To be fair, I saw Simon Rimmer do this on Sunday Brunch this morning - so nicked it .. so I have to say - thank you Simon - this was delish. He served it with a salsa verde - which sounded fabulous, but I didn't have the bits and peices, so served it with cumin roasted carrots and parsnips.
Joint of lamb ... this was a half leg
Onions
Potatoes
Olive oil
Garlic
Rosemary
Red wine
Stock (veg in our case)
Cumin seeds
Parsnips
Carrots
1. Peel and roughly chop some onions ... not sure that you can do too many - I use 4 medium onions for two of us.
2. Cut potatoes into roasting sized pieces (or whole new potatoes if you have got them).
3. Toss onions and potatoes into roasting tin, in olive oil. Add springs of rosemary and roughly sliced garlic (6 cloves for us)
4. Pop the lamb on top. Season well with salt and pepper. Pour in a generous glass of red wine, and the same of stock.
5. Roast at 150ish for HOURS ... about 4+ baste, and turn the meat over now and again.
6. Two hours before you reckon to be eating peel and chop parsnips and carrots into biggish batons. Toss in olive oil and a teaspoon of cumin seeds. Pop into the oven.
7. Every no and again - mix the veg up, and baste the meat.
8. Serve, scoff ... OMG ... this is brilliant
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