Take your hunk of lamb roast...if it has a bone in it you either remove the bone or if you have a hunk like we did the other night just slice it open like a book so you can season the inside and close it back up.
Seasoning for the inside:
Tyme
Rosemary
Italian Seasoning
Pepper/ Salt
Olive oil
Garlic.....use fresh garlic and slice up each clove flat wise
Close the roast back up together and then tie it all up with string.
Season the outside with salt and pepper.
Outside Seasoning:
Add all of this to your blender......
Bunch of fresh mint
Bunch of italian parsley
4 lemons juice squeezed out into blender
add a bit of the zest from the lemons also
several garlic cloves....no need to cut up since its going in the blender
olive oil
Blend up into a semi paste style.
Now take the paste and get a brush and brush it all over the whole roast.
The first time we did this we didnt baste too much onto it. You may want to go with a light coating.
The second time we coated the heck out of it...a thick paste all over the whole roast. Everywhere.
Now we like to put our roast on racks and then put in the oven.
Dont be afraid of it getting a nice thick crusty-ness to the outside. That is the best.
We cook the roast depending on what size and how you like yours for about 2-3 hours.
Sometimes rare lamb is good and sometimes it will be tuff if you dont cook it enough. It just depends on how you like yours. We like our meat rare but like our lamb cooked more so its not tuff.
You can taste test when you think the process is done cooking to determine your stlye.
Slice it up and eat away. We drizzle just a little bit of brown gravy over ours and eat up.
If you get it right the lamb will melt in your mouth and the flavor is so good. You can taste so many flavors in your mouth its unbelievable.
Any questions feel free to ask away.
If you need a video to accompany this where we got our idea from:
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