"Sorry Tom. Mum's making Lamb Roast"
Munch Munch Munch
I love lamb. It’s been zonks since we’ve had roast so I thought I’d do something different with meat and three veg. The herby crust on this lamb is just so wonderful I could eat nothing else but a good girl eats her veggies too.
- 1 Kg Lamb shoulder
- 4 tbs dry mixed herbs
- Salt Pepper
- 2 tbs olive oil
- 2 medium potatoes, roughly chopped
- 3 handfuls peas (frozen are fine just thaw them out in a wee bowl of water)
- 1 handful mint, finely chopped
- 1 tbs butter
- Teensy splash milk
- 1 small piece of pumpkin, ribboned (see below)
- 1 small onion, slice the onion in half lengthwise, the slice into long quarters (do not cut off the root end where the layers of onion are connected, this will help keep the layers together)
- 1 1/2 tbs Massell gravy powder
- 50 mL water (no need to be exact is just for dissolving gravy)
- 200 mL boiling water
Blast that oven to max capacity baby cause you want that little lamby crispy!
Whilst the oven is heating up embrace Mr Whippy and grab a large plate and sprinkle it with the mixed dry herbs, salt and pepper then roll the lamb joint so it’s covered like a Sprinkle Soft-serve Ice cream.
Then take a sharp knife and stab the meat all over and deep enough so you can shove in a little pieces of garlic, put in the garlic bits and drizzle with a little olive oil and pop in the oven (still on max) til brown and the herbs look crunchy (mine took 25 min). Monitor your roast though because if your meat is colder than mine when you put it in or a different weight/shape it may take less or more time, roasting meat proper I think is more to feel rather than exact time frames.
When the outside looks crunchy/tasty turn down the heat to 180 degrees and continue to roast the meat. Add the onion pieces to the roasting tray as well, cook these for twenty minutes.
Roast the lamb for approximately 30 minutes, your meat will be ready when you stab the meat and the juices run clear (angle your knife so you can see the contrast of colours easily as the juice escapes).
Whilst the meat is roasting do all of your vegie prep, by the time the meat is ready to turn down you should be good to put your vegies on.
Pop the potatoes on to boil and remove from the heat and drain once they’ve softened enough to mash. Add the butter, little salt and pepper and a splash of milk then mash.
Heat the peas until just warmed through, drain and add the mint, the mashed potatoes and combine with a stick blender/processor til smooth (trust me the peas will not mash…I tried).
For the pumpkin ribbons simply use your vegetable peeler and scrape down the edge of your pumpkin to get the pumpkin really thin. Then place on some baking paper and pop in the oven (whilst your meat is roasting) for only a couple of minutes. Keep an eye on the pumpkin it will colour quickly. Note use baking paper not foil, if you use foil you’ll have to spray with olive oil or the really thin pieces of pumpkin will stick – fail.
Combine the gravy powder with a little cold water until dissolved then add the boiling water and bring to a simmer. Gently add your roasted onion chunks (omg yummo, have a piece for yourself before adding to the gravy…I did) and simmer for five minutes.
Finally plate everything up to your heart’s content and enjoy. I suggest popping some candles on the table with dinner, you’ve made such an effort why not get all romantic like – even if you are just by yourself and are eating the above for the rest of the week :)