Roast joint of lamb

Posted On August 12, 2010

I bought a joint of lamb at M&S, and roasted it with rosemary for about 50 minutes at 170.  I put a baking potato alongside, first pricking it with a fork, then rubbing in olive oil and sea salt and just sitting it on the rack next to the lamb.

When time was up I let the lamb ‘rest’ for ten minutes while I boiled a sliced carrot.  I used an electric knife to carve the lamb into slices (much easier to do hot than cold).  I served it with part of the potato, now fluffy inside and with a crisp salty skin, and carrots, with mint jelly for the lamb.

There was enough lamb left for sandwiches and rolls galore.  I finished the meal with a cold fruit compote of pears, apples, plums and cherries, served with half fat crème fraiche.