The secret to how to cook lamb roast perfectly is to cook with butterflied cuts of meat. These are legs of lamb that have had the bone removed, so that the meat is of an even thickness.
Butterflied cuts of meat are still one slab of meat but with the bone removed. When laid flat, it has the shape of butterfly wings.
The secret when you cook lamb roast is an even temperature in the oven and not to overcook it. It should still be slightly pink in the center.
Here's the Butterflied Lamb (you can see how the meat is flattened out) with all the vegetables to go into the roast dinner.
Pour the marinade of diced garlic, spring onions, dark soy sauce and honey all over the meat and use your clean hands to rub in the marinade all over so that every nook and cranny of the meat is thoroughly seeped in with the delicious marinade.
Here's a photo of the butterflied leg of lamb with the marinade poured over it. It's just so simple to prepare and all it takes is no more than 15 minutes.
Now, cover the marinading meat with cling wrap and leave it for at least 4 hours in the refrigerator. The idea is to cook the lamb infused with these sensational flavors, so leave it to marinade for as long as possible.
The baked result is a beautiful, moist leg of lamb. Just sensational!
How To Cook Lamb Roast
With Honey and Soy Marinade
This is a large leg of lamb and makes 8 - 10 serves.
We choose to cook with butterflied cuts as the meat cooks evenly and quicker than if it was a whole leg.
To Cook this Lamb Recipe, you'll require:
• 4 1/2 pounds/ 2.2 kg leg of lamb butterflied
• 5 cloves garlic, diced small
• 1 thick stalk of spring onions, diced
• 1 tbs olive oil
• 3 tbs honey
• 2 tbs dark soy sauce ( be sure to use thick dark soy, rather than the usual light soy)
Here's how to cook the lamb:
Place the meat in a large baking tray and pour all the marinade ingredients over it.
Use your hands to rub in marinade so that the roast is thoroughly soaking in the sauce.
Cover with cling wrap and leave in the fridge to marinade for at least 4 hours .
This process of preparing the roast to soak in a thick marinade takes just 15 minutes.
To cook the lamb, remove the cling wrap, place it in the oven and roast at 480F/ 250C for 30 min then 290F/200C for 1hour and 10 min.
Let it sit and rest for 10 minutes before slicing it to serve. You'll find the marinade makes a lovely thick sauce to serve with the sliced lamb.
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