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
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.
For lunch I made a burger on a bed of spinach with some cheese and capsicum.
So what do you think of my never fail roast lamb? Would you try to cook it?
If you want to know about the Little Monster Girl glass and mug click here.
It looks delicious and easy to prepare. I could give this one a try.
Please do MJ. Let me know how it turns out.
Man that lamb looks so juicy!! You did a great job Gary and I bet Barb would have approved 😀
Thanks Lorraine 😃😃😃
That all looks so nice! You’re a great cook! 😮
Thank you. I do like to cook (and eat it too). You’re very kind 😃😃😃