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One Pot, One Hour Roast Lamb

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Herb Roasted LambThis herb crusted Lamb roast, with baby Roast potatoes only needs one tray, and it’s ready in just 1 hour. Also, it’s really easy to make – as you’ll be able to see!

Putting everything in the same tray saves on washing up (yay!) and also mixes the flavours in the juices of the meat, with the herbs. This method of cooking can be used for a wide variety of dishes – especially for roasted meat.

To serve 4

1kg boneless Lamb Rumps (split into 4 chops)

4tsp Dijon Mustard

50g Ciabatta Breadcrumbs

3tbsp Olive Oil

3 sprigs Rosemary Leaves, finely chopped

Zest of ½ Lemon

½ tsp Dried Oregano

750g New Potatoes, cut in Half

400g Shallots, Peeled

8 Garlic Cloves, with broken Skin

3 Sprigs of Rosemary, Leaves only

1.       Heat the oven to 220 C/ Gas Mark 7

2.       Roll the lamb into a mini-Joint shape, and secure with Cocktail sticks. In a very hot frying pan, sear the meat all over, making sure it is brown.

3.       Transfer the joints of meat to a baking tray, and brush mustard over the fat.

4.       Mix together the breadcrumbs, 1tbsp Oil, Rosemary, Lemon zest, Oregano and season the joint. Press the mixture onto the mustard-covered surface, and set aside.

5.       Put the Potatoes, Shallots, Garlic and Rosemary into the large baking tray with the Lamb, and put in the oven for twenty minutes if you want the meat medium, or twenty five for well cooked.

6.       Remove from the oven, and cover the lamb with foil for ten minutes whilst out of the oven, and cook the Potatoes and Onions for this last ten minutes.

7.       Carve the lamb, serve with Potatoes, Peas and a rich Gravy made with the Juices.

Photo Courtesy of: The Culinary Geek

Easter Eats: Roast Lamb

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Roast Lamb

It’s Easter Sunday in a few days, and while I toyed with the idea of serving a rabbit stew with my tongue planted firmly in cheek, I decided to go traditional and roast a rib of lamb.

A lamb rib is where those delicious chops usually come from. They certainly don’t come cheap, but for a day of celebration and thanksgiving like Easter, it’s worth it. Especially if you’ve given up meat for Lent.

My favorite recipe comes from the always adorable Jamie Oliver. Because we try to be low-carb around here, we usually omit the crushed potatoes- but they are delicious, so I’m reprinting the original recipe here:

Roast Rack of Lamb with Crushed Potatoes

Ingredients
10 Anya potatoes
1 handful of cherry tomatoes
6-bone rack of lamb
olive oil
1 handful of Kalamata olives, stoned
1 small handful of garlic cloves
sea salt and freshly ground black pepper
a few sprigs of rosemary
2 lugs of olive oil

Preheat the oven to 190°C/375°F/gas 5.

Boil the potatoes until tender and squeeze the pips from the tomatoes.

Stick a large frying pan on a high heat, add a lug of olive oil and sear the lamb until golden. Remove and put to one side while you crush the drained potatoes in the frying pan – use the bottom of a jar or a masher – then fry for a couple of minutes over a low to medium heat.

Stir the tomatoes and olives into the potatoes with some seasoning and rosemary sprigs, drizzle with a little olive oil and place in a roasting tin. Place the lamb on top of the potatoes and cook according to pack instructions. Depending on the size of the racks, the lamb will take somewhere between 20 and 30 minutes to cook, but will still be pink in the middle (add 5 to 10 minutes if you like your meat well done)

When the lamb is cooked to your liking, slice it into chops and serve with the crispy potatoes and a little salsa verde or an extra drizzle of olive oil.