I’ve used ground lamb a few times here and there, but never have I done a lamb roast before. But they were on sale at the store so I figured I’d give it a try. My quick search came up with this recipe and all the commentators were raving about it. I can see why too! Holy moly, this Jamie Oliver guy knows what he’s talking about. And it was a lot easier than I thought.
The recipe calls for a 2.2lb roast to be cooked for 4 hours. Mine was just over 1lb, and I decided to cook it for 2 hours. It worked perfectly. And the sauce, woah! I was worried with the amount of fresh mint in it that I might not like it, but it was marvelous. I kind of wung it (winged it?) with the smashed vegetables though. They turned out fine. In addition to the potatoes and greens, I added a salad with fresh pomegranates and pears. Delicious!
I definitely want to make this again. Preferably for guests to show this bad boy off.
RECIPES:
Roasted Should of Lamb with Smashed Vegetables and Greens
Not only did the house smell incredible(fresh rosemary beats any scented candle!), it tasted soooo good that I wanted to lick the plate like a baby monkey. Yup.