Posted in Recipes

Lamb Roast

January 15, 2010 - 12:39 pm

A friend just asked– ok, begged– for my lamb roast recipe. It’s very easy, and completely delicious.   When I ask Zack what he would like me to cook for dinner, lamb is always top of the list.  I’ll try to get a photo the next time I cook it. In the mean time, here are the directions:

Ingredients:

  • boneless leg of lamb; this is sized for about a 4 lb one.
  • 3/4 C good quality mustard.  I like the kind with seeds.
  • 1/4 C crushed or chopped garlic.  I’m the lazy sort who buys the big jar.
  • 3 T olive oil
  • 1 – 3 T ground black pepper, depending on your taste
  • 3 – 4 sprigs of fresh rosemary about the length of your roast.
  • 1 C carrots, chopped
  • 1 C celery, chopped
  • 1/2 C onion, chopped
  • 1 C red wine
  • 1 T arrowroot powder

Directions

Preheat the oven to 450°

Make the marinade by combine the mustard, garlic, pepper, and olive oil in a small bowl.

Prepare the roasting pan by tossing the carrots, onions, and celery together on the bottom.  These veggies will help season your gravy, and will keep the roast from burning and sticking on the bottom of the pan.

Most of these roasts as you find them in the grocery come rolled up in an elastic net tube.  This is great!  Roll it off the roast and set it aside; you will put the roast back in its tube when it’s been marinated, and the tube will hold the roast together for cooking.  If it didn’t come with a bag, or you have to cut it to get the roast out, you will need to use skewers or kitchen twine instead.

Examine the roast, and remove extra fat, to taste.  Leave some of the fat for flavor, but generally there are great gobs you can just pull off and discard.  I generally do this by hand without a knife, and leave anything I can’t remove easily.

Using about 1/3 of the marinade, coat the inside of the roast.

Lay the rosemary inside, and roll the roast back up around it.

Put the roast back in the bag, or tie it up, or skewer it back together.

Use the rest of the marinade to coat the outside of the roast.

Put the roast in the pan on top of the bed of carrots, onions, and celery, and pop it in the oven.

Cook for 10 minutes, then drop the temp to 350°.  Continue cooking until it’s done to your liking.  I advise a meat thermometer, and I cook mine to 125-130°. This is rather rare, which is how I like it.  The FDA recommends 140°.  To my taste, that’s medium well done.  I expect it to take about an hour, but start checking after 45 minutes, and sometimes it goes an hour and a half.

If you’re winging it, watch for dark juices to start collecting in the pan, and take the roast out.  Slice into the center of it, and see if it looks almost done.  The roast will continue to cook a bit after you take it out of the oven.

Turn off the oven, set the roast on a plate to rest, and scoop the veggies into a strainer over the roasting pan.  Allow the juices to drain back into the pan for a minute or two, pressing them with a spoon to encourage the juicing.

Some juices will have collected on the roast’s plate by now, so add that to the roasting pan as well.  Cut the netting off the roast and discard somewhere safe from pets.

Discard the veggies.  They have done their job.

Put the roasting pan onto the stove top, and set the burner to medium heat.  Use a spatula to scrape any crispy bits off if you can.  Let the juices start to simmer, and cook them down if there seems to be too much.

Once the juices are good and hot, and reduced if necessary, add the red wine.  It will bubble vigorously as the alcohol boils away, and help to remove anything left stuck on the pan.

Turn the heat down to low.

Add any remaining juices from the resting roast, and examine the gravy.  If it seems watery, remove a couple T, and mix it with the arrowroot until you have an even paste.  Spoon the paste a little at a time into the gravy and stir well between each addition.  Too much arrowroot will give you tasty jelly instead of gravy.  🙂

Turn off the stove top, and serve!

I like to make sour cream-garlic mashed potatoes and peas to accompany the roast, along with a tart jelly.  My favorite is a red currant, but I also like the Ikea lingonberry and have had a few others that worked well.  I don’t like mint jelly much, but many people do.

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Comments

Janice

September 17, 2010 12:39 pm

Sounds delicious!

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