I'm cooking the Sunday roast again today, I can't face another ruined meal at 8 o'clock at night with Steve either in a strop or in floods of tears.
We're having a shoulder of lamb.
I turned the oven on to about 220, once the oven was hot I put the lamb in, it has been been removed from its plastic wrapping, resting on a large dish on the windowsill. I've sliced some garlic into slivers and pushed them into slots I've cut in the lamb along with some sprigs of rosemary. I've also sprinkled it with some black pepper. After an initial blast at this temperature I've turned it down to 160 and it can cook slowly for a few hours.
Steve is complaining bitterly about how I'm doing it all wrong, I should have smothered it in dried mixed herbs, he's convinced it will be cooked through in 20 minutes and be burnt to a crisp in 30 minutes.
I shall serve the lamb with roast potatoes, carrots and peas.
5 comments:
The lamb sounds delicious and that is exactly how I used to cook a lamb joint.
And I'm sure it will be cooked perfectly! That just what I would do, but without the garlic as hubby is allergic to it. Enjoy the food and a little smug!
I think I may have been tempted to chuck a load of bloody dried herbs onto his dinner - then cover with gravy as I served it to him - with an "Enjoy" x
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🟩🟩🟩🟩🟩Please let us know how it turns out. I'm sure it will be delicious. That's basically how I cook a lamb roast too.
I'm sure he will enjoy eating it, whether he will compliment you is debateable and whether he will let you do it again for him perhaps even more so. But at least you will both have eaten one good roast lamb dinner.
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