Recipe: Roast Lamb

A nice simple one but hard to beat; I got jibed about my Catholic education when I suggested we have a roast lamb at Easter but it was tasty as anything so here's a guide for those who aren't sure how to roast meat well.



Roast Lamb

1 bundle fresh rosemary
1 lemon
1 tbspn sea salt
1 tbspn extra virgin olive oil
water for roasting

Method

• Buy a large piece of lamb preferably on the bone and with skin; if this is not possible buy a rolled shoulder piece that has been properly strung by the butcher.


• Preheat the oven to 180C


• Rub the skin with good quality sea salt and leave large grains on the skin.


• Pierce the skin all over and place small bundles of fresh rosemary under the skin with the leaves poking out as seen here.


• Drizzle with the juice of the lemon and the olive oil


• Place on a roasting rack with plenty of space underneath to collect the drippings lamb is a fatty meat and large amounts of fat will come out of the joint.


• Pour 1 cup of water into the roasting tray under the meat; this will ensure that the meat stays moist.


• Place the roast into the oven uncovered and roast for 1 hour.


• Take out the meat, pour another cup of water into the roasting tray and then cover the joint with aluminium foil.


• Roast for a further hour and then remove the meat, take off the foil and then roast uncovered for a further 30 minutes.


• If you are unsure of the size of your meat then use a meat thermometer and this doneness guide.


• When the roast is done take it out of the oven and leave to rest while covered for at least 15 minutes before serving.


• Serve with gravy made from the drippings and plenty of vegetables.