Succulent Slow Roasted Lamb Recipe
Day 4 of the Healthy Eating Plan with recipe for Slow Roasted Lamb.
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Fat Free Danone Activia Peach Yoghurt mixed with 30 grams of 'no-added sugar' Muesli and a handful of Sultanas
Comment: Lovely start to the day, really enjoying these breakfasts, I used to skip breakfast which I thought would help me lose weight, doesn't seem to work that way and I feel much more alert and prepared to deal with the world.
1 Crusty Bread Roll thinly spread with Flora Light, 60g prawns, 2 teaspoons of Hellman's Lighter Than Light Mayonnaise, crisp shredded Lettuce and Cucumber.
1 big fat juicy Waitrose Rocha Pear
Comment: Lovely, lovely prawn cocktail in a roll, such a nice lunchtime treat, and as that's the last of those pears I better go buy some more.
Today's dinner has sort of presented itself to me, my husband has come home with a piece of rolled and boned lamb weighing about a kilo, and although we had lamb a few days ago it's here and so we will eat it with couscous and a large salad and it will still be a healthy meal that is delicious - what more could we possibly hope for. Lamb can be a little fatty and so I've decided to slow roast this gorgeous piece of meat, trimming it first to take off any of the larger pieces of fat.
The juices from the lamb being cooked this way are too good to waste so I've added instructions to make lamb gravy which you can then freeze and keep until you have lamb chops or fillet another day.
SLOW ROASTED LAMB
1 kilo of de-boned Organic Free Range Lamb
Zest of a whole Organic Unwaxed Lemon and the juice of half the Lemon
2-3 cloves of Organic Garlic
A handful of Fresh Mint
2 teaspoons of Dried or Fresh Rosemary
1 teaspoon of Sea Salt
A few good turns of freshly ground Black Pepper
And a couple of glugs of Olive Oil
As you can see this is the sort of recipe where things are thrown casually together but that work wonderfully well together, it is simple and very quick to prepare and a joy to eat, not to mention the wonderful aroma that stays around all day in the house because of the slow roasting. This can be prepared in advance and the oven set to programmed mode, coming home on a cold Autumn or Winter's day, as we have today, to that incredibly welcoming smell is so amazing.
- Heat your oven to 150°C / 300ºF / Gas Mark 2.
- Making sure that your lamb is at room temperature, cut off any string and open the meat out.
- Trim off any excess fat.
- Sprinkle half the zest of the lemon over the lamb.
- In a pestle and mortar place the crushed garlic, sea salt, rosemary, mint, the rest of the lemon zest and grind it into a paste, this will only take a couple of minutes, now add the juice of half the lemon and a few glugs of good olive oil.
- Baste your lamb, I love this bit, I don't know why I just do, baste your lamb with the marinade, I use a silicon pastry brush which seems perfect for the job, now add to the lamb a sprinkling of freshly ground black pepper and leave to stand until the oven has reached the correct temperature.
- Place the lamb in a deep pan, Le Creuset do a deep oval roaster that I like to use, but as they are expensive a deep oven tray or Lakeland's traditional enamel roaster (see link on the right) would also be perfect - the aim here is to be able to wrap the lamb without the foil touching the meat.
- Cover the tray or pan tightly in foil, you don't want any juices escaping as this is going to roast for a very long time and you want to keep all that flavour locked in.
- Now put the lamb in the oven and leave, yes go read a book, watch the tv, relax, this is a great meal for a lazy Sunday especially if you have friends and/or family over, it means you get to spend time with them rather than being locked in the kitchen.
- 2½ hours later remove the lamb from the oven and the pan.
- Pour the juices into a jug.
- Return the lamb to the pan and the oven once more, turn your oven up to full, as the meat is now going to crisp and fall apart.
Comment: This lamb totally disappeared and had rave reviews all round, it does look like there are lots of instructions with this but I promise it's actually very easy to make and hardly any effort at all - we'll be eating this again.
Eileen's Tip: It is well worth making a gravy from these wonderful lamb juices and freezing it for another day.
The ideal thing to use at this point is a Gravy Skimmer/Separator Jug which lets you pour the meat juices and leaves the fat in the jug (see links on the right), this is also available at Lakeland (see link above). If you don't have one of these you will need to carefully pour off as much of the fat as you can, I hate doing it this way as I always lose some of the meat juices and they're far too good to pouring down the sink.
Melt 1oz / 25g of low fat spread in a small pan, slowly add a heaped tablespoon of flour and cook gently for a couple of minutes. Slowly add the meat juices stirring continuously it will look strange to begin with but don't panic and keep stirring, once everything is a smooth pale sauce, crumble a beef or lamb stock cube into the mixture and continue stirring. Slowly add small amounts of hot water to get your lamb gravy to the consistency that you prefer.