Updated: Feb 11
Feeling like a treat mid week with a delicious roast lamb cooked in the oven or be like us, buy a lamb on special and then have to cook it before it goes off?
Either way, there is nothing quite as satisfying as having a roast mid week, especially one that tasted as good as this one!
Lamb (surprise surprise)
10 leaves of mint finely chopped
Large tsp of crushed ginger
Couple of splashes of Worcestershire sauce
Approx Tbsp Olive Oil
Mix together in a bowl
Stab the meat with a knife creating small holes
Rub the above over the meat, pushing it into the holes where able
Place in baking dish and cover with tin foil.
Build a fire in the oven, this can be done pre rub, whatever suits. The wood used will help determine the flavor, for this roast we used Peach.
The oven was taken up to 200 degrees C.
We placed the lamb in for 1/2 hour then let the temperature slide until it reached 150-160 degrees C, holding it there for the next few hours until cooked.
Approx 1/2 hour prior to removing the lamb, the roast vegetables (carrot, potato & butternut) was added to the oven, seasoned with olive oil, pepper and salt. These were baked uncovered to get a good smokey flavor.
Let the lamb rest of half an hour before serving of which time the vegetables have finished.
Garlic bread can be added when you remove the lamb from the oven, giving it time to heat nicely.