Sunday roasts… Lamb

I use shoulder or leg for roasting, I prefer bone-in as the bone acts as a heat conductor and adds to the flavour. I use the same method as brisket. I like to cook lamb with white wine, not red. Herbs that go well with lamb are thyme, oregano and rosemary. My go-to condiment for lamb is redcurrant jelly, dijon mustard is also a good accompaniment.

When a recipe calls for pink or medium cooked lamb, I opt for a french trimmed rack. I wrap the bones individually, in foil and then sear the lamb on all sides in a hot pan with a splash of olive oil. Roast in the oven, until cooked to your liking. Use a thermometer. Rest the meat and remove the foil before slicing or serving. You can leave the rack whole if you like, trendy restaurants serve it as ‘2 bone chops’.

Sunday roasts… Lamb
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