Roast Lamb

Αρνί ψητό

Serves:
6-7 people
Prep time:
10 min
Cook time:
1 hour 55 minutes

There's nothing like a Sunday roast. And when you have Jim’s roast recipe you won't go another Sunday without craving it. On a bed of potatoes, pumpkin and carrots this dish is a one pan wonder. And as Jim says “Burnt meat adds extra flavour.”

Ingredients

  • 1 teaspoon oregano dried
  • 3 sprigs of rosemary cut finely
  • 3 cloves of chopped garlic
  • 1tbs salt
  • ½ teaspoon cracked pepper
  • 1 teaspoon sweet paprika
  • ⅓ cup of pasata
  • 1 leg of lamb (3-4kg)

Method

Tap, click or hover over a highlighted ingredient to see its quantity.

  1. In a small bowl mix the herbs, , and and with to make a paste
  2. Lightly rub the salt all over the outside of the leg of
  3. Cut 60ml length cuts ¾ of the way through the lamb (50-60cm deep) to make pockets. About 3 cuts across will do you. Fill the holes with the mixture using a spoon getting as much into the pockets as possible
  4. In a large, deep oven tray put 2 tablespoons of olive oil and half a cup of water
  5. Place the roast in the tray
  6. Cut up pumpkin and carrots in large chunks, season with salt and pepper, and place in the tray around the lamb
  7. Put your tray on the highest rack in the oven at 200 degrees. The time spent cooking depends on the size of the leg. For a big leg, it would usually take 1 hour and 45 minutes to cook fully. Adjust heat to 220 degrees for 1 and half hour if you prefer medium to rare
  8. After 30 minutes, start to prepare the potatoes. Peel and clean them, then chop them into quarters. Place them in a separate tray with oil and put them in the oven with a little bit of salt
  9. At the 1 hour mark, check to make sure there’s still enough water at the bottom of the tray. If the water has evaporated, add a little bit more. When the roast is done you still want liquid at the bottom of the tray. This can be used to make gravy or can be poured over the top of the meat to make it extra juicy
  10. Check on the potatoes and flip them over once they’ve achieved the desired crispness on the bottom
  11. To test your roast, push a skewer about halfway through the meat and liquid should come out clear. If blood comes out then it needs more time. Don’t be afraid when the skin looks burnt, this adds extra flavour
  12. When it's ready, take the roast out of the oven and let it sit for ten minutes. Leave the potatoes in the oven until they’re cooked and golden brown
  13. If serving with gravy, now is a good time to whip that together
  14. After the lamb has cooled, carve it into slices white it's still inside its tray with the liquid. Once you’ve finished carving toss the meat in the juice
  15. When serving, pour that juice on top of the meat. Don’t let that liquid gold go to waste
Inset looking down into a serving dish with the whole roast lamb and vegetables
Figure 4. Family portrait

From Yiayia's Fridge · page 55