Tom’s Roast Lamb

////Tom’s Roast Lamb

Tom’s Roast Lamb

Actually this looks like it might even be Tom’s Grandmothers Roast Lamb!

The Tom, I’m referring to is Tom Kerridge, top English chef with a Gastro Pub fetish, and this is my version of his “Slow-roasted shoulder of Lamb with Boulangere potatoes: from his Proper Pub Food cookbook, which I will review in the coming days.

 

Tom’s Roast Lamb

Recipe Type: Main BBQ
Cuisine: Australian/English
Author: Urban Griller
Prep time:
Cook time:
Total time:
Serves: 4-6
Ingredients
  • Shoulder of Lamb
  • Waxy Potatoes peeled and sliced
  • 2-3 large brown onions peeled and sliced
  • Rosemary
  • 2 heads of garlic (optional)
  • 500ml (1 pint) chicken stock
  • Salt and pepper (Dalmatian rub)
Instructions
  1. In a heavy base roasting dish layer slices of potato and onion alternately, intermingle the rosemary and sit the lamb on top. Rub the lamb with salt and pepper. Cut the top off the garlic heads to expose just the tops of the cloves, place them in the corners of the baking dish and drizzle with a little oil. Carefully pour the chicken stock into the pan.
  2. Place the whole thing in a moderate BBQ running at roughly 130°C (270°F) then sit back and relax for 4-5 hours till the Lamb is falling apart. Rest the meat for 20 minutes before serving.

In a heavy base roasting dish layer slices of potato and onion alternately, intermingle the rosemary and sit the lamb on top. Rub the lamb with salt and pepper

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Cut the top off the garlic heads to expose just the tops of the cloves, place them in the corners of the baking dish and drizzle with a little oil. Carefully pour the chicken stock into the pan.

Place the whole thing in a moderate BBQ running at roughly 130°C (270°F) then sit back and relax for 4-5 hours till the Lamb is falling apart. Rest the meat for 20 minutes before serving.

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A fantastic hearty winters day kind of dish, easy to do, just set it up and let it do it’s thing! Great stuff for when it’s blowing a gale, real comfort food!

2018-05-28T12:04:03+00:00

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