Folks there is no way around it you can’t beat quality meat from your local butchers and they need your custome now more than ever ,We are back with a recipe from Tuites in Drogheda after showcasing their lovely Cider infused Sausages. We have a beautiful piece of lamb to roast, a lot of people find lamb very daunting to cook. Another thing people do when they cook any piece of meat is take out of the oven and stab it with a knife to carve then all the beautiful juice and flavour runs out of the meat. Please do not do that let your meat rest for `10 – 15 minutes before serving it to allow all those juices to get back into the meat. Tuites providing us with this fantastic piece of lamb to which they were fighting over the last piece of it in our house when sitting down to enjoy it. Low and slow is the key here folks and I can promise you will have beautiful tender meat all the time. We have your Sunday dinner sorted with some roasted vegetables, a simple marinade to allow flavour to get into the lamb along with a simple gravy.
Ingredients
For the marinade.
• 4 cloves of garlic
• 4 sprigs of thyme
• 1 tbsp of lemon zest
• 4 sprigs of rosemary
• 2 cups of good rapeseed oil
Vegetables (Any veg is good for roasting for the recipe we used Potatoes and Carrots)
• 250g potatoes
• 5 carrots cut into chunks
• 2 onions chopped
The Gravy
• ½ cup of Water
• ½ cup of Chicken or lamb stock
• 1 tbsp of cornflower.
Method
- In a large bowl place, the lamb skin side up, in a blender blitz all the marinade ingredients together pour over the lamb and cover with clingfilm. Leave in the fridge to marinade for 4 hours.
- Pre heat the oven 200 degrees, place the carrots and onion into a roasting dish season with salt and pepper and pour over some oil, Place the lamb on top and pour over the rest of marinade,
- At 200 degrees cover the roasting dish with foil and cook covered for 1 hour 30 minutes. Add the potatoes after 1-hour season with salt, pepper, and flour (to make them crispy).
- After 1 hour 30 minutes good time remove the foil and lower the heat to 150 degrees and cook uncovered for another 1 hour and 30 minutes.
- Once done take the lamb out and cover with foil to rest for 15 minutes. Remove the vegetables onto a plate and cover with foil to keep them warm.
- For the gravy place the roasting dish on two hobs on your cooker on a low heat, allow add the water and chicken stock to deglaze the roasting pan to lift all those delicious bits. Add the cornflower and allow to cook for 5 minutes until it thick and ready to serve.
- Carve the lamb into slices and add all the trimmings and enjoy.
Easy Cooking 