Never fail roast lamb

Roast lamb with quinoa, pumpkin, sweet corn and asparagus
Roast lamb with quinoa, pumpkin, sweet corn and asparagus

Never fail roast lamb is easy as putting a lump of meat into an oven and drooling for a few hours. Trust me. Cooking lamb low and slow is the key.

It’s been a few months since I’ve roasted a joint of lamb. Tonight I wanted a lamb dinner with enough meat left over for lunches.

I bought my rolled boneless shoulder of lamb from Coles this morning along with half a butternut pumpkin (squash for my north American friends), some Aussie spears (asparagus), tricolour quinoa and sweet corn.

I also wanted to use some spike seasoning to help me remember Barb by.

Never fail roast lamb
Recipe Type: Dinner
Cuisine: Australian
Author: [url href=”http://about.me/garydlum”]Gary Lum[/url]
Prep time:
Cook time:
Total time:
Serves: 1
Ingredients
  • Rolled lamb shoulder (boneless) 1.1 kilogram
  • Olive oil for rubbing my meat
  • Spike seasoning 1 teaspoon
  • Smoked paprika 1 teaspoon
  • Paprika 1 teaspoon
  • Mixed dried Italian herbs 1 teaspoon
  • Chinese five spice 1 teaspoon
  • Garlic salt 1 teaspoon
  • Brown sugar 1 teaspoon
  • Butternut pumpkin (squash) ½
  • Tricolour quinoa ½ cup
  • Water 1 cup
  • Sweet corn 1 cob
Instructions
  1. Get the lamb to room temperature
  2. Rub the lamb lovingly with some olive oil
  3. Prepare the spice rub and then gently rub it into the oiled up meat
  4. Put the meat onto a rack in a baking tray which has the quinoa and water added
  5. Cover tightly with some aluminium (note the spelling and pronunciation my north American friends) foil
  6. Put the baking tray into a preheated oven at 150 °C for 3 hours
  7. With 1 hour left start preparing the butternut pumpkin (squash) by removing the seeds and oiling up the surface and then placing oiled surface down on some baking paper on a baking tray
  8. Wet the corn cob under running water and wrap in some aluminium foil and add to the tray with the pumpkin
  9. Place the pumpkin and corn into the oven with 60 minutes cooking to go
  10. At three hours remove everything from the oven
  11. Place the meat onto a plate and cover with aluminium foil and rest for 20 minutes
  12. Spoon out the cooked quinoa and drain
  13. Cut the the pumpkin into slices
  14. Unwrap the sweet corn
  15. Carve the lamb into thick slices
  16. Put the spare meat and pumpkin and quinoa into containers and refrigerate
  17. Plate up and shoot a photograph
  18. Eat the meal
  19. Wash the dishes
  20. Write the recipe
  21. Blog (verb)
Related post  Meat loaf surprise

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Dinner preparation from Gary Lum on Vimeo.

Dinner preparation

For breakfast I had a light meal of fried eggs with cheese and wasabi sesame seeds. I’d had a crapulent sleep.

2015-11-28_07.47.41_001_GARY_LUM_FB

For lunch I made a burger on a bed of spinach with some cheese and capsicum.

Cheese burger with spinach and capsicum and agrum

So what do you think of my never fail roast lamb? Would you try to cook it?

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