Thursday, August 19
Who doesn't like a roast? (OK vegetarians, maybe you..) but to us meat-loving carnivores a roast is the holy grail of meat-eating. I love a roast lamb and I'm so converted to the pot roast after reviewing and road testing Pioneer Woman's perfect beef pot roast.
This time I thought I'd have a go at doing lamb and I'm glad I wrote it down because I really want to replicate it again, and luckily now I (and you..) can! Slow cooked lamb just cannot be beaten, I loved the stuffed one I did for Mothers day for kidspot too, but that one's a little more fiddly..
Ok, enough waffling, onto this one!
1.8kg lamb roast (I used shoulder, but anything is good as long as it fits in an oven proof pot with lid)
3 medium carrots cut into 1 inch lengths
2 medium onions, cut into 1/8ths
3 stalks celery cut into 1inch lengths
1/2 cup red wine
300 ml beef stock
1 tsp wholegrain mustard
1 clove garlic, peeled
2 stalks continental parsley
1 stalk rosemary
2 stalks mint
With a mortar and pestle place garlic, parsley, rosemary and mint, pound until it has released all flavours (about 1 minute) and set aside.
Add onions, celery and carrot to the pan with a little olive oil in your oven proof dish and stir regularly until the onion has become transparent. Remove from dish.
Preheat oven to 140 degrees c
Score your lamb and place in the pot, brown on both sides and remove from the pan.
Put your stock, wine and mustard in a jug and then pour in into the stockpot.
Stir around and pick up little bits of burned off meat/veg off the bottom of the pan with a spoon - basically deglaze it for about 3 minutes.
Return the lamb, the vegetables and then with a spoon place the ingredients of the mortar and pestle on the top of lamb. Place in oven for 3 hours (check after 2)
Carve and serve with the vegetables and roast pumpkin/potato.
Reserve the stock from the pan and add 2 tb cornflour mixed with 2 tb water, mixed into a paste. Stir well over medium heat with a whisk until it thickens - yummy gravy!
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