Ever roasted the leg of a lamb? Well, many of us haven’t experimented with it yet because it sounds intimidating, time-consuming, and difficult. However, the truth is that choosing the correct part makes roasting it one of the simplest and quickest things to do. So, if you are a beginner looking for a quick cook with lamb, here is what you need to know about choosing your meat cuts:
If you want to cook lamb legs or boned shoulders, opting for a small portion size would be ideal for rapid and even cooking. Another option for those who are looking for a quick roast lamb could be mini lamb roasts- for this; you could choose cuts of lamb rumps either round or topside. These make a remarkably delicious and super-fast to cook. However, the portions stay smaller. Click here for more details about other lamb cuts.
For beginners who are looking for delicious, tasty and swift roast lamb, choosing a lamb leg could be a great idea as this cut is juicy and much more forgiving. Here is a step-by-step guide for those who want their roast lamb leg delicious and quick:
- Bring your lamb to room temperature-
If you want your lamb to roast fast and uniformly, take the lamb out of the refrigerator about 15 to 30 minutes before you cook it. After this put your lamb in a dish that is a little bigger than the size of your lamb leg.
- Getting the oven going-
A preheated oven lets the lamb cook faster. So, while you pre-prep your meat, make sure that your oven is getting heated before you pop in the leg of the lamb.
- Smear some flavours-
Put a simple marinade on your lamb to elevate its taste. Just a simple mix of garlic, subtle herbs and oil should be enough. Thoroughly rub this mix on your lamb.
- The sides go with the main- prepare a bed of veggies in your baking dish and then lay the marinated lamb on top. Traditionally potatoes are the ideal choice, but you could choose string beans, Brussell sprouts or sweet potatoes as a side for your lamb.
- Baste it up-
Now is the time to baste the roast with its juices and the subtle marinade that we applied to it. Basting will cook the meat thoroughly and will bring out the real taste of this delicious meat.
- Timing and temperature-
The temperature of the oven should be 180 degrees Celsius for cooking the lamb. As far as timing is concerned if you are looking for a medium cook on the lamb, it needs to be in the oven for 50 minutes. A medium cook means the meat will be brown on the outside and pink towards the centre. If you are aiming a well-done roast, then it needs an hour to cook. A well-done cook is brown inside and out.
- Check for doneness-
When the cooking time is up, you may check lamb by piercing the thickest part with a skewer. If the juices are pinky-red, it means that the lamb is medium-rare. More pink juices mean that it is medium, and clear juices mean well-done meat. You can also double-check the cook on the meat by merely pressing it, rare will be soft, a medium cook will be springy, and a well-done leg of lamb will be substantial.
- Resting the Roast-
Like all meats, lamb also needs to rest after cooking, this settles the juices back through the meat and makes it juicier. Now transfer your lamb to a warm serving platter loosely pack it with aluminium foil to keep it warm. Make sure to keep the lamb closed for 20 minutes before you cut into it.
Serve carved lamb with the veggies that are roasted with the lamb and a glass of chilled wine.