Picture a boneless lamb roast, prepared the traditional way with garlic and rosemary, taking everyone towards the table with it's scent, just like in the cartoons! Picnic St.'s Traditional Roast Lamb will do just this with your friends and family, whether it's on Christmas Day or any other day, we think you might have to skip breakfast for this one right here. You can already start setting the table!
2kg leg of lamb, fat trimmed. (Xmas Boneless Lamb Roast)
1/4 cup olive oil. (Mount Zero Olives Frantoio Extra Virgin Olive Oil 500ml)
1 tablespoon chopped fresh rosemary leaves. (Organic Rosemary x 1)
2 garlic cloves, crushed. (Organic Garlic x 1)
1.5kg chat potatoes. (Chat Potato 1kg)
BASIC GRAVY (MAKES 2 TO 2 1/2 CUPS)
2 cups beefstyle stock. (San Elk Beef Bone Organic Stock)
3/4 cup red wine vinegar. (Mount Zero Olives Red Wine Vinegar)
2 1/2 tablespoons plain flour. (Kialla Foods Organic Unbleached Plain Flour 1kg)
Preheat oven to 200°C/180°C fan-forced. Lightly grease roasting pan. Place lamb in pan. Combine oil, rosemary and garlic in a bowl. Rub half the oil mixture over lamb. Season with salt and pepper. Roast for 15 minutes.
Reduce oven temperature to 180°C/160°C fan-forced. Roast lamb, basting with remaining oil mixture every 20 minutes, for 1 hour 15 minutes for medium or until cooked to your liking. Add potatoes to pan for last 40 minutes, turning halfway through cooking.
Remove lamb from oven. Cover loosely with foil. Stand for 10 minutes. Carve. Serve with potatoes.
Basic Gravy: Transfer meat (and any vegetables) to a plate to rest. Combine stock and red wine in a jug. Skim fat from roasting pan, leaving 1 1/2 tablespoons pan juices and fat in pan. Place pan over high heat. Add flour. Cook, stirring with a wooden spoon, for 1 to 2 minutes or until mixture bubbles and becomes golden. Add juices from resting meat. Slowly add stock mixture to pan, stirring constantly. Cook, scraping pan, for 8 to 10 minutes or until thickened.
Preparing and carving: Pour half the oil mixture over lamb. Rub mixture over lamb.
Use a straight-edged (flat-bladed) carving knife, not serrated. Always carve across the grain to ensure slices are tender, and make sure you let the meat rest before carving. This will ensure it retains its juices, making carving easier and the meat softer.