I love a roast.
When we have a busy weekend planned I can throw this in the oven and know dinner will be waiting all ready, veggies and all, in 7 hours!
Due to the long slow cook the meat is “spoon able”, it falls apart easily so use a spoon or tongs to serve.
I am lazy so no browning of the lamb and vegetable quantities are really up to you. Left over veggies are all used up in my Shepherd’s Pie recipe with left over meat so there is no waste with this.
Serves six with enough leftovers to make the Shepherd’s Pie
2.5-3kg leg of lamb
2 onions, peeled and quartered
2 bulbs of garlic
12 small/ medium potatoes, peeled or not
6-8 carrots, peeled and cut in half
4 beetroots, peeled and quartered
12cm piece of rosemary
750mls red wine
salt and pepper
Preheat the oven to 160 degrees Centigrade.
Place the onions, potatoes, carrots and beetroot into a large roasting tin.
Cut one garlic bulb in half horizontally, you don’t need to peel it,add it to the veggies.
Remove four cloves of garlic from the next bulb, set aside. Cut the remaining garlic as before and add to the roasting tin.
Take the 4 garlic cloves, peel them and finely slice them.
Place the lamb on a chopping board.
With a very sharp knife cut the meat all over.
Take a slice of garlic and a couple of rosemary leaves and push these into the cuts, repeat with all of the cuts.
Place the lamb on top of the veg, add any remaining rosemary, pour over the water and the wine, season well.
Cover well with tin foil and pop in the oven.
Remove after 7 hours, there will be a lovely dark juice/ gravy at the base of the pan, use this to make your gravy or, I just use it as is and spoon it over the meat.
A little mint sauce goes well with this just to break up the richness of the meat.
Once you have finished, keep the bones and boil some water in the roasting tin to scrape off any lamby goodness, this makes cleaning up easier and you can use this juice, any leftover gravy and the bones to make a beautiful stock which will then be used to make Shepherd’s Pie.
You can make this stock and freeze it too if that helps. I like to make the stock and freeze it next to my leftover lamb and veg so when I come to make the pie it’s all there ready to go.