Uforic Roast Lamb
It always really surprises me how people think that cooking a roast is a really, really difficult task.
I remember the day my brother called me because he had promised to cook a roast – but didn’t know how.
However, after a few instructions over the phone he admitted cooking it was a breeze and his dinner guests were left very impressed with his efforts.
This week I had an email from a wonderful friend of mine saying she had a mammoth task of cooking for 10 people and that she wanted to cook a roast lamb.
Now cooking for 10 people is always going to be tough, unless you’re having a barbecue. But, in this instance, I think roast is a really terrific choice.
The truth is, roasting meat is the simplest and most satisfying thing – with a few minutes dedicated to seasoning the raw meat – you just bung it in the oven and out pops a yummy and succulent dish.
However, there is one very important aspect of roasting that people don’t realise. You MUST rest the meat after you take it out of the oven. It doesn’t matter if it’s, pork, chicken, beef – rest it for 10 to 15 minutes covered in some foil to keep it warm. This allows all the juices to settle within the meat, so that it doesn’t ooze out when you calve it and end up all over your chopping board, leaving the meat dry and flavourless. It’s a simple but absolutely vital step in cooking the perfect roast.
Roast lamb is my favourite meat – and I have been cooking it since I was about 11 or 12. I always used to watch mum do it as a child.
So, here is my roast lamb recipe, with a lemony twist.
The Ultimate Roast Lamb
– 2.5 – 3kg of lamb (this will feed up to 10 people – but feel free to use a smaller cut and just vary the cooking times
– three lemons
– fresh rosemary sprigs
– two onions
– 2 garlic cloves
– olive oil
– Preheat oven at 180 degrees (Celsius).
– With a sharp knife, stab the lamb (about 5cm deep) about 7 to 10 times evenly all over the top of the roast.
– Drizzle olive oil over the top, season it generously with sea salt and freshly ground black pepper and rub it, with your hands, all over the lamb.
– Peel and dice 2 large garlic cloves and stuff the garlic into the holes that you have made. Best to use your fingers to do this.
– Put a sprig of fresh rosemary in each hole too. It looks really pretty sticking out of the holes :).
– Peel two large onions and cut them into large pieces and lay then on the bottom of a roasting tray.
– Cut three lemons into wedges and lay them in the bottom of the tray also. This makes a nice bed for the lamb to rest on and ensures the bottom doesn’t burn (don’t serve the onion and lemon, they are just there for flavour, so you discard them after the lamb is cooked)
– Place the lamb on top of the onion and lemons. Drizzle the juice of half a lemon on top of the roast.
– Cook for 30-35 minutes per 500gm of meat. So for a 3 kilo leg, it will take about 3 hours. To check if it’s done, poke it with a skewer and if the juices run out clear (with no blood) it’s cooked through. If you want it medium (so a bit pink), reduce the cooking time to about 2.5 hours.
Helpful tip: If you think the lamb is getting a bit too brown as the cooking time goes along, just cover it with some tin foil to stop it from burning.
Make sure you rest the lamb after it’s cooked, as mentioned above. So take it out of the oven, leave it in the tray and cover it with foil (which keeps it warm) for about 10 to 15 minutes before you calve it.
I really, really love this recipe and usually service it with roast potatoes, carrots and pumpkin. I hope you enjoy it as much as my family does 🙂