Stevo says…Lamb, a family favourite for Easter!
The family roast loved by all, is a meal that sets an occasion. It is a one pan crowd pleaser, so the cleanup’s easy. Once in the oven there is time for all to relax, even the cook which makes it hard to beat. Here is a recipe for:
Roast Lamb with Rosemary and Garlic
2kg Leg of Lamb
Bunch of fresh Rosemary roughly chopped.
1 bulb or head of Garlic
Salt and Pepper.
( Lemon zest also adds extra flavour to the meat. Use the zest of a whole lemon and add to to the marinade as an alternative.)
Heat oven to 200 degrees C or your closed hood barbeque.
To cook the perfect roast we want the meat to be at room temperature. If it is straight from the fridge it takes a lot longer for the centre of the meat to reach cooking temperature and can therefore effect the end result. Let the meat sit for about an hour, covered on your bench before cooking. This can be done after rubbing with the marinade to allow the flavours to blend.
In your blender blitz 2 -3 large gloves of garlic, the rosemary and 3 tablespoons of olive oil. Extra oil can be added if needed to get the marinade to a spreading consistency. Season the lamb with salt and pepper.Rub the marinade over the seasoned lamb.
Cook your lamb for 75 minutes for medium or longer if preferred . Rest the meat for at least fifteen minutes, loosely covered with foil, before carving. Accompany with roasted veggies, baked potatoes or a salad if you prefer. This lamb is also lovely sliced in a wrap with tzatziki and salad.
Lemon zest also adds extra flavour to the meat. Use the zest of a whole lemon and add to to the marinade as an alternative.
Mint sauce is fabulous with lamb. Mix together 3-4 tablespoons of chopped fresh mint, pinch of salt, 1 teaspoon sugar, half a cup boiling water and wine vinegar to taste.