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.

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.
Using a pointy knife, stab the top of the joint at regular intervals. Stuff each hole with a small sprig of fresh rosemary.
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.
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.
Turn the joint and potatoes over and roast for an additional 30 minutes.
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.
Article provided by:

  My reviews

Share your thoughts. Add a comment or review.Click emoticons to add.

How would you rate it overall?

Not great Excellent
How difficult was it to prepare?


My recently viewed recipes

My recent searches