I absolutely adore roast lamb but I have rarely managed to cook it successfully. So after a bit of Internet research and following the success of my halogen oven roast pork I decided to have a go at roasting a joint of rolled lamb in my halogen.
Oh my God! The result was absolutely beautiful. You need to try this. It is not especially low calorie (although the veg is and you can always choose how much lamb to eat – although it is so nice you will want a big pile of it😃).
I even had a go at some home made gravy and that was lovely too.
A rolled lamb joint (mine was about 1kg this feeds four people generously)
1 teaspoon of chopped fresh rosemary
Salt and Pepper
Potatoes (quantity depends on how hungry you are)
Carrots (again, up to you how much you have)
1 tablespoon oil (I use rapeseed / canola)
Frozen petite pois (you decide how many you fancy)
2 tablespoon butter
2 tablespoon flour
600 ml beef stock
4 teaspoons ready made mint sauce
Cut across the lamb on one side (the side with the fat on if there is one). The cuts should be about 1 cm deep and about 2 cm apart.
Now you need to add extra flavour to the lamb in order to give the final roast meat that little something special.
Rub in the garlic puree (I used about three cloves worth), chopped rosemary leaves and salt and pepper into the cut side of the lamb, making sure to rub it into the cuts.
Once the oven is up to temperature place the lamb in on a low rack with the cut side up. Cook for 20 minutes. Then turn the joint upside down and cook for another 20 minutes. Finally turn it back over and cook for a final 15 minutes. Adjust this final cooking until it is done to your liking (I cooked it until the internal temperature of the meat was 55 degC – I used this website as a guide).
Now take the lid off the halogen oven and cover with a tea towel or something similar and leave to rest whilst the veg cooks. This resting is vital to allow the meat fibres to relax to make the meat super succulent.
Now for the veg. Prep the veg whilst the lamb is cooking. Peel, chop, wash and dry (in that order) the potatoes and carrots. Place in an Actifry or similar and mix with the oil. Place the petite pois in a microwaveable bowl.
Once the lamb has finished cooking and started resting switch on the Actifry for 25 minutes.
Towards the end of veg cooking time make a roux by gently cooking the butter and flour in a small pan whilst constantly stirring for a couple of minutes. Gradually whisk in the stock and keep whisking gently until it begins to simmer (it should have thickened up by then). Stir in the mint sauce.
Microwave the petite pois for a couple of minutes until hot.
Suggestions for modifying this recipe
- Try it with your preferred veg. I do think that slightly sweet veg works well with lamb.
- Try different rubs on the lamb. Maybe use mint instead of rosemary. Maybe add your favourite mustard.