We had family round for Sunday lunch the other day, which was an occasion for a big bit of meat. I decided to make roast lamb, since we have lamb so rarely as it’s quite expensive but I saw some at a really good price at my new fave supermarket, Aldi. Roasts are great when you have guests because once they’re in the oven and you’ve cleared up the mess from the preparation, there’s little to do until the final five minutes when you just get everything out, carve the meat, and pile everything into dishes and on to the table. So you can sit chatting and drinking tea (or wine, or whatever takes your fancy) until it’s time to move everyone to the table, which always takes ages when you have lots of people around, which is fine because you really don’t need anyone under your feet in the kitchen at that moment when you’re simultaneously stirring gravy, carving meat, rescuing potatoes from the oven, and refilling the steamer because it ran out of water while you were chatting. See, roast lunches are easy!
I made the glaze for the lamb the night before, which took all of 10 minutes. Then, in the morning, for lunch at 12.30 I put the oven on at 9.30. We like our lamb to be cooked all the way through, still juicy but no red bits, so it takes some time to cook. Here’s how I planned the morning:
- 09.30 Oven on 200C
- 09.45 Lamb in oven 45 minutes
- 10.15 Pour over glaze, reduce temperature to 170C, baste every 15 minutes
- 10.45 Potato tray with oil in oven to heat; potatoes on to parboil
- 11.00 Reduce temperature to 150C and cover with foil; potatoes in oven
- 12.00 Lamb out from oven and rest on a board covered with foil; increase oven temperature to 220C to brown potatoes
- 12.10 Boil or steam vegetables; make sauce with juices from roasting tin
- 12.20/30 Serve!
And here’s the recipe. It’s so easy and really delicious as a change from simple roast lamb. And by the way, we followed up with chocolate and salted caramel tart which I wrote about in another post. I still dream about that tart.
Roast lamb with mint and blueberry glaze
- 1 half or whole leg of lamb
- 2 tbsp olive oil
- 1 garlic clove, crushed
- 100ml chicken stock
For the glaze
- 300ml pomegranate juice
- 5 tbsp blueberry jam
- 1 packet fresh mint, roughly chopped
- 1 tbsp white wine vinegar
- The night before: Put all the glaze ingredients in a saucepan and stir over a very gentle heat until the jam melts. Bring to the boil, then simmer for 5-10 minutes until reduced by about a quarter. Cool completely and then strain into a jar. Keep in the fridge.
- On the day: Preheat the oven to 200C.
- Place the lamb into a snug roasting tin. Rub the olive oil and garlic all over the lamb. Pour the stock into the tin. Place into the preheated oven for 30 minutes.
- Reduce the oven temperature to 170C. Pour over the glaze. Continue to roast for 45 minutes, basting every 15 minutes.
- Reduce the oven again to 150C. Cover the lamb with foil and roast for a further 1 hour.
- Remove the lamb from the tin and place on a board. Cover with foil and rest for 15-20 minutes. Carve and serve with potatoes and vegetables.