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How to cook roast lamb video

Article by: OriginalNakedChef  |  Video by: OriginalNakedChef


Roast lamb is perfect for Easter or Sunday lunch. This lamb joint is succulent, tender and packed full of flavour. It’s seasoned with rosemary, salt and pepper and slow-roasted. It takes three hours to cook, but it’s really worth it.

1
Preheat the oven to 150 C / Gas 2 oven. Take one 2kg lamb shoulder joint and cut long incisions, about 5mm deep along the length of the joint. Rub salt and pepper all over the meat using your hands.
2
Using a pointy knife, stab the top of the joint at regular intervals. Stuff each hole with a small sprig of fresh rosemary.
3
Drizzle a little olive oil into a roasting tin and spread with your fingers to coat the bottom. Transfer joint into the roasting tin. Roast for 3 hours in the preheated oven.
4
After 1 ½ hours of cooking time, turn the joint over and add peeled and par-boiled potatoes to the roasting tin. Roast for 1 hour.
5
Turn the joint and potatoes over and roast for an additional 30 minutes.
6
Remove lamb from oven, cover loosely with foil and rest in roasting tin for 15 to 20 minutes. Carve and serve with the roast potatoes.
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OriginalNakedChef

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