After growing up on a sheep farm I was over lamb by the time I made it to the big smoke at age 17. It is now exactly 10 years on and my love of lamb has been re-kindled for some time. Needless to say I can't go past a lamb roast, to me there really is no other roast. That doesn't mean the standard lamb roast is always the best way to go, in fact if you want to tart up your next lamb roast to impress why not try adding quince paste and some spices. Do I have your attention? Read on...
- Preparation time
- 40 minutes
- Cooking time
- 90 minutes
- 1 leg of lamb, approximately 1.5kg
- 3 cloves garlic, peeled
- 2 sprigs rosemary
- 2 tsp fennel seeds
- 2 tsp sweet paprika
- salt, to season
- 1/4 cup olive oil
- 4 potatoes, halved
- 4 carrots, peeled and halved
- 4 slices of pumpkin
Preheat oven to 180°C.
- Slice the garlic into small pieces and break off the rosemary leaves. Place the lamb leg into a large roasting tin and score the meat in places, stuffing with a piece of garlic and rosemary leaves. Repeat this on the underside of the roast.
- Into a bowl, crush two cloves of garlic, add any remaining rosemary leaves, fennel seeds, paprika and oil and mix well. Pour the mixture over the lamb and rub into the meat. Season with salt.
- Place the lamb in the oven and cook for 30 mins.
- Meanwhile, warm the quince paste to make it easier to spread. Remove the leg of lamb from the oven and place all the prepared vegetables in the roasting tin around the lamb, tossing them in the juices, season to taste. Then spread the quince paste over the lamb.
- Return the pan to the oven and cook for a further 60 minutes or until the juices of the lamb are clear when the meat is pricked.
Slice the lamb and serve with steamed greens and gluten free gravy if you desire.
The rule of thumb when cooking a roast is to cook it for 25 - 30 minutes per 500g. A note on the vegetables also, if you can't fit them all in the roasting dish leave them in a separate pan and toss them in olive oil before seasoning. Feel free to roast your favourite vegetables, you don't have to stick to ours!