Mr G made roast lamb tonight. Recipe as follows.
1 leg of lamb
3 large fresh rosemary sprigs
4 to 5 cloves garlic – sliced in wedges
Dried mixed herbs – enough to cover meat
Sprinkling of garlic salt
1 tbsp oil
Extra oil (2 cm oil – to cook roast vegetables)
Vegetables of choice – Mr G used onions, carrots, potatoes and sweet potatoes
Pierce meat randomly with paring knife. Rub with oil and insert garlic wedges and rosemary.
Sprinkle with dried herbs and garlic salt.
Put on a roasting rack positioned in the middle of a roasting tray, add 2 cm oil and 1 cup water and place in the middle rack of the oven.
Cook at 180°C for ½ an hour, turn down to 160°C and cover with foil. Add in carrots and onions into the pan (not rack). Cook for ½ hour, turning the vegetables once during that time.
Remove carrots and onions and add in potatoes. Cook until meat is cooked (when juices run clear if pierced with a cooking fork). Remove meat and let stand for 10 minutes. During this time, turn up heat to 180°C and turn potatoes. Cook until brown and crispy. Serve with GRAVY and other vegetables such as cauliflower and peas if desired.