Easy Healthy Meals – Simplest Lamb Roast
Simplest Lamb Roast
Prep time : 15 minutes
Cooking time : 25 minutes per 500 grams
For conversions, click here to use our handy guide.
Ingredients
Lamb roast, leg, shoulder or rolled boneless. Lamb on the bone produces the best tasting roasts.
8 leafy sprigs of rosemary
15 cloves of garlic, peeled.
Cooking twine.
Olive oil.
Salt and pepper to season, or use our “Magic Seasoning” mix which can be found here.
1 tablespoon self raising flour.
3/4 cup of water.
Method
Preheat your oven to 180C.
For the leg and shoulder roasts:
Cut incisions through the skin, poke 10 of the cloves of garlic and part of 5 of the rosemary sprigs into each.
For the boneless rolled roast:
Cut the string tying the roast, unroll the meat.
Cut into the flesh and evenly distribute 10 of the garlic cloves, evenly distribute 5 of the rosemary sprigs as you re-roll the roast.
Tightly tie off the roast.
For both types of roast:
Place the roast into a roasting pan.
Lightly rub the roast all over with the olive oil.
Season all over and rub the salt and pepper and oil over all exterior parts of the roast.
Crush the remaining garlic, remove the rosemary leaves from the stems. Add both to the pan.
Cook for 25 minutes per 500 grams. Baste the roast with the juices in the pan every 20 minutes.
Rest for 10 minutes, covered in foil, before carving. Pull the stems of the rosemary from the rolled roast before you carve it.
To make the best, simplest and most delicious gravy:
While the roast is resting, carefully pour off excess fat from the pan, you want to keep all the brown concentrated sticky bits in the pan.
Add the flour, and with a wooden spoon use the flour to clean these bits from the bottom of the pan.
Add the water, dissolving all the flour and remaining pan juices.
Pour this into a saucepan, heat over a medium heat stirring until the gravy thickens.
Strain into a preheated gravy boat.
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