We at Adelaide Appliance Gallery know that #Adulting can be hard. Maybe you have just moved out of home and are learning the ropes of cooking and cleaning your house. Well, this series is for you!
Many people are scared to cook lamb roast for their family because it can go horribly wrong very, very quickly, especially if you have no clue about what you’re doing. If you want to impress your friends and family then follow these steps and you will be on your way to whipping up the perfect lamb roast.
Now, before we get into the recipe you know that a good lamb roast does need a good oven. In fact, any type of cooking needs a decent oven. Luckily for you, we have a huge range of ovens on display at Adelaide Appliance Gallery including steam ovens and ovens with the highest technology in the market, so if you’re serious about getting your Gordon Ramsay on then you need to be set up with the right tools.
Alright, how to cook a roast lamb.
Ingredients
Lamb leg on the bone
3 tablespoons of olive oil
Salt
Black pepper
6 cloves of garlic
3 Rosemary sprigs, chopped (without the woody part, just the leaves)
Method
Take the lamb out of the fridge and let it rest on the bench for an hour before cooking.
Preheat your oven to 200 degrees
Plop your lamb on a chopping board and drizzle the oil over it. Sprinkle the salt and pepper and rosemary and give it a good rub.
With a small knife, cut 6 slits into the lamb. Spread them out randomly, you are creating pockets for the cloves of garlic.
Stick the peeled cloves of garlic into the slits.
Place your lamb into a baking dish.
Pour a little more oil over the lamb, cover it with foil and put into the oven.
Cook the lamb for 1 hour 15 minutes if you want it pink, or 1 hour 30 minutes if you like it more well done.
Check it every so often to make sure it is not burning.
Take off the foil for the last 12 minutes of the cook.
Remove from the oven and let stand 15 minutes before carving
Now, roast lamb is normally accompanied by roast veggies, so you can also get fancy and peel a few potatoes and carrots and throw them in a baking dish with olive oil, salt and pepper. Cover with foil, bake on 180 degrees until soft. If you decide to do veggies, put them in the oven 30 minutes after the lamb.
Adulting doesn’t need to be hard. We have faith in you! Come and visit us in the Adelaide Appliance Gallery showroom and we can hook you up with the right oven and show you how to use it.