WRAP IT UP AND GET CREATIVE WITH LAMB THIS MOTHERS DAY
Ditch the ribbon and tissue paper and wrap your Mothers Day gift in rosemary and garlic for the sumptuous scent of a Lamb roast to win mums heart.
Forget the flowers and expensive perfume - the luscious fragrance of a home-cooked Lamb roast prepared with love is the perfect gift to show you care.
If you are after a quick and simple meal the roast Lamb rump with balsamic syrup is dad and kid friendly. Or get a little adventurous with the mustard rack of Lamb with minted ricotta. If you are more keen on a barbecue, why not take the meal outdoors and create a tasty barbecued Lamb roast with bean salad?
So this Mothers Day, wrap up a succulent Lamb roast. Its the perfect gift.
Roast Lamb rump with balsamic syrup
Preparation time: 10 minutes
Cooking time: 15-30 minutes
4 Lamb rumps (about 160-180g each)
2 cloves of garlic, peeled and cut
1 tbsp olive oil
sea salt and freshly ground pepper
For the balsamic syrup
1/2 cup balsamic vinegar
1/2 cup brown sugar
Parsnip or potato mash and fresh spinach to serve
1. Preheat the oven to 220°C. Rub the cut garlic cloves over the Lamb rumps, brush the Lamb with olive oil, sprinkle with thyme leaves and season with salt and pepper.
2. Place the Lamb rumps on a rack in a roasting dish. Roast for 15 minutes for a rare result, 20-25 minutes for medium and 25-30 minutes for well done.
3. While the Lamb is cooking combine the balsamic vinegar and brown sugar in a small pan, slowly bring to the boil, stirring constantly. Reduce the heat and simmer for 5 minutes until thickened and syrupy.
4. Transfer the Lamb to a plate and loosely cover with foil, stand to rest in a warm place for 5 minutes.
Slice the Lamb rump and drizzle with a little balsamic syrup. Serve with a creamy parsnip or potato mash and fresh spinach leaves.
Tips for barbecuing a Lamb roast - keep the heat in
Cooking a Lamb roast on a barbecue is one of the easiest ways there is to cook Lamb - but these tips will help you become an expert.
If roasting in a gas barbecue: Barbecue should be preheated with all burners on. When placing the meat on the barbecue, turn off the burners directly under the food, leaving the remaining burners to conduct and circulate the heat. For best result burners should be on high. Do not open the lid too often during the cooking time every time you open the hood you lose valuable heat.
If roasting in a kettle style barbecue:
Preheat according to the manufacturers manual. As a general rule, heap about 25 heat beads in rails on each side. Heat beads give off excellent heat and burn for longer than charcoal. The initial temperature will slowly drop allowing the heat to penetrate into the centre of the meat without overcooking the outside. If you do need to boost the temperature during cooking, add 6 to 10 heat beads each side at 1 hour intervals.
When is it ready?
For best results use a meat thermometer in the thickest part of the roast Lamb. Use the following as a guideline:
- 60°C for rare
- 65-70°C for medium
- 75°C for well done
For more recipe suggestions please go to www.themainmeal.com.au