Lamb and veggie roast

Good Morning! I’m excited about todays post, it is indeed a yummy treat. Lamb is my favourite meat and when I cook it I generally don’t put much in it other than salt because it tastes so good on it’s own already. Once in a while though I like to mess around with it and try something different. A few years ago I discovered how garlic and rosemary complement the lamb flavour notes beautifully!

how good does that look?
how good does that look?

More recently, I discovered roasted veggies. It’s become a new favourite, most especially because it’s so easy and simple to do for something tasty. Plus if I plan well and put most of what needs cooking in the oven, I spend less time standing over the stove.   

the marinade
the marinade

Since I have two things that will go in the oven I prepped the one that will take the longest time to cook first. Clean the lamb if it needs cleaning and let it drip drain for a few minutes. Then make large slashes with a knife through the fleshy bits. I had a thigh piece, depending on your piece you may not need the slashes. For example, with a rack of ribs, I don’t do any slashing.

Next, blend the garlic and rosemary. For this thing I used a whole bulb of garlic. It’s hard to give a measure for the rosemary cause it was fresh. I just put a lot. I love the aroma. If it was dry, probably 3 to 4 tablespoons. Blend the two two make a nice paste, with a tablespoon of two of cooking oil and salt to taste (I do a teaspoon of salt to a kilo if meat, not heaped).

then spread the paste on  your meat (make sure your hands are clean first). Dig your fingers into the cuts to get it in there...
then spread the paste on your meat (make sure your hands are clean first). Dig your fingers into the cuts to get it in there…

Once you have it all spread evenly on both sides, cover with foil and place in oven at 180°C for 1.5 hours. Turn it after the first 45 minutes, then leave it open for the last 15 minutes.

While the lamb continues to cook you can prep the veggies.

wash and chop the broccoli, cauliflower and carrots into nice chunky sizes
wash and chop the broccoli, cauliflower and carrots into nice chunky sizes

Then place in a mixing bowl in portions and toss with cooking oil to coat and sprinkle with salt to taste.

the place on a
the place on a large baking sheet, large enough that you can spread them so they’re not touching much

It doesn’t have to be a perforated one like this, it’s more important that it’s large enough so that the veggies roast and get crispy instead of steaming.

And the veggies are ready to go. Just place them in the oven in the last 20 minutes of the lamb’s cook time, use the top tier.

when they're ready, serve to your liking
when they’re ready, serve to your liking

You could actually just do a meat and veggie meal. This day I served the two with mashed potatoes, and use the juices from the lamb roast as gravy

yummy!
yummy!

The broccoli and cauliflower are awesomely crunchy and the carrots are such a delight. The roasting really brings out the sweet notes in them, and they’re still crunchy too.

do try it!
do try it!

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About aika

Making, eating and sharing good food are a splendid way to start, brake and end a day! I post good eats on www.pendolamama.co.ke. Life is a feast, eat up!

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