Tuesday, 5 November 2013

The Mighty Roast Lamb

A Sunday is not a Sunday without that big hunk of roasted meat, the potatoes and vegetables swimming in gravy. The Sunday roast is a ritual in my family, all of us gathering round the table, fighting over who gets the last roast potato or Yorkshire.  One of my favourite meats to roast is lamb. When we grew up roast lamb was always a special treat and in some ways it still is today. The recipe I used for the lamb this Sunday has been lovingly passed on from my dear friend Bridget. She cooked it for Ted and I one sunday and I have been obsessed ever since.



Some of Ted's family came over to ours for Sunday lunch so we thought we would try and create this spectacular feast, I threw in my dauphinoise potatoes in to the mix, they were in for an absolute treat.

I am going to have to break this epic meal down in to bite sized parts, as you can easily get over whelmed by the amount you are doing. It is actually remarkably easy and just requires some time planning and being organised.

I will start with the Lamb...


The day before you plan to do your roast get your leg or shoulder of meat (I used 2.5kg shoulder for 8 people) and put it in a dish. Smother in olive oil, garlic, fresh rosemary and season. Cover with cling film or foil and put in the fridge over night to let all those wonderful flavours mingle.

The Lamb will need a good 3 to 4 hours in the oven depending how good it is. I put mine in at 140c for 3.5 hours (I would say mine could have done with another hour and it would have melted off the bone). Before you put your lamb in put a good slosh of red wine in (I used half a bottle), to help enhance the flavour and also give that lamb a delicious juiciness.

Whilst your lamb is happily roasting away, get your Dauphinoise ready.

you will need the following for 4 people ( I doubled the recipe)



  • Three quarters of a bag of potatoes- I use Rooster because they have a lovely fluffy texture but hold their shape really well. 
  • 600ml of cream- Dauphs are never going to the healthy option
  • couple knobs of butter
  • lots of garlic
  • a really good grating of parmesan
Start by buttering the dish.



I like to use my fingers but you can always use a sheet of kitchen towel to grease.

Slice the potatoes about half centimetre thick.


layer up in your dish with the potatoes, garlic and season liberally.


I always add more garlic for good measure.


Once you have filled your dish with the potatoes, pour over the cream. Then cover with the parmesan.


Take out your lamb, baste your meat with the juices and cover tightly in tin foil. This will keep the juices and heat in and help make that meat juicy and tender.

Pop your dauphs in the oven for about 1.hr 15 mins at 190c.






While your potatoes are cooking, start prepping your veg. I decided to have mashed Butternut Squash becuase it is just so damn good!

Peel and cube your butternut squash and put into a steamer for about 10/12 mins.




Once your sqaush is soft, put into a heat prrof bowl and mash with a bit of butter, salt and pepper. Cover to keep warm.

Meat and two veg is such a british ritual, that I thought I couldnt break away from it. So I added the wonderful Pea in as well.


To make the gravy use the juices from the lamb and pour in to a sauce pan, add a teaspoon of flour, cup of water and two teaspoons of redcurrant jelly, wisk until the flour has been asorbed (this will soak up any of the fat) and simmer on a high heat till reduced by two thirds. This should give you a scrums gravy.

Once your dauphs look like this take them out of the oven, carve your lamb and plate up.



This went down a treat on Sunday, I urge you all to give it a go.

xxxxx

*Pictures taken by myself and Krigh Bachmann

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