A one pot roast lamb that anyone can cook
I’m thinking of tagging my meal recipes as Gary’s grub. I’ve been using the tag dude food but that’s not a term that seems popular in Australia.
One pot roast lamb shoulder roll with vegetables
Recipe Type: Dinner
Cuisine: Gary’s grub (Australian blokes’ tucker)
A one pot recipe to minimise washing up and wasting time on domestic tasks
- A small rolled lamb shoulder roast (between 500 and 750 g), these are available in supermarkets
- Herbs and spices to rub into the skin (take your pick, I used curry powder, salt, pepper, mixed dried herbs)
- Frozen peas (as much as you like)
- Frozen broccoli (as much as you like)
- Frozen spinach (as much as you like)
- Pre-heat your oven to 150 °C
- Massage lovingly the dry rubbing mix into the meat
- In a heavy casserole place the rolled lamb shoulder
- Add half a cup of water
- Cover with the lid
- Put into the oven for two hours
- At the two hour mark, add the vegetables into the simmering juices (this will mostly be lamb fat YUM)
- At the three hour mark remove the casserole from the oven and remove the lid
- Place the meat in a dish and rest in a warm spot for 20 minutes
- Spoon out the vegetables and drain of oil, fat and water
- Slice the meat to the thickness you like and put onto a plate with the remainder of the meat put it in plastic containers for refrigeration. This meat makes great lunch meat.
- Plate up the meat and add the vegetables.
- Shoot a photograph (I used my Nikon D7100 and Tamron 90 mm MACRO lens 1/100 seconds, f/5.6 and ISO 400)
- Eat the meal
- Pray the fat and oil doesn’t form a plaque in my ventricular arteries or my carotids
- Wash the dishes and the one pot
- Write the recipe
- Write the blog post
- Hope someone reads the recipe and likes the images and writes a comment
This is dead easy
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