Roast lamb & potatoes

Roast lamb and potatoes

It has been quite some time since I last had lamb and since the local store had a sale off lamb, we decided to buy a whole chunk suitable for only one thing – roast lamb – and nothing else. Of course, I could slice them into thinner bits... But I had been hankering to try my hand at roasting something.

Yup, this is my first try at roasting ANYTHING, much or less lamb, and it was a pleasant surprise. Nil enjoyed every last bit – he has decided to take the rest for lunch tomorrow!

Roast lamb and potatoes

Ingredients
Approximately 300gms (or more) lamb (shoulder/chunk/leg)
Coarse black pepper
Salt
Half a lemon
Two sprigs of rosemary
Potatoes for two

Method

  1. Score the surface of the lamb in a crisscross manner and pat dry.
  2. Prepare the marinate by crushing black pepper, salt and rosemary in a mortar. Sprinkle all over the lamb and rub into the flesh.
  3. Dump the lamb into a ziplock bag/container and squeeze out the lemon juice onto the lamb. Throw the lemon into the bag/container.
  4. Set aside in the refrigerator for at least 1.5 hours.
  5. Prepare the potatoes by washing them clean and then wrapping them in aluminum foil.
  6. Preheat the oven at 200 C for 15 minutes. Place the lamb in a pan and cover with foil before putting it the oven to bake for 30 minutes.
  7. After 30 minutes, remove the foil, baste and brush some honey onto the surface before putting it back into the oven. Turn the temperature down to 170 C.
  8. Bake for 1 to 1.5 hours; remember to baste and turn the lamb every 30 minutes.
  9. In the last 1 hour, place the potatoes at the bottom of the oven. When done, turn off the oven and set the lamb and potatoes aside to rest.
  10. Approximately 15-30 minutes before serving, remove the foil from the potatoes and quarter them. Place the potatoes in the same pan as the lamb and place in an oven with the grill option turned on (to help brown potatoes).
  11. Once the potatoes brown, dish out and serve with mustard, pepper and salt to taste.

Ohyes, I made some changes to the text style in the photos…just because it’s going to be spring…and warm…and well, flowers everywhere!!!

Roast lamb in detail

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6 Comments

  1. hey mabel. Came across your side via the malaysian bride forum. Thank you so much for sharing your ideas and experience here.. it’s helpful to me. The bonus is the recipes as well!

  2. Yum yum….the roast lamb looks delicious, you are really talented in baking and cooking..=) keep it on!!

  3. Looks awesome!
    I was dying for beef the other day, so I made steaks. 😛
    Will be posting up the pictures and recipe soon in my blog. Not like it’s anything that hebat lah!

  4. wow wow wow
    looks so nice~~~ thanks for including the recipe !! too bad my hubby doesn’t like lamb v much or this would be for dinner today hehehe

  5. daphne: Thanks heaps! I am trying to add in more stuff as I cook up a storm in the kitchen but it’s going slow at the moment. Tomorrow is Tom Yum day though… 😀

    cassandra: Awww…sucks, you flatter me! I’m just starting out at this – thanks for the vote of confidence though! 🙂

    Ling: Mana itu steaks laaaaaaaaa? :p

    alt.ayu: Aiii…don’t remind me about the lamb. Here it’s selling at over 60 francs a kilo; meat is expensive here – beef can go up to 50 francs a kilo!!!!!!!!!!!!!!! That’s nearly RM150!!!! Bleh.

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