Roast Lamb (with video)
Lamb is a very misunderstood meat in Japan. Most people I speak to say that lamb smells bad. In Japan, I agree. However, is it lamb? or is it mutton? What is the difference?
Ingredients
- 2 tablespoons oil
- 1 leg of lamb (about 1.5kg)
- 1 clove of garlic
- Marmalade
- Fresh Rosemary
- 3 medium sized potatoes
- 1 Kumara (sweet potato)
- 1 carrot
- 1 onion
- 1 broccoli head
- 1 cup Green peas
Method
Cut the top of the lamb about 1cm deep, 2cm apart. Slice the garlic and remove the rosemary leaves from the stalks and put in the slices in the lamb. Spread some marmalade over the top of the lamb. Bake in a pre-heated oven for about ninety minutes on a tray with the oil.
Cut the potatoes, Kumara, carrots and onions into large bite sized pieces. Par boil the vegetables (keep the water) and add to the lamb tray, covering in the oil about 10 - 15min after the lamb starts baking.
Remove the lamb and vegetables from the oven about every 20min and turn the vegetables in the oil. The vegetables should be golden crunchy on the outside and soft in the middle. Remove from the oven after 90min, keeping the oil and juices in the oven tray. Place on a carving tray or wooden board and carve about 2mm thick.
Just before the lamb is ready, boil the peas and broccoli in the water from the potatoes and keep the water for the gravy.
Gravy
Ingredients
- 2 heaped tablespoons Gravy mix
- Sliced mushrooms
- Salt & pepper to taste
- 1/4 cup red wine
Method
Use the baking tray to make the gravy. Put the tray on the hotplate, add the gravy mix, mushrooms, and a cup of water from the vegetables, stirring constantly. Add salt & pepper to taste. For a little extra flavour, add about a quarter cup of red wine.... Then drink the rest of the red wine with the meal!! (Of course, I recommend Oztralian red wine!)
Mint sauce
Ingredients
- 1/2 cup finely chopped fresh mint leaves
- 1 cup vinegar
- 2 tablespoons white sugar
Method
Rinse young, healthy mint leaves, cut off the stems, and chop into fine pieces. Bring vinegar to a simmer in a small saucepan, add sugar and chopped leaves. Simmer for about 20 minutes. Add more sugar or add a little water to taste, depending on how strong or how sweet you want the sauce. (I added a little water.)
Vinegar has natural preservative qualities, and mint sauce should keep for 2 to 3 months in cold storage or for 6 to 8 months in the refrigerator.
Simon's note... Add some gelatine to make Mint Jelly!... Fantastic!! Serve with Roast Lamb, Grilled Lamb Chops
Shepherds Pie
I love this! With your leftover Roast lamb, add some vegetables, a can of good-ol English Baked Beans, mashed potato topping and.... Mmmmm
Ingredients
- 300 - 400g of leftover cooked Roast lamb including the leftover vegetables and gravy
- 1 onion
- 1 carrot
- 3 - 4 potatoes
- 1 can Baked Beans
- 1 large tomato
- Lea & Perrins Worcestershire Sauce®
- Mint sauce
Method
Mince all the leftover ingredients and the onion and carrot together. Fill a large oven dish to about 2/3 and add salt & pepper, mixing well. Press the mixture down to form an even surface. Add a layer of baked beans on top. Slice the tomato thickly and layer over the baked beans. Boil the potatoes, mash with butter and salt & pepper. While still warm, carefully layer the mashed potatoes on top of the baked beans. Score the top of the mashed potato with a fork so it will cook a little crispy on top when it is baked. Pre-heat the oven to 200c, and bake for about 45min or until golden brown and crispy. Serve with Lea & Perrins Worcestershire Sauce®
Marinaded Lamb Fillet
Ingredients
- 1 Leg Lamb Fillet
- 2 Tsp Soy Sauce
- 1 Tsp honey
- 1/2 Tsp Chilli powder
- 2 Tsp Oil
- 1/2 Tsp Curry powder
Method
Combine all the above ingredients except the lamb. Ask your butcher for a “Boned Leg of Lamb”. Or buy it with the bone in and with a sharp knife, cut down to the bone along the length of the leg. With the tip of the knife, carefully trim around the bone as close as possible. Alternatively, visit www.themeatguy.jp , and Jason will sell you a leg with the bone cut out. Cut the lamb into 2 pieces. (Probably you will have just under 1kg for each piece.) Rub the marinade mixture over the lamb, store in a sealed plastic bag in the refrigerator overnight. By removing as much as the air as possible, the meat will be well covered by the marinade. Before cooking, wrap the lamb in tin-foil. Cook for about an hour on the edge of the barbeque or at a medium temperature in the oven.
Serve with Peanut Sate Sauce! (Yes I do have a recipe, but I can’t tell you because it’s a family secret!)
