Lamb roast

Lamb roast, Tom Cruise eat your heart out! I had my wife eating out of my hands tonight and you wouldn’t have even got a look in if you know how my wife loves her roast & gravy – excuse me...I meant gravy & roast!

Well I only left the PC to go pick my sisters up from the airport and my wife seems to have taken over writing my blog for me, thanks darling, I’ll take it from here!

I had the best afternoon cooking, apple pie, cauliflower au gratin and a yummy roast, enjoying a few Corona’s and Michael Bubble` in the background, great way to spend a Sunday afternoon.

Yep did a lamb roast tonight, and quite differently to the traditional roast my Mum makes, and it turned out amazing, the lamb was super tender and the gravy was outstanding.  I cooked the roast in my big scan pan oven, with the lid on and with a half cup of stock and a kilo of tomatoes around the meat. 

The meat literally melted in your mouth and the juices made the best gravy ever, once the meat was cooked I poured the juices through a sieve, to remove the tomato skins and seeds, this also puréed the flesh of the tomato.  I then put the pan on the stove and brought to the boil and let it simmer a few minutes to reduce to a little and added 2 tablespoons of gravox mixed in a cup of water, to help thicken it a bit more.

To accompany the lamb I roasted, Potato, Pumpkin, Sweet Potato, Parsnip and Baby Carrots, I steamed some Beans and made a Cauliflower and Broccoli au Gratin, which has a very tasty cheese Mornay sauce.  The Potatoes were dusted in a curry based dukkah, which made them awesome!

I have a very big belly now!