Sunday, July 08, 2007

Sunday dinner: Marinated long roast lamb with vegetables

I am expecting some friends for dinner. Yesterday I bought a piece of lamb, front part. 4,5 lbs or 2,2 kilos. I have marinated it over night and now at 10.40 AM, I put it in the oven at 100C / 210F, and it will roast slowly for six hours. At that point it will be so succulent, the meat will fall off the bone.

Seasoning - dead serious stuff, and what is the main ingredient? Garlic!! Not one or two cloves, I am literally talking whole garlic. In fact, I used two whole garlics in this recipe.

Seasoning - marinade. When I visit my American cousin, I make sure that I visit Sams Club, in Seabrook N.H, to buy spices and herbs in industrial quantities. My cousin fell for Tone's Rosemary Garlic Seasoning, sold in 20 oz containers. It is delicious!! I crushed 8 cloves of garlic, took 2-3 tbsp of seasoning, and added 3-4 tbsp olive oil, and mixed well. Then I covered the lamb with the mixture, wrapped it in cling film, and allowed to marinate over night.

And if you do not like the smell of garlic when you are waking up in the morning, then this is definitely not the recipe for you.

This morning, Sunday Morning, I started the day by chopping celery. Then I chopped a red pepper, half a yellow zucchini, one red onion very finely on my mandolin. I the vegetables in layers in the tray, added salt, pepper, red wine and water.

Then I placed the marinated lamb on top.

So now dinner is in the oven, and will stay there for another four and a half hours.

The result

And this is how it ended up. After six hours in the oven, the meat was moist and still appropriately pink. Turning up the temperature to 200C / 400F turned the skin deliciously crisp and full of flavour from the seasoning.

And I could basically do what I wanted, as the meat took care of itself. A great option on a Sunday.

Wondering what to cook today?

See other recipes on Enjoy Food & Travel here!!

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