Roast Lamb

Hello world. I can't believe it's been so long. Was it really in February 2015 that I last posted? I feel ashamed.

Much has happened. But staying true to the purpose of this blog, here comes pictures of the Roast Lamb that I've now made several times, successfully. I'm no longer a one-hit wonder, woohoo!

Recipe taken from Allrecipes.com here. It never fails me.

Roast Lamb

Ingredients

1/4 cup honey

2 tablespoons prepared Dijon-style mustard

2 tablespoons chopped fresh rosemary

1 teaspoon freshly ground black pepper

1 teaspoon lemon zest

3 cloves garlic, minced

5 pounds (or about 2kg) whole leg of lamb

1 teaspoon coarse sea salt

Steps

1. In a small bowl, combine the honey, mustard, rosemary, ground black pepper, lemon zest and garlic. Mix well and apply to the lamb. Cover and marinate in the refrigerator overnight.
2. Preheat oven to 450 degrees F (230 degrees C).
3. Place lamb on a rack in a roasting pan and sprinkle with salt to taste.
4. Bake at 450 degrees F (230 degrees C) for 20 minutes, then reduce heat to 400 degrees F (200 degrees C) and roast for 30 minutes. Lower heat again to 180 degrees C and roast for 60-70 minutes for medium rare. The internal temperature should be at least 145 degrees F (63 degrees C) when taken with a meat thermometer. Let the roast rest for about 10 minutes before carving.

I highly recommend that you serve this dish with mint sauce and dijon mustard. It also goes well with roasted potatoes or cauliflower/broccoli. I also made my own sauce from the juices leftover from the roasting pan. Simple recipe below:

Roast Lamb Sauce

Ingredients:

½ cube of beef stock

500ml of water

1 tbsp of corn flour or all purpose flour

Knob of butter

Lamb juice in roasting pan

Steps:

1. Mix beef stock cube with water in a pan and bring to a boil. Remove from heat and set aside. 
2. Melt knob of butter in hot roasting pan. Add corn flour and mix well to make a roux. 
3. Pour beef stock mix into roasting pan and stir well. 
4. Transfer mixture back to a sauce pan and set it over medium heat, stirring constantly. When the mixture thickens and no flour lumps can be seen, remove from heat. Drain the mixture through a sieve, and you'll have your sauce ready!

Enjoy!