This very simple, yet totally satisfying roast lamb is a winner for any family gathering. Or if you’re stuck in lockdown, then a deliciously indulgent way to pass the time. We made this on Easter Sunday and added in some sizzling goosefat potatoes into the mix. Lamb is currently in season so I thought I’d share for some foodie inspiration.
What you’ll need
- A BBQ
- Roasting Dish or Clay Dish
- Leg o lamb
- Fresh rosemary
- A few cloves of garlic
- Half a kilo of parboiled white potatoes
- Tsp dried oregano, tsp rosemary, tbsp salt and ground black pepper
- Olive oil (as much as you need to rub the lamb down with)
- Couple of tbsp’s goose fat
Prep yo lamb. Run a sharp knife across the lamb to score it in a criss-cross pattern. Combine the dried oregano, rosemary, sale and pepper in a bowl. Rub your lamb in olive oil then rub in the dried herb and seasoning mix. Into the criss-cross grooves smoosh some garlic wherever you can find a gap and add some sprigs of fresh rosemary.
Get your BBQ to a stable 180° C and if you have the space add some brick columns to prop up the roasting dish. If your BBQ is small then adding the roasting dish directly to the grill is totally fine.
Roast for about 2 – 2 1/2 hours depending on how you like your lamb. 2hrs got our to a nice medium which once rested was perfect!
About halfway through the cook, add a dish onto the grill (I added mine underneath the lamb, between the bricks) and get your goosefat nice and hot. Once the goose-fat is sizzling, throw in your potatoes and let those cook away for the duration fo the cook.
Take your lamb out and rest for around 20 -30 minutes while you prep the rest of your veg and potatoes…
When the lamb was resting I took the juice from the roasting dish, threw in a lamb stock cube, some bayleaves and the cooked garlic to make a gravey to accompany the meat. Just cook slowly over the stove (add some cornflour to thicken if you wish).
I hope you enjoy making this and eating this as much as I did.