Here is my Australia Day roast lamb dinner. You may recall on Sunday I cooked a standing rib roast and in that post embedded a YouTube video outlining the marketing campaign for Australia Day roast lamb.
Before we get to dinner though let’s look at how I spent some of my Australia Day.
For breakfast I enjoyed a green and gold omelet with Coon cheese, a good Australian cheese.
I then went for a walk around Lake Ginninderra.
So I spent a good portion of today cleaning the apartment for a rental inspection tomorrow and also binge watching World War II in colour on Netflix. Nothing like learning a little modern history while my Australia Day roast lamb was cooking. I’m so grateful to the warfighters and civilians who fought and died for our freedom and our way of life.
So this Australia Day roast lamb was all about a low slow oven cook. I used the leftover beef stock and quinoa with green peppercorns from my roast beef to enrich the flavour of my roast lamb.
- Boneless lamb shoulder
- Green peppercorns
- Beef stock
- Kale coleslaw
- Sweet corn
- Coon cheese shredded
- Crushed mixed nuts
- Prepare a baking tray with the beef stock, quinoa, green peppercorns, carrots, onion, apple and rosemary.
- Lay the lamb on top
- Cover with aluminium foil
- Cook at 120 °C for 3 hours
- After 2 hours add a cob of sweet corn wrapped in aluminium foil
- At 3 hours remove everything from the oven and allow everything to rest for 20 minutes
- Ladle out some quinoa, green peppercorns and rosemary and with a little fatty stock add it to the kale coleslaw and then add some crushed mixed nuts and Coon cheese
- Slice the lamb and plate up
- Vacuum pack the remaining lamb
- Shoot a photograph
- Eat the meal and consider what Australia Day means to me
- Wash the dishes
- Write the recipe
- Blog (verb)
The rest of the meat has been divided in half and vacuum packed for future meals.