Rubiconic Crossings
19-01-2010, 01:29
sod it.
boned shoulder of lamb
deboned shoulder of lamb thats been hung well
get a bunch of parsley, garlic, capers, anchovies....chop it up (start with parsley then garlic then capers and then the anchovies and season with pepper and a smidge of salt) ....put it in a bowl and bring it together with some olive oil and mustard
take the paste and run it into the meat you are going to roll up into a roast...then...roll into a roast....tie it up but not too tight...then salt the roast a touch...not too much salt though
let it set for a half hour or hour...
oven - 220
put the meat in the preheated oven for 40ish minutes
get yer King Edwards on the go - let boil for about 10 minutes (these are big chunky potato's btw) then off the heat and drain (yes they are looking about half boiled...)
after 40 mins take meat out and place the potato in the roasting dish...lots of them...its is fine to have them up above the lip level of the roasting dish...some springs of rosemary hear and there...then a glass of red wine and a glass of water...
back in the oven and lower temp to 160 for 2 to 2 and a half hours
*prep and cook your veg whatever that might be - I did baby carrots and caramilised leeks*
take meat out to rest (I cover with tin foils and a cloth) and drain off the liquid for making gravy. Turn heat up full blast. Leave the potato's as is (after a shake) and put back in the oven...
take liquid and strain into a frying pan to reduce over 20 minutes...last 5 mins get a good chunk of butter and stir it into the liquid to make an absolutely amazing gravy. The liquid will thicken and take on a glaze...
Take out potato' and start carving the meat. Place food on plate. Eat.
You will cream your pants it is that good.
boned shoulder of lamb
deboned shoulder of lamb thats been hung well
get a bunch of parsley, garlic, capers, anchovies....chop it up (start with parsley then garlic then capers and then the anchovies and season with pepper and a smidge of salt) ....put it in a bowl and bring it together with some olive oil and mustard
take the paste and run it into the meat you are going to roll up into a roast...then...roll into a roast....tie it up but not too tight...then salt the roast a touch...not too much salt though
let it set for a half hour or hour...
oven - 220
put the meat in the preheated oven for 40ish minutes
get yer King Edwards on the go - let boil for about 10 minutes (these are big chunky potato's btw) then off the heat and drain (yes they are looking about half boiled...)
after 40 mins take meat out and place the potato in the roasting dish...lots of them...its is fine to have them up above the lip level of the roasting dish...some springs of rosemary hear and there...then a glass of red wine and a glass of water...
back in the oven and lower temp to 160 for 2 to 2 and a half hours
*prep and cook your veg whatever that might be - I did baby carrots and caramilised leeks*
take meat out to rest (I cover with tin foils and a cloth) and drain off the liquid for making gravy. Turn heat up full blast. Leave the potato's as is (after a shake) and put back in the oven...
take liquid and strain into a frying pan to reduce over 20 minutes...last 5 mins get a good chunk of butter and stir it into the liquid to make an absolutely amazing gravy. The liquid will thicken and take on a glaze...
Take out potato' and start carving the meat. Place food on plate. Eat.
You will cream your pants it is that good.