Awesome Dudes Awesome Lamb Roast for Beginners
April 17th 2008 13:16
So I was cruising down Collins St and I caught a glimpse of myself in a shop front window, and I thought to myself... Geez I’m awesome, I’m extremely, amazingly awesome. As I watched the people give me an extremely wide berth, I thought, that must be the “awe”. You know, the “awe” that surrounds me, because I’m awesome.
(It wasn’t my Roger Ramjet flexing pose)
Alright get a lamb...
Once you’ve killed your lamb using the Cobra Clutch Choke Hold Method, it’s time to cut its legs off. You will only need one. Then I rip the bone out with my teeth because I feel the need to do something violent and sadistic. Now if you can’t be bothered doing this, just buy one from the supermarket or butcher. Get the easy carve one... it’s easy to carve.
What you need-
Leg of lamb about 1.5kg (500gm=30 mins cooking time)
Potatoes 5-6
Red capsicum
Green capsicum
10 mushrooms medium size or get a big field mushroom for each person
2 carrots
5 cloves of garlic
Stack of extra virgin olive oil
Salt n Pepper
Rosemary (fresh or dried)
What you do-
Pre-heat oven to 180 or 160 fan forced, get your lamb and start stabbing it all over, not big stabs like you’re trying to kill a cat, but small ones, like you’re trying to stab its eyes out. Now slice your garlic into thickish slithers and stick them in the stab holes. If you’re using fresh rosemary then stick some small stems in the holes also. If you’re using dried rosemary sprinkle it over the top. Splash some olive oil all over that sucker and salt n pepper it up.
Now I like to cook my potatoes for the same amount of time as the roast so cut them up and throw them in there with olive oil, and some rosemary, and salt n pepper. Then bung it in the oven.
Cut up the capsicum lengthwise and throw it on a tray drizzle with olive oil and salt n pepper.
Carrots and mushrooms. Cut carrots into little fingers. Mushrooms, brush any dirt off (do not rinse under water) and cut the stems so they’re even with the mushy and throw them on a tray. Add a tiny bit of butter to each mushy and a sprinkle of chopped garlic. Drizzle with olive oil and season it up.
Alright when the lambs been in there for half hour or so, flip it over. Don’t touch the potatoes you want them to stick to the roasting tray so you have to scrape them off at the end, more flavour.
For a 1.5kg leg its 1 ½ hours for medium or 1 ¾ - 2 hours for medium well. So with a half hour to go throw in the other veggies.
Now when it’s cooked take it out, take the potatoes off and put them on one of the other trays. There should be enough room because everything should have shrunk. Turn the oven off but leave the veggies in there. Put the roast on a plate, and rest for about twenty to thirty minutes. Whilst it is resting put the roasting tray over a low heat on your stove and scrape up all the goodness and add some flour and some water and stir until it thickens up or add some Gravox and some water and that’s your gravy.
Alright carve up your lamb and serve. (cut the string off)
This should feed 4 with meat left over for sandwiches.
Fun fact No66- My dog ate a cat once.(He was hungry)
Nomad (Awesome Dude)
(It wasn’t my Roger Ramjet flexing pose)
Once you’ve killed your lamb using the Cobra Clutch Choke Hold Method, it’s time to cut its legs off. You will only need one. Then I rip the bone out with my teeth because I feel the need to do something violent and sadistic. Now if you can’t be bothered doing this, just buy one from the supermarket or butcher. Get the easy carve one... it’s easy to carve.
What you need-
Leg of lamb about 1.5kg (500gm=30 mins cooking time)
Potatoes 5-6
Red capsicum
Green capsicum
10 mushrooms medium size or get a big field mushroom for each person
2 carrots
5 cloves of garlic
Stack of extra virgin olive oil
Salt n Pepper
Rosemary (fresh or dried)
What you do-
Pre-heat oven to 180 or 160 fan forced, get your lamb and start stabbing it all over, not big stabs like you’re trying to kill a cat, but small ones, like you’re trying to stab its eyes out. Now slice your garlic into thickish slithers and stick them in the stab holes. If you’re using fresh rosemary then stick some small stems in the holes also. If you’re using dried rosemary sprinkle it over the top. Splash some olive oil all over that sucker and salt n pepper it up.
Now I like to cook my potatoes for the same amount of time as the roast so cut them up and throw them in there with olive oil, and some rosemary, and salt n pepper. Then bung it in the oven.
Cut up the capsicum lengthwise and throw it on a tray drizzle with olive oil and salt n pepper.
Carrots and mushrooms. Cut carrots into little fingers. Mushrooms, brush any dirt off (do not rinse under water) and cut the stems so they’re even with the mushy and throw them on a tray. Add a tiny bit of butter to each mushy and a sprinkle of chopped garlic. Drizzle with olive oil and season it up.
Alright when the lambs been in there for half hour or so, flip it over. Don’t touch the potatoes you want them to stick to the roasting tray so you have to scrape them off at the end, more flavour.
For a 1.5kg leg its 1 ½ hours for medium or 1 ¾ - 2 hours for medium well. So with a half hour to go throw in the other veggies.
Now when it’s cooked take it out, take the potatoes off and put them on one of the other trays. There should be enough room because everything should have shrunk. Turn the oven off but leave the veggies in there. Put the roast on a plate, and rest for about twenty to thirty minutes. Whilst it is resting put the roasting tray over a low heat on your stove and scrape up all the goodness and add some flour and some water and stir until it thickens up or add some Gravox and some water and that’s your gravy.
Alright carve up your lamb and serve. (cut the string off)
I forgot the Gravy
This should feed 4 with meat left over for sandwiches.
Fun fact No66- My dog ate a cat once.(He was hungry)
Nomad (Awesome Dude)
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Comment by Jarrah
Back to the Eighties
Great work using my signature Choke hold for the lamb.
Plus, Roger Ramjet rules.
Comment by Nomad
Awesome Food
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Rock on
Nomad