Welsh Lamb Roast: Slow-roasted lamb with herbs.
- 1 leg of lamb or shoulder (approx. 2.5kg)
- 4 cloves of garlic, minced
- 2 tablespoons fresh rosemary, chopped
- 2 tablespoons fresh thyme, chopped
- 2 tablespoons fresh mint, chopped
- 3 tablespoons olive oil
- Salt and freshly ground black pepper to taste
- Optional: additional herbs for garnish
- Optional: roasted vegetables to serve
Welsh Lamb Roast is a traditional British dish that features succulent slow-roasted lamb as its centerpiece. This recipe uses a leg of lamb or shoulder that is marinated in a blend of aromatic herbs such as rosemary, thyme, and mint, along with garlic and olive oil to enhance the flavor of the meat. The lamb is then roasted for several hours until it reaches the perfect level of tenderness that practically falls off the bone. It's commonly served with roasted vegetables, mint sauce, or redcurrant jelly, and it's a popular choice for Sunday dinners and special occasions.
Welcome to a delightful journey of flavors with the Herb-Crusted Roast Welsh Lamb, a family favorite that is sure to impress at any dinner table. Gather around as we infuse tender PGI Welsh lamb with aromatic herbs and spices, roasting it to perfection. The following recipe has been lovingly prepared by Meat Me in the Kitchen, captured in their kitchen for everyone to enjoy. Let's begin creating this culinary masterpiece!
Ingredients:
- 1 leg of PGI Welsh lamb (approximately 2.5 kg)
- Root vegetables (a few carrots and 1 onion, chopped)
- A few sprigs of rosemary (fresh or dried)
- 3 cloves garlic, plus a whole bulb, halved
- Fresh thyme sprigs
- Black peppercorns (or ground pepper)
- Zest and juice of 1 lemon
- Salt, to taste
- Olive oil
- A pinch each of cumin seeds and fennel seeds (or any seeds suitable for lamb)
Equipment:
- Roasting pan
- Sharp knife
- Mortar and pestle (or a spice grinder)
- Aluminum foil (for resting the lamb)
Instructions:
1. Preheat the oven to a high temperature (about 220°C or 428°F) for initial searing.
2. With a sharp knife, create small incisions all over the lamb's surface, only deep enough to fit in the herbs without losing the meat's juices.
3. Place the chopped carrots, onion, whole garlic bulb halves, and sprigs of rosemary in the bottom of the roasting pan. These will act as a bed (rivets) for the meat, infusing it with flavor as it cooks.
4. Rest the lamb on top of the vegetable bed.
For the herb crust:
1. In a mortar and pestle, combine rosemary, thyme, and black peppercorns. Thoroughly crush the mixture.
2. Add lemon zest, lemon juice, a dash of salt, and some olive oil to create a paste.
3. Mix in the cumin seeds, fennel seeds, and minced garlic cloves.
4. Rub this herb mixture into the incisions of the lamb, covering the surface evenly.
Cooking the Lamb:
1. Roast the lamb at the high temperature for about 20 minutes to give it some color.
2. Reduce the oven temperature to around 160°C or 320°F and continue cooking for approximately two and a half hours. Baste occasionally with the juices that collect in the pan.
3. After the cooking time, remove the lamb from the oven and let it rest, tented with aluminum foil, for 20 minutes. This allows the juices to redistribute, ensuring a moist and succulent roast.
While the meat rests, use the remaining juices and roasted vegetables to prepare a flavorful gravy to accompany your lamb.
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Prep Time: 20 minutes
Cook Time: Approximately 2 hours and 50 minutes
Total Time: About 3 hours and 10 minutes, plus resting time
Servings: 6-8
Cooking Tips:
- Use a meat thermometer to ensure the lamb is cooked to your preference (medium-rare, medium, etc.).
- Fresh herbs generally offer a brighter flavor than dried, but dried can be used if fresh isn't available.
Relish in the robust flavors of the Herb-Crusted Roast Welsh Lamb with pride, and don't forget to visit Meat Me in the Kitchen for more culinary inspiration: https://www.youtube.com/@meatmeinthekitchen1015
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