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If you're looking for an alternative to a traditional lamb roast, then try this delicious recipe from Todd Heatly
Rub the meat with salt and pepper, olive oil and Chopped Rosemary and Marjoram
Place potatoes skin down in pan with a drizzle of olive oil and then pour on the white wine
Place meat (skin up) in the pan and then arrange the lemon sliced around the meat
Transfer to the oven and cook for an hour at 180 degrees.
After first hour, turn over meat, rearrange potatoes and turn temperature down to 140 degrees and cook for a further 1 hours.
Remove from oven, leave to rest for 15mins
De Glazing Pan:
Place cooking pan on gas hob and turn heat to high (pour out excess oil, but do not discard cooking juices!)
Mix gravy granules and water, stir well and be sure to remove all lumps
Pour in gravy mix and with the back of spoon loosen meat and potatoes pieces left from cooking
Once gravy has thickened strain into jug for service
Freshly Podded pears with Mint & Marinated Feta:
Place peas in bowl with chopped mint and combine
Crumble over Persian Feta and then shave lemon rind with microplane over top of peas
Drizzle over feta oil (or fresh oil if you prefer a fruitier taste)
Squeeze over half a lemon to taste
If you like your peas warm (never cook!) place in microwave for approx. 2 min (checking often to make sure they do not cook) heat until warm
Place Lamb on board or platter and roughly chop with kitchen shears. Place Podded peas and Roast potatoes in bowls on side and squeeze a half of lemon over lamb. Serve with Pan Juice gravy.
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