The secrets to a good lamb roast – I got to know them the past Tuesday:
1) buy it fresh (best is from butcher’s);
2) marinated it for at least 24h;
3) cook in oven for a long time and don’t let it get dry.
We are on a diet, which means we eat more than usual. We just came from a three-course dinner at my friends: soup, steak with roasted veg and salad, flambed mango and banana with ice-cream for dessert. Debauchery.
Going back to the day before that… On Sunday my boyfriend bought a shoulder of lamb (he claims this is the best piece) from the butcher’s. He soaked it with yoghurt and spices and we were supposed to have it the same day but plans changed and it spent some 2 days in the fridge – marinating. When I got home on Tuesday, I got instructions over the phone to put some olive oil on the bottom of a baking tray, place the piece of lamb on top, pour some boiling water from the kettle, add a couple of chopped garlic cloves on top of the meat and wrap this with kitchen foil. Then the meat spent about 2,5 hours in the oven at the temperature of 200°C. When it came out, it tasted absolutely heavenly to the extent that I had to share my boyfriend’s secret (to some extent always improvised) recipe. Yum.