Monday, 16 May 2011

Roast Lamb

This is my husbands favourite dinner and a dinner he cooks well.  We probably have roast lamb once a week.

Sea salt, olive oil and rosemary are essential for tasty lamb.

Roast potatoes that have been parboiled and carrots are the perfect accompaniment.

Chris likes to roasts the meat and the vegetables in separate pans.

Basting through the cooking makes for succulent lamb.  Cook at 180 degrees C till thermometer reads 63 degrees C for medium rare.

This is  another roast dinner we had.  This is a boneless leg of lamb.  This has been cooked rarer, which I prefer.

Roast potatoes are always there, this time with cauliflower as well.

This piece of butterflied lamb was marinated before cooking in

2 Tablespoons of olive oil
1-2 cloves of garlic crushed
1 tsp smoked sweet paprika
1 tsp ground cumin
1 tsp ground coriander
zest of lemon
1 Tablespoon of fresh chopped coriander
Salt and pepper

Here is a guide for achieving the right internal meat temperatures:

Beef, Lamb and Veal

Rare                    60C (140F)
Medium Rare      63C (145F)
Medium              71C  (160F)
Well Done          77C (170F)

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