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.
- 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
- Get the lamb to room temperature
- Rub the lamb lovingly with some olive oil
- Prepare the spice rub and then gently rub it into the oiled up meat
- Put the meat onto a rack in a baking tray which has the quinoa and water added
- Cover tightly with some aluminium (note the spelling and pronunciation my north American friends) foil
- Put the baking tray into a preheated oven at 150 °C for 3 hours
- 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
- Wet the corn cob under running water and wrap in some aluminium foil and add to the tray with the pumpkin
- Place the pumpkin and corn into the oven with 60 minutes cooking to go
- At three hours remove everything from the oven
- Place the meat onto a plate and cover with aluminium foil and rest for 20 minutes
- Spoon out the cooked quinoa and drain
- Cut the the pumpkin into slices
- Unwrap the sweet corn
- Carve the lamb into thick slices
- Put the spare meat and pumpkin and quinoa into containers and refrigerate
- Plate up and shoot a photograph
- Eat the meal
- Wash the dishes
- Write the recipe
- Blog (verb)
Click on a thumbnail to open the gallery and then scrolled through the images
For breakfast I had a light meal of fried eggs with cheese and wasabi sesame seeds. I’d had a crapulent sleep.
For lunch I made a burger on a bed of spinach with some cheese and capsicum.