Monday, 23 July 2012

Sundays Are For Roastin'

Jesse and I had been talking about a lovely Sunday roast, and seeing as I had all day yesterday free, I planned to make my slow roasted lamb and an apple crumble. It sounds like a lot of slaving away, but it really isn't, it's so simple, and so tasty!!


I usually use a leg of lamb (bone in) but, Dad came to the butcher with me, and convinced me to get a shoulder. I usually get about 1.5 - 2kg and it's heaps. 


Slow Roasted Lamb with Potatoes and Fennel


Ingredients


1.5 - 2kg leg or shoulder of lamb
Thyme
Mint
4 cloves of garlic (unpeeled)
Olive Oil
2-4 large Royal Blue potatoes
Fennel
Salt & Pepper


Method


Preheat your oven up as high as it will go while you are preparing your lamb. Score the fat at about 2cm intervals. Coat the bottom of a roasting dish in some olive oil, and place some of the thyme and mint, and 2 of the garlic cloves (crush them with the back of a knife) in the bottom. Then put the lamb on top. 
Coat the lamb with some olive oil, and rub it in, along with some salt and pepper. Then place more thyme and mint on top, and the other 2 garlic cloves (crushed again). Cover tightly in foil, and pop it in the oven. Turn the oven down to 160C straight away. Let this roast away for 4 hours. 


Your potatoes will need a good 2 hours to get nice and crispy. Peel and chop them into nice sized cubes. Place them in a saucepan and cover with cold water and a bit of salt. Bring this to the boil, and cook until just soft. While these are boiling, put a good amount of oil in a roasting dish, and pop that in the oven. Drain the water, and the rough them up a bit. I do this by putting the lid on the saucepan and giving it a good shake. Add some salt and pepper, and a little more oil, and make sure they are all coated.


Carefully remove the hot pan from the oven, and add the potatoes to the oil. Pop them back in the oven for the remaining 2 hours or so. You'll need to turn them every now and again to make sure they are crispy all over. With about 1 hour to go I add the fennel to the roasting pan. 


After 4 hours, remove the lamb, and turn the oven up to about 200C to give the potatoes a last blast of heat (they should be looking super crispy by now). Uncover the lamb, and the bone should just pull away. I take the lamb out of the pan, pop in on a board, remove the bone, and shred the meat. Once this is all done, the potatoes should be ready. 


Dig in!! om nom nom.


Left overs for lunch (yeah, I left my boots in the photo)

That's one crispy roast potato!




Apple Crumble


I made up the apple mixture, and the crumble topping early, so that when we were ready to eat it, I just had to reheat the apples, top them with the crumble, and pop it in the oven until it was golden and bubbling.


Ingredients


200g + 1 tbsp of unsalted butter, at room temperature
1 tbsp caster sugar
6-8 Granny Smith apples, peeled and cubed
300g plain flour
175g brown sugar


Method


In a pan over medium-low heat, combine the apples, 1 tbsp of butter, and the caster sugar. Cook until the apples are warmed through, and starting to break down, about 5-10 minutes. Then spread them over the bottom of a pie dish.


For the topping, combine the flour, brown sugar, and 200g of butter in a bowl, and mix it with your hands until it's all combined.


When you are ready to eat it, heat the apples in a 180C oven for about 5 minutes, then spread the crumble topping over them, and put back in the oven for about 10 minutes, or until it's bubbly and golden. 


Then, if you are me, you'll dig right in, if you are Jesse, you'll wait 5 minutes for it to cool down :)


I forgot to get a photo before we attacked it :)

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