More Yellow Food and Slow Roasted Lamb

We were parked outside Michel's Patisserie on Monday when I decided to dash in and buy a take away coffee while I waited for Bryan. I came out carrying coffee and munching on a Pasteis de Nata, a Portuguese custard tart.  It was so good I decided to go back in and buy a lemon tart to serve to our neighbours who were coming for dinner last night. It was every bit as good as I expected.

Slow roasted lamb was the main event of the evening. In the past I've always cooked my lamb (with lots of garlic, rosemary and lemon) by roasting at 230C degrees for half an hour and then turning the oven down to 160C degrees for about 2 hours.   Recently I'd slow roasted a piece of pork for 9 hours  and it was delicious.  I wanted to do something similar with the lamb but 9 hours at home was not going to fit with my plans.  I'd heard of a method   of slow roasting for 5 hours at 120C degrees and thought I might try that.

Sam, my favourite San Francisco blogger,  had roasted a lamb and mentioned the  HFW sizzle and slow method. So a quick email to Sam for the technicalities and I had my   combination.  A little input from Hugh, a little from Sam  and a little from me.


I used slivers of garlic, anchovies and rosemary to flavour the 2 1/3kg leg of lamb, drizzled it with olive oil, the juice of a lemon and a sprinkling of Maldon   salt, then onto a rack in a pan with a little water covering the bottom of the pan.  The oven was preheated to 230 C degrees when  the lamb went in.  After about 45 minutes the lamb had a nice golden crust.  I turned the oven down to 100C for 1 hour and then back up to 120C for the last 3 hours, then rested the lamb for 20 minutes before carving.  I added a few splashes of red wine to the juices in the pan for a gravy. Brilliant.

Don't forget to send your  A Taste Of Yellow  entries to me before 7th May - atasteofyellowATgmailDOTcom

Comments

[beccy]

Would you belive I've never roasted lamb.

[sam]

Well - I just know from thinking about it how delicious that lamb probably was! Mmmmm.. If only NZ wasn't so far away, I wouldn't mind nipping round to yours for dinner.

[Rosemary in Utah]

Barbara, would you say the anchovy taste was noticeable, and do you pluck them out before serving?

[Bron]

Yum!

[barbara]

Beccy - I must admit for many years I was afraid to roast meat as mine always came out tough. Since I discovered slow roasting I've had great success.
Sam - If you nipped around to mine I have you doing the cooking.
Rosemary - the anchovies melt into the meat and add to the taste as if using salt. My husband hates anchovies and can pick the taste a mile away. He had no idea there was anchovy in the meal.
Bron - a lady of few words today then?!

[Bron]

Yeah I guess, hehe
but to my defence that word does say a lot, hehe.
Anchovies are perfect for adding a salty flavour, I love to mince them like garlic into lots of things, only thing is nice ones (Ortiz!) are a wee bit expensive!

[barbara]

Bron - I used ordinary anchovies for this. I just eat the Ortiz ones from the can when no ones looking. I brought some back from Australia last visit. All gone now.

[Chrisb]

I've had lamb roasted a la sam so I know it's delicious.

[Jennifer Jeffrey]

Oooh, that sounds so good. Especially now since the weather in San Francisco has turned cold again.

[barbara]

Chris - Perhaps she learnt it from you.
Jennifer - the cooking warms the rooms the room and then a delicious dinner at the end.

[arfi]

I always use garlic, rosemary, and lemon when making lamb roast. Sometimes I sprinkle smoked sea salt or lemon pepper on. Other times I rub lemon pepper, coriander seeds, and salt. It looks wonderful, Barb!

[barbara]

Yours sounds pretty good too Arfi.