Question Greetings! I am a pretty inexperienced chef, and have never even cooked a roast before. However, this weekend I have been given the task of making a lamb roast. Yes...this is scary! I know absolutely nothing about roasting meat, much less lamb. So, I need your help desperately! Please tell me first of all how to select a good cut of lamb meat, how to season the meat, what to season it with, and how to tell if the lamb is done. I do not currently have a meat thermometer, but am trying to find one. If I cannot find one in time, is there a way to determine if the lamb is done? Please help me cook my relatives a tender, juicy, tasty lamb roast! Any suggestions at all would be very greatly appreciated!!
Answer Traditional roast lamb with potatoes.
Ingredients
one 6-pound leg of young spring lamb
2 to 3 cloves garlic, thinly sliced
slat and pepper to taste
1 1/2 tablespoons dried oregano
4 tablespoons olive oil
6 tablespoons fresh lemon juice
20 small potatoes, peeled
2 tablespoons tomato paste, diluted in 1/4 cup water
2 cups hot water
Preparation
Preheat oven to 450 degrees.
Wash leg of lamb. Slit with a sharp knife in various places on both sides of lamb. Insert garlic slices in slits. Season with salt, pepper, adn 1/2 tablespoon oregano, and brush with olive oil. Pour lemon juice over lamb and place in roasting pan, fat side up. Roast for about 1/2 hour.
While lamb is browning, combine salt, tomato paste, and water and pour over potatoes. Add to roasting pan; sprinkle with remaining oregano. Lower oven temperature to 350 degrees. Roast for 1 1/2 hours, turning and basting the potatoes occasionally. Remove to a hot serving platter; slice and serve meat surrounded by potatoes.
