Lamb really benefits from the roasting process as it brings out its rich, succulent flavour. And with lamb, the classic way of roasting is with garlic and rosemary. That is how it’s done in this recipe by Cle Dubai.
Roasting also has the added advantage of filling your kitchen with delicious, mouth watering aromas that invites you to dig in. The most important thing while roasting lamb is to not over cook it- it needs to be a little pink on the inside and you have a job well done.
| Quantity | Ingredients |
|---|---|
| 1 teaspoon | sea salt |
| to taste | garlic- crushed with 1 teaspoon sea salt |
| to taste | rosemary |
| 3 table spoon | Baharat (spice mixture) |
| 1piece | lemon |
| 1 kg | leg of lamb |
| 80ml | olive oil |
| 6 pieces | whole shallots |
| 12 pieces | small potatoes |
| 12 pieces | baby carrots |
| 3 pieces | parsnips, halved |
| half piece | small butternut pumpkin, peeled and cut into wedges |
Preparation method
1. Preheat the oven to 220°C.
2. Mix the garlic paste with the baharat. Cut the lemon in half and rub it all over the lamb.
3. Use your fingers to massage the spice paste all over the meat, making sure you get into all the cavities.
4. Put half of the olive oil into a baking dish, add the lamb and cook in the centre of the oven for 20 minutes. Turn the oven down to 180°C and cook the lamb for a further 20 minutes.
5. Now take the dish out of the oven and pour the rest of the oil into the base of the pan.
6. Add all the vegetables, garlic and rosemary and sprinkle with a little salt. Shake them around as well as you can to coat with the oil.
7. Put the pan back in the oven and cook for another 40 minutes. Check from time to time and turn the vegetables around in the pan to make sure they cook evenly.
8. The 80 minutes’ cooking time will give a medium–rare result. Allow the meat to stand for a good 10 minutes before carving and serving with the pan juices.
