When I awoke this morning I really fancied something hearty and comforting for tea. See, this is what I always do, I’ve barely had breakfast and I am wondering what I will be eating for my main meal for that day.
It didn’t take me long to decide that it was going to be roasted lamb on my menu tonight. Perfect.
I was only cooking enough for two so we decided we would get a 1kg leg of lamb, so there was enough for sandwiches the next day. (See, always planning ahead!) However the butcher said that 1.5kg was as far to 1kg that he could get, I don’t know if this is normal, but seen as it is on the bone I decided not to question it, knowing lamb was now on the menu for the next few days.
- For the lamb:
- 1.5 kg leg of lamb (this is enough for 4-6 in my opinion)
- 3 cloves of garlic
- 2 sprigs of rosemary
- Olive oil
- Zest of 1 lemon
- For the potatoes and onions:
- Potatoes, peeled and quartered, 1 per person
- Red onion, peeled and quartered, 1 per person
- 50g of butter
- Olive oil
- 5 cloves of garlic, unpeeled
- A bunch of rosemary
- 100ml of balsamic vinegar
- For the carrots:
- Carrots, peeled and chopped, 1 per person
- 1 tbsp of soy sauce
- 1 tbsp of honey
- 1 tbsp of red wine vinegar
- 1 tbsp of chili flakes
- Olive oil
- For the mint sauce:
- A bunch of fresh mint
- A pinch of salt
- 1 tbsp of sugar
- 4 tbsp of boiling water
- 1 tbsp of white wine vinegar
To cook the lamb preheat the oven to 200 degrees and let the lamb come to room temperature. Then put the garlic rosemary, lemon rind, seasoning and olive oil in a pestle and mortar and beat to a paste. Then, cut slits into the lamb and rub the paste into the leg, not forgetting the sides.
Then whack this into the oven, and wait for the lovely leg of lamb to roast to perfection.. After 30 minutes, boil the potatoes for about eight minutes, then drain, give them a shake and put to one side. Next, grab a roasting dish, place on the hob with the butter and olive oil. Once the butter starts to melt add the garlic cloves, still unpeeled, and the rosemary, give a quick shake and add the potatoes, shake again and let cook for a minute before adding the onions, the balsamic vinegar and seasoning. Then let this cook for about five minutes, until the balsamic vinegar has reduced, then put this in the oven to roast for 50 minutes.
This is what they look like when they are done. both the potatoes have developed a black outer edge, which is not burnt at all, but oozing with a sweet balsamic glaze. The insides are soft, and the onions just pop out the black shells.
Before preparing the carrots, check on the lamb, baste it and put it back in the oven to continue roasting. In total a lamb this size takes and hour and 30 minutes to cook, give it 15 minutes less if you like it pink. Then add 15 minutes to rest afterwards.
For the carrots, let them boil for a few minutes, drain and place in a roasting dish covering them in the honey, red wine vinegar, soy sauce, olive oil, chili flakes and a touch of seasoning. Roast them in the oven for 30 minutes, until the edges have caramalised and the carrots are cooked right through.
The mint sauce is that last thing that needs doing before serving up. It is very simple to make, just finely chop the mint with salt and put in a small bowl or jug. then add the sugar followed by the boiling water, then let cool. Once cooled stir in some white wine vinegar, then taste. I prefer to have a kick with my mint sauce so I like to add a touch more vinegar.
Once the lamb has roasted for the required time, take it out and test it. This can be done by putting a skewer or a knife into the meat and squeeze some juice out, if you don’t like your lamb pink the juices should run clear. Once you are happy with your lamb, loosely cover in foil and let it rest for 15 minutes.
Now for the best bit, serve.
And there it is, my hearty, comforting food I was craving this morning. I am one happy girl.