

Ragout:  The basic method of preparation involves slow cooking over a low heat.

Reduce: To thicken a liquid and concentrate its flavor by boiling.

Render: To cook fatty meat or poultry - such as bacon or goose - over low heat to obtain drippings.

Sear:  To brown surface of meat quickly over a high heat, to seal in juices.

Simmer: To cook in liquid at just below boiling point, with only a few bubbles breaking the surface.

Skim:  To remove surface foam or fat from a liquid.

Seep:  To soak in a liquid just under the boiling point to extract the essence i.e. Tea.

Truss: To tie whole poultry with skin or skewers so it will hold its shape in cooking.

Whip: To beat eggs or cream with a wire whisk, eggbeater or electric mixer which increases the volume as air is incorporated into the eggs or cream.

Zest: The outer, colored part of the peel of citrus fruits.

.