Easy Steps to a Scrumptious Lamb Roast Recipe

Roast Lamb RecipeRoast Lamb Recipe

If you fancy something a little different this Sunday, try this classic roast lamb recipe with a French twist. Plus, I’ve added two recipes for boulangère potatoes and redcurrant gravy to give your meal a real rustic feel.

Serves 6

2 red onions, sliced 1 garlic bulb, halved 2kg leg of lamb Zest and juice of 2 lemons, keep shells Few sprigs of thyme Boulangère potatoes and redcurrant gravy, to serve

From the storecupboard 3tsp olive oil

  1. Preheat the oven to 220C/200C Fan/Gas 7. Put 2 sliced red onions and 2 halves of a garlic bulb in a roasting tray. Pour over 3tbsp water.
  2. Make 10-15 slits in a 2kg leg of lamb and put on top of the onions. Mix together the zest and juice of 2 lemons, 3tbsp olive oil and ½tsp black pepper and rub into the lamb.
  3. Add the lemon shells to the tray. Insert sprigs of thyme into the slits, season and cook for 20 minutes, then reduce the oven to 190C/170C Fan/Gas 5, spoon any juices over the lamb and cook for 80 minutes for medium to well done (or to your liking).
  4. Remove lamb, cover with foil and rest for 10 minutes before serving with boulangère potatoes and redcurrant gravy.

Add Boulangère Potatoes in Your Lamb Roast Recipe

This simple peasant dish takes its name from the word for baker in French. When the bread was made for the day, villagers would bring their pots of potatoes to the bakery and cook them in the ovens as they cooled down

Serves 6

1.5kg Maris Piper potatoes, sliced as thick as a pound coin 2 shallots, thinly sliced 50g butter 700ml lamb stock

  • Layer the potatoes in a buttered, shallow, ovenproof dish with the shallots, dotting half the butter between layers.
  • Pour in the hot lamb stock to come level with the top of the potatoes and dot with the remaining butter. Cook in the oven at 190C/170C Fan/Gas 5 for 20 minutes after the lamb has been in.

Roasted Lamb With Redcurrant Gravy

This is so easy to make and the perfect accompaniment to the lamb and potatoes

Serves 6

Lamb juices 2tbsp redcurrant jelly 200ml lamb stock 1tbsp cornflour

  • When the lamb has finished cooking, strain the juices from the tray into a pan with the redcurrant jelly and the lamb stock and heat until simmering. In a bowl, mix the cornflour with a little water, then whisk into the pan and simmer for a further 1-2 minutes until thickened.

For more convenience and efficient cooking of your lamb roast, choose the only best – La Caja China Roasting Box! This will roast your lamb quickly unlike any other traditional styles of roasting equipment. This is indeed the best roasting box that you can find in the market. Visit www.LaCajaChina.com for more information. So that’s how you bring out the real taste of your lamb with our roast lamb recipe! Do it only with La Caja China!

If you want yo know how to roast your lamb using your la Caja China Roasting box, here are the steos you have to follow:

1. Place Lamb between the racks and tie using the 4 S-Hooks.

2. Place Lamb inside the box Ribs side down, connect the wired thermometer probe on the leg, be careful not to touch the bone.

3. Cover box with the ash pan and charcoal grid.

4. Add 16 lbs. of charcoal for Model #1 Box or 18lbs. for Model #2 Box and light up.

5. Once lit (20-25 minutes) spread the charcoal evenly over the charcoal grid.

6. Cooking time starts right now _________________ (write down)

7. After 1 hour (1st hour) open the box flip the Lamb over (ribs up) close the box and add 9 lbs. of charcoal.

8. After 1 hour (2nd hour) add 9 lbs. of charcoal.

9. Do not add any more charcoal; continue cooking the meat until you reach the desired temperature reading on the thermometer.