Roast Lamb?

Question

how would you cook it and with what ?
nothing too fancy for a familys evening meal tonight, have two young children so have to cater for them to.

Answer 1

It is nearly impossible to get wrong.

Put it in a greased baking tray and Bake it in a pre-warmed oven at 160 degrees c for a half hour for every pound of meat. Add your baked vegetables about an hour before the meat is cooked. Remove the meat at the req'd time, cover it with foil and let it rest while you prepare gravy and some green vegetables. Carve meat and serve on warmed plates.

Serve with mint sauce and gravy.

You can get all fussy with herbs... but it really isn't necessary with this meal... smothered in gravy and mint sauce.

We have this just about every Sunday. I have an oven with a temperature probe .. I jamb that probe into the meat and set the temperature to sound the alarm at 79 degrees celcius and that's it.... perfectly cooked lamb every time. I used to get fussy with herbs etc.. but really the meal doesnt suffer without it.. it takes 2 minutes to prepare and I can spend 2 hours drinking red wine while it cooks. I dont have to touch it again until I remove it from the oven. You can give food too much attention when really it just cooks perfectly well in its own juices.

Answer 2

unwrap it....dry off any moisture with a kitchen towel and leave it for 5 minutes.

then put it in a roasting tin and cover it in sea salt, if you want to add rosemary, a whole sprig might be better for you if you don't want the flavour too intense for the kids. Mint could be a much better option for you, most kids love mint. If you want to add mint add it to your oil and mix it all up. Any old mint sauce should be fine if you do not have access to fresh or dried herbs.

Pour over a mild tasting cooking oil such as rapeseed or sunflower onto the salted lamb. Lamb fat has a lovely taste and it doesn't need much flavouring

the salt will evaporate any remaining surface moisture as the lamb cooks. This means the outside will be lovely and crispy while the inside stays succulant.

You can cover it in foil or use a roasting bag or tin- and leave it uncovered for the last 15 minutes. When it's done..be sure to let it stand for around 10 minutes before you carve this will seriously improve the flavour.

My son really dislikes most meats but he eats lamb no problem because the texture of it when it's crispy is totally different and lamb fat is so much more sweet and tasty than the fat of many other meats.

enjoy!

Answer 3

How about those two ?

LAMB ROAST

6 pounds leg of lamb
2 garlic cloves, minced
1/2 teaspoon dried thyme
1/2 teaspoon dried marjoram
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/8 teaspoon pepper
1 teaspoon vegetable oil

Place roast on a rack in a shallow roasting pan. Cut 12-14 slits 1/2 in. deep in roast. Combine garlic, thyme, marjoram, oregano, salt and pepper; spoon 2 teaspoons into the slits. Brush roast with oil; rub with remaining herb mixture. Bake, uncovered, at 325 degrees F for 2-3 hours or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145 degrees F; medium, 160 degrees F; well-done 170 degrees F;). Let stand 10-15 minutes before slicing.


POTATOES AU GRATIN

1 cup sour cream
1 (10.75 ounce) can condensed cream of celery soup
4 1/2 cups peeled and shredded potatoes
2 cups shredded Cheddar cheese
1/2 cup chopped green onions
1 cup cornflakes cereal
1/2 cup unsalted butter, melted
1 tablespoon chopped fresh parsley (optional)

Preheat oven to 350 degrees F. Spray one 8 inch square baking dish with vegetable cooking spray.
In a large bowl, stir together the sour cream and soup. Add grated potatoes, cheese, and onions. Mix well, and pour into the prepared baking dish. Cover the dish with a lid or aluminum foil.
Bake for 45 minutes in the preheated oven. In a small bowl, mix together the melted butter and cornflakes. Sprinkle over the top of the potatoes, and return to the oven.
Bake uncovered, for an additional 20 minutes or until bubbly and corn flakes are golden brown. Remove from the oven and sprinkle with chopped parsley.

Answer 4

Roast Lamb Rub salt into it with Italian Herbs rub a great volume of overwhelmed garlic around the roast place into tray and wrap with aluminum foil. place into preheated oven of three hundred after one hour verify the roast and bast it that's spoon the liquid that's on the backside over the roast this could help cooking due this countless cases in one hour periods verify it after the fourth time with people. no count if it is cooked the individuals will sink into it with none stress. serve it with roast candy potato turnip and Parsnip peas and green beans with Gravy poured over the ideal Yum I cook dinner that a minimum of two times according to month for my mum and dad

Answer 5

slowly about 150 c leave to cook for about 1to 1 and half hours check after this time with a knife if lamb still red inside cook for a futher 30 mins put ina roasting dish with water crumble in two oxo cubes to accompany the meat mash veg roast potatoes mint sauce

Answer 6

Just bung it in the oven (after rubbing it with a bit of salt and a drizzle of olive oil). Don't cook it on too high a heat, about 180 degrees C for about a hour and a half (depending on the weight.)

Throw some spuds and a bit of sweet potato and/or butternut pumpkin in for the last hour.

Serve with honeyed carrots, broccoli and peas or beans.
What time are we eating - drool!

Don't forget the gravy.

Answer 7

in a roasting tray with a little olive oil over the top when almost cooked smear mint jelly (pickle n sauces isle tescos n asda)so a sweet sticky minty covering kids love it also to have any roast meat as tender as you can baco do a roasting bag so the meat bastes itself throughout cooking they are found in the tinfoil isle in a baby blue and white card envelope xx

Answer 8

Cut slits in the meat and stuff garlic cloves into it.
Salt & Peper all sides of the meat.
Dreadge the meat in flower.
Roast in the oven 400-425 degrees 20 minutes per pound.
Serve with mashed potatoes & gravy
Green beans

Answer 9

Peirce it with Garlic and Rosemary..Sprinkle salt,pepper,oregano,squeeze some lemon..and mild paprika to it...Serve it with roast pumpkin potato's and Gravy.......
Cook it on a low heat in the oven I get a big one about 3kg and coo it for about 2 to 3 hours,cover it in foil and toward the last half hour uncover and cook...

Answer 10

I love lamb. Pop it in a tray with lost of potatoes . an onion halved and a couple of carrots. Roast for a good few hours - checking the potatoes as you go along.
Serve with mash and veg and make your gravy with the juices, straight from the roasting tray.
A perfect dinner !!

Heidi xx