A very easy lamb roast! Lamb is kind of an institution here in New Zealand. It’s also very tasty ^_^
Here’s a very simple roast I make when I don’t have much energy to be creative (there will be more creative roasts here now that we’ve entered winter, roasted lamb is nice in these cold days, specially if just the slow cooking in the oven is enough to heat the house!)
What do we have there?
- Lamb Shanks. Rather, whatever piece of lamb happened to be on offer at the supermarket 🙂
- Potatoes.
- Onion.
- Garlic (which I apparently forgot to put in the pic).
- Olive oil.
- Pepper.
- Paprika powder.
So, start by putting a bit of olive oil to grease the bottom of an oven tray bigh enough to fit the amount of things you want to cook without much trouble. Peel the potatoes, slice them up in thick slices, and put them at the bottom. Slice the onion in similarly thick slices, and put it on top of the potatoes. Sprinkle generously with pepper and paprika, and throw some pieces of chopped garlic on top. Then put the lamb there too.
If you want, you can do as I did there and make some cuts into the lamb, and insert some pieces of garlic into the cuts as well. Pre-heat the oven to 180°C, and put the tray in. A few minutes afterwards, pour a glass of water over the lamb, so that it roasts a bit more slowly and juicily.
We’re going to take an hour to roast this, just turn the lamb after 30 minutes, and keep an eye on it. If it looks too dry, give it a bit more water.
End result? Something like this!
Yum yum! The center was still nice and pinky, but without being raw in the least. You can also use wine if you don’t want plain water.
Happy lamb eating!