|Lunch. Mum's roasties are ace :)|
I'm one of those meat eaters who will eat meat so long as it doesn't look like the thing it came from. The easiest way to turn me veggie would be to demand that I look at a picture of the cute fluffy thing it once was before tucking in to my dinner. My mother traumatised me further as a child (as if the Matthews roasts weren't enough) by once chasing me round our lounge with a fish that still had its head on, beady eyes staring balefully at me, before taking it into the kitchen and cleaving its head off in one clean move with the massive butchers knife she kept for such occasions. After that I'd only eat fish fingers because with the logic that only a six-year-old can have, they quite clearly won't made from fish.
When I was small and we used to go out in the car, my grandfather taught me to shout 'mint sauce' when we passed a field of sheep and 'Yorkshire puddings' on passing cows. When I realised what he meant, I went through a phase of only eating peanut butter sandwiches and eschewing any meat that wasn't mechanically recovered (six-year-old fish finger logic at work here). Miss A was happily bleating from the rear of the car today every time we passed a field of sheep. I am in no doubt that the child who happily ripped the head from the dog on her birthday cake (and swallowed it in one bite) will have any problems with whether or not to eat meat when she's older.
Back to the lamb, it got rave reviews from all the family so it wasn't sacrificed in vain. I only hope it's other legs were treated so kindly in the afterlife.
As far as I know, my mum just normally shoves her lamb in the oven completely 'naked'. It then gets slathered with mint sauce (something else I can't stand after overeating it as a child). So the idea of giving my fussy grandfather lamb with lemon in it, no mint sauce and gravy that wasn't Bisto was quite daunting. But he ate it, had seconds and even commented that he'd liked the lemony bits. Result!
|Resting before dinner|
Oh and we ate the rest of yesterday's Cinnamon and Blackberry cake for pudding. Kept really well in the fridge overnight - wasn't covered up and still just as soft as yesterday. Top eating weekend had by all.
Recipe - serves 6 From Olive Magazine
- 3 onions cut into large rings
- olive oil
- 1 lemon , zest peeled off and cut into 15-20 pieces
- 3 large sprigs thyme , broken into 15-20 small sprigs
- leg of lamb about 1.75kg
- Heat the oven to 200C/fan 180C/gas 6. Put the onion rings and garlic halves in a roasting tray with 4 tbsp water. Sit the lamb on top and rub the surface of the meat with oil.
- Stab the skin side of the lamb 15-20 times with a small, sharp knife, twisting to make small holes. Stuff the lemon zest and thyme sprigs into the holes. Season well.
- Roast for 1 hour 15 minutes for medium rare, 1 hour 30 minutes for medium, 1 hour 45 minutes for medium-well done and 2 hours for well done. Baste the lamb 3-4 times with the juices in the base of the tin as it cooks.
- Once cooked, rest on a plate or board for 20-30 minutes under foil.
For the Gravy
Pour excess fat from the tin, then sit it on the hob over a high heat. Stir 1 tbsp flour and 2 tbsp redcurrant jelly into the onions until the jelly melts. Add 175ml red wine. Boil for 30 seconds, add 350ml stock. Bring to a simmer and cook for 2-3 minutes until thickened slightly. Season then strain through a sieve.