Sunday Roast
SERVES FOUR
PREP TIME: 30 MINS
COOK TIME: 4.5 HOURS
Ingredients
FOR THE ROAST
1.5-1.5KG BONELESS LAMB SHOULDER
1 BROWN ONION, ROUGHLY CHOPPED
10 GARLIC CLOVES, 6 SLICED IN HALF FOR PIERCING LAMB, 4 BRUISED FOR ROASTING DISH
4 SPRIGS ROSEMARY, 2 CHOPPED INTO 2CM SPIKES FOR PIERCING LAMB, 2 SPRIGS FOR ROASTING DISH
4 SPRIGS THYME
4 BAY LEAVES
1 TBSP EXTRA VIRGIN OLIVE OIL (PLUS MORE FOR SEARING MEAT)
1L WATER, STIRRED WITH 1 TBSP BONE BROTH (OR STOCK CUBE/STOCK)
1 LEMON, QUARTERED
GENEROUS CRACK SALT & PEPPER
FOR THE POTATOES
5-6 POTATOES, QUARTERED
2 SPRIGS ROSEMARY, LEAVES REMOVED AND FINELY CHOPPED
2 GARLIC CLOVES, MINCED
1-1.5 TBSP EXTRA VIRGIN OLIVE OIL
GENEROUS CRACK SALT & PEPPER
FOR THE GRAVY
RESERVED LAMB COOKING LIQUID
1/4 CUP SIFTED PLAIN FLOUR (OR CORN FLOUR)
TO SERVE
STEAMED OR BOILED VEGETABLES OF CHOICE (I USED 1/2 KENT PUMPKIN AND 20 OR SO BRUSSEL SPROUTS)
2 YORKSHIRE PUDDINGS PER PLATE (OPTIONAL)
A COUPLE OF SLICED POTATOES PER PLATE
ROUGHLY SHREDDED LAMB
2 TBSP GRAVY
Equipment
HEAVY BASED/CAST IRON POT
BAKING TRAYS
GARLIC MINCER
SHARP KNIVES
STEAMER/MEDIUM SAUCEPAN
Method
PREHEAT OVEN TO 170 DEGREES, FAN FORCED
IN A FRY PAN OVER MEDIUM HEAT, ADD A TABLESPOON OF EVOO AND SEAR MEAT FOR A COUPLE OF MINUTES UNTIL BROWNED ON ALL SIDES. THIS WILL TENDERISE THE MEAT, ENHANCE FLAVOUR AND LOCK IN JUICES. REMOVE FROM HEAT AND SET ASIDE ON A PLATE
ON THE TOP SIDE OF THE LAMB, USE A SHARP KNIFE TO PIERCE 12 TIMES IN COLUMNS, 4X3. GRAB A SMALL PIECE OF CHOPPED ROSEMARY AND HALF A GARLIC CLOVE AND STUD ALONG THE COLUMNS
TO A HEAVY BASED POT, SCATTER YOUR ONION, BEFORE TOPPING WITH LAMB. SCATTER YOUR BRUISED GARLIC, ROSEMARY AND THYME SPRIGS AND BAY LEAVES. DRIZZLE EVOO BEFORE A GENEROUS CRACK OF SALT & PEPPER. POUR BONE BROTH INTO THE POT (NOT DIRECTLY OVER THE LAMB) MAKING SURE THE LAMB IS ABOUT HALF SUBMERGED (ADD MORE LIQUID IF NEEDED). FINISH BY SCATTERING YOUR QUARTERED LEMON AND PLACE LID (OR FOIL) ON TOP TO COMPLETELY COVER
PLACE IN OVEN FOR 3.5 TO 4 HOURS, BASTING A COUPLE OF TIMES THROUGHOUT
PLACE YOUR SLICED POTATOES IN A MEDIUM SAUCEPAN AND SUBMERGE IN SALTED WATER. BRING TO THE BOIL THEN SIMMER FOR 8-9 MINUTES OR UNTIL THEY BEGIN TO SOFTEN. STRAIN AND PLACE BACK INTO THE SAUCEPAN WITH ITS LID, HOLDING IT CLOSED WHILE YOU SHAKE THE POT TO ROUGHEN UP THE POTATOES
PLACE POTATOES ON A LINED BAKING TRAY AND TOP WITH OTHER INGREDIENTS, USING A SPOON OR SILICONE SPATULA TO EVENLY COAT. SET ASIDE AND PLACE IN OVEN 50 MINUTES PRIOR TO LAMB FINISHING (TO LINE UP TIMES)
SLICE YOUR KENT PUMPKIN LONGWAYS AND PLACE IN EITHER STEAMER OR SAUCEPAN DEPENDING ON WHETHER YOU STEAM OR BOIL. RINSE YOUR BRUSSEL SPROUTS AND DO THE SAME. THESE WILL NEED ABOUT 12-14 MINS STEAMING SO KEEP THIS IN MIND FOR TIMINGS
WHEN CHECKING IF YOUR LAMB IS READY, USE A FORK TO PIERCE LAMB AND IT SHOULD FEEL TENDER AND LIKE IT WILL FALL APART WHEN YOU APPLY PRESSURE OUTWARDS. REMOVE LAMB FROM POT AND STRAIN LIQUID INTO A BOWL WITH A SIEVE (TO CATCH ONION, HERBS ETC.)
POUR LIQUID INTO A SMALL/MEDIUM SAUCEPAN AND BRING TO A SIMMER. SIFT IN FLOUR AND USE A WHISK TO REDUCE FLOUR LUMPS. SIMMER FOR 4-5 MINUTES UNTIL A SILKY, VELVETY AND THICK GRAVY CONSISTENCY IS ACHIEVED. STRAIN ONCE MORE THROUGH A SIEVE TO REMOVE EXCESS LUMPS AND YOUR GRAVY IS READY
REMOVE POTATOES FROM OVEN, VEGETABLES FROM STEAMER/POT, ROUGHLY SHRED LAMB AND SERVE WITH SPOONFULS OF GRAVY (AND THE OPTIONAL ADDITION OF YORKSHIRE PUDDINGS) — ENJOY!
