Roast lamb

Slow roast lamb with quinoa and onions served with kale coleslaw

Posted by Gary

It’s been a cold weekend in Canberra which motivated me to have roast lamb again.

I love a slow roast lamb, especially the shoulder joint. The lamb shoulder joint has deliciously fatty flesh and is full of lamb flavour.

After a morning walk and some Sunday ritualistic ironing and Star Trek watching I pulled out the lamb to get to room temperature. My plan was a three hour cook and a 30 minute rest. I then enjoyed watching the Summernats on 7mate and the burnout competition 

Slow roast lamb with quinoa and onions served with kale coleslaw
 
Recipe Type: Dinner
Cuisine: Australian
Author: Gary Lum
Prep time:
Cook time:
Total time:
Serves: 1
Ingredients
  • Boneless butterflied shoulder of lamb
  • Onions
  • Quinoa
  • Mixed dried herbs
  • Curry powder
  • Salt
  • Pepper
  • Vegetable stock
  • Kale coleslaw
  • Coleslaw dressing
Instructions
  1. In a casserole lay out some sliced onion and add a cup and half of stock
  2. Add some quinoa and dried mixed herbs along with some curry powder
  3. Lay in the lamb
  4. Rub the lamb with curry powder, dried mixed herbs and salt
  5. Cover the casserole and put it into an oven at 150 °C for three hours
  6. After three hours remove the casserole and allow the meat to rest for thirty minutes
  7. Put the lamb with the onions and quinoa into a bowl
  8. Prepare the coleslaw
  9. Plate up the lamb, the onions and quinoa and the coleslaw
  10. Shoot a photograph
  11. Eat the meal
  12. Wash the dishes
  13. Write the recipe
  14. Blog (verb)
 

 

Onions, quinoa and herbs at the bottom of my casserole SONY ILCE-7S with E 35mm F1.8 OSS at 35mm and f/4, 1/50sec, ISO 800
Onions, quinoa and herbs at the bottom of my casserole SONY ILCE-7S with E 35mm F1.8 OSS at 35mm and f/4, 1/50sec, ISO 800
Boneless butterflied shoulder of lamb rubbed with curry powder and dried mixed herbs and salt SONY ILCE-7S with E 35mm F1.8 OSS at 35mm and f/4, 1/50sec, ISO 1250
Boneless butterflied shoulder of lamb rubbed with curry powder and dried mixed herbs and salt SONY ILCE-7S with E 35mm F1.8 OSS at 35mm and f/4, 1/50sec, ISO 1250
Out of the oven, slowly cooked boneless butterflied shoulder of lamb with quinoa and onions in a rich sauce SONY ILCE-7S with E 35mm F1.8 OSS at 35mm and f/4, 1/50sec, ISO 1600
Out of the oven, slowly cooked boneless butterflied shoulder of lamb with quinoa and onions in a rich sauce SONY ILCE-7S with E 35mm F1.8 OSS at 35mm and f/4, 1/50sec, ISO 1600
Out of the casserole, roast lamb with quinoa and onions SONY ILCE-7S with E 35mm F1.8 OSS at 35mm and f/8, 1/50sec, ISO 3200
Out of the casserole, roast lamb with quinoa and onions SONY ILCE-7S with E 35mm F1.8 OSS at 35mm and f/8, 1/50sec, ISO 3200
Slowly cooked lamb with quinoa and onions served with a kale coleslaw NIKON D7100 with 40.0 mm f/2.8 at 40mm and f/8, 1/100sec, ISO 400
Slowly cooked lamb with quinoa and onions served with a kale coleslaw NIKON D7100 with 40.0 mm f/2.8 at 40mm and f/8, 1/100sec, ISO 400

What did you have for dinner? Was it roast lamb?

Roast lamb and roast beetroot salad

Posted by Gary

Sure it’s a warm Spring day but that doesn’t mean you can’t slowly roast some Spring lamb and enjoy a salad for dinner.

This boneless roast lamb loin is easy to cook but not as easy as cooking beetroot. To prepare beetroot I just top and tail them, clean them in cold water and place on some aluminium foil. I spray them with a little olive oil and scrunch up the foil for an airtight seal. Then into the oven at 150 °C for an hour. I put them straight in the refrigerator and use them in salads.

Boneless lamb loin roast SONY ILCE-7S with E 35mm F1.8 OSS at 35mm and f/4, 1/100sec, ISO 2500
Boneless lamb loin roast SONY ILCE-7S with E 35mm F1.8 OSS at 35mm and f/4, 1/100sec, ISO 2500
Boneless lamb loin roast SONY ILCE-7S with E 35mm F1.8 OSS at 35mm and f/4, 1/100sec, ISO 8000
Boneless lamb loin roast SONY ILCE-7S with E 35mm F1.8 OSS at 35mm and f/4, 1/100sec, ISO 8000
Sunday dinner. Roast lamb and salad. NIKON D7100 with 90.0 mm f/2.8 at 90mm and f/8, 1/50sec, ISO 400
Sunday dinner. Roast lamb and salad. NIKON D7100 with 90.0 mm f/2.8 at 90mm and f/8, 1/50sec, ISO 400

 

 

Roast lamb and roast beetroot salad
 
Recipe Type: Dinner
Cuisine: Australian
Author: Gary Lum
Prep time:
Cook time:
Total time:
Serves: 1
Ingredients
  • Boneless lamb loin
  • Roasted beetroots
  • Cos lettuce
  • Spring onions
  • Fried onions
  • Onion
  • Sesame seeds
  • Capsicum
  • Radish
  • Honey
  • Grapeseed oil
Instructions
  1. Cut up an onion and put in the bottom of a casserole
  2. Place the boneless lamb loin on top
  3. Add in some mixed dried herbs, powered garlic and curry powder
  4. Add a little water
  5. Roast at 150 °C for two hours
  6. Make a salad with the lettuce, capsicum, spring onions, fried onion, sesame seeds, and radish
  7. Dress the salad with the honey and oil after heating it in a microwave oven
  8. Slice the meat and add it with the cooked onion to the salad
  9. Mix it all up and add to a large bowl
  10. Shoot a photograph
  11. Eat the salad
  12. Wash the dishes
  13. Write the recipe
  14. Blog (verb)
  15. Expect lots of farting later in the evening
 

 

 

 
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Roast lamb loin dinner

Posted by Gary

Sunday dinner roast lamb is the best

I love roast lamb and this one was so easy to prepare

Lamb loin roast before it goes in the oven | SONY ILCE-7S with E 35mm F1.8 OSS at 35mm and f/2.8, 1/100sec, ISO 250
Lamb loin roast before it goes in the oven | SONY ILCE-7S with E 35mm F1.8 OSS at 35mm and f/2.8, 1/100sec, ISO 250
Lamb loin roast straight from the oven | SONY ILCE-7S with E 35mm F1.8 OSS at 35mm and f/2.8, 1/100sec, ISO 1600
Lamb loin roast straight from the oven | SONY ILCE-7S with E 35mm F1.8 OSS at 35mm and f/2.8, 1/100sec, ISO 1600
Sunday dinner. Lamb loin roast and salad. NIKON D7100 with 90.0 mm f/2.8 at 90mm and f/16, 1/25sec, ISO 400
Sunday dinner. Lamb loin roast and salad. NIKON D7100 with 90.0 mm f/2.8 at 90mm and f/16, 1/25sec, ISO 400
Roast lamb loin dinner
 
Recipe Type: Dinner
Cuisine: Australian
Author: Gary Lum
Prep time:
Cook time:
Total time:
Serves: 1
Ingredients
  • Lamb loin roast
  • Cos lettuce
  • Radish
  • Spring onion
  • Capsicum
  • Sesame seeds
  • Honey
  • Olive oil
  • Onion
Instructions
  1. Cut an onion into thick rings and put into the bottom of a casserole
  2. Place the rolled lamb loin on the onions
  3. Add a cup of stock and some red wine
  4. Rub some curry powder, pepper and dried mixed herbs on the meat
  5. Put the lid on and roast for three hours at 130 °C
  6. At the end of the cooking time remove the casserole and allow the meat to rest for 30 minutes
  7. Make a salad and dress with warmed olive oil and honey
  8. Shred the meat and add to the salad
  9. Shoot a photograph
  10. Eat the meal
  11. Write up the recipe
  12. Blog about it
 

 
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One pot roast lamb shoulder roll with vegetables

Posted by Gary

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. 

Sunday night dinner. One pot roast lamb and vegetables.
Sunday night dinner. One pot roast lamb and vegetables.
One pot roast lamb shoulder roll with vegetables
 
Recipe Type: Dinner
Cuisine: Gary’s grub (Australian blokes’ tucker)
Author: Gary Lum
Prep time:
Cook time:
Total time:
Serves: 1
A one pot recipe to minimise washing up and wasting time on domestic tasks
Ingredients
  • 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)
Instructions
  1. Pre-heat your oven to 150 °C
  2. Massage lovingly the dry rubbing mix into the meat
  3. In a heavy casserole place the rolled lamb shoulder
  4. Add half a cup of water
  5. Cover with the lid
  6. Put into the oven for two hours
  7. At the two hour mark, add the vegetables into the simmering juices (this will mostly be lamb fat YUM)
  8. At the three hour mark remove the casserole from the oven and remove the lid
  9. Place the meat in a dish and rest in a warm spot for 20 minutes
  10. Spoon out the vegetables and drain of oil, fat and water
  11. 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.
  12. Plate up the meat and add the vegetables.
  13. Shoot a photograph (I used my Nikon D7100 and Tamron 90 mm MACRO lens 1/100 seconds, f/5.6 and ISO 400)
  14. Eat the meal
  15. Pray the fat and oil doesn’t form a plaque in my ventricular arteries or my carotids
  16. Wash the dishes and the one pot
  17. Write the recipe
  18. Write the blog post
  19. Hope someone reads the recipe and likes the images and writes a comment
 
Notes
This is dead easy

Roast lamb and vegetables

If you have any comments or questions please send me a comment in the space below.

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Sunday lunch. Chicken schnitzel with tasty Coon cheese and avocado.
Sunday lunch. Chicken schnitzel with tasty Coon cheese and avocado.