Easter roast lamb with ginger rub
This is the piece of meat that is about to come out of my oven ... a 4.25k boned saddle of lamb, enough for 16 - and, I hope, for some leftovers tonight and tomorrow.
It has been pierced with slivers of garlic and little twigs of rosemary, then rubbed with a mixture of grainy mustard, soy sauce, olive oil and ground ginger. We then consulted Hugh Fearnley-Whittingstall's Meat for cooking times: 40 minutes at 230C, then 15 minutes per 500g, then 15 minutes' rest. Actually, it's resting for longer, because otherwise the roast potatoes won't crisp.
With it: roasted onions, kale, cauliflower with anchovy breadcrumbs, carrots, Pugliese broad beans, roast potatoes and parsley mashed potatoes. Also fabulous gravy - the roasted bones, a mirepoix under the meat, water from the vegetables, some rather good Rioja leftover from dinner last night, a little balsamic vinegar. Mmm
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4 comments:
Terrific, Joanna, I hope to follow suit one day with your recipe. Happy Easter.
That is truly an Easter feast!
Grrr. Our lamb is already in the oven, it has the garlic and the rosemary, but is lacking that wonderful sounding rub. I should have come here first. Still I suppose it is a good excuse to have lamb again next weekend!
Did the lamb turn out well Joanna? The gingery marinade sounded fantastic. I hope the meat resting/potato cooking all fell into place!
There were just two of us to feed this Easter so we had Jamie Oliver's pork belly with sweet and sour rhubarb sauce (gorgeous)
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