Lamb Roast

Recipe & Photos By: @maedtostyle_creative for San Elk

There’s nothing quite like the comforting aroma of a slow-roasted lamb filling the house. Tender, juicy, and packed with flavour – it’s the kind of meal that brings everyone to the table (and keeps them coming back for seconds!).

Served with crispy roast potatoes, seasonal veggies, and a drizzle of homemade gravy – it’s a Sunday well spent.

INGREDIENTS

• 1.5kg rolled boneless lamb shoulder

• 1/4 cup olive oil, plus extra 2 tbs

• 2 tsp ground cumin seeds

• 2 tsp ground smoked paprika

• 1 tsp garlic powder

• 3 tsp  San Elk Beef Bone Stock Powder 

• 2 tsp rosemary, finely chopped

• 2 tsp cracked pepper1 tsp sea salt

• 1/2 tbs lemon zest, plus extra for garish

• 3-4 sprigs parsley, finely chopped garnish

DIRECTIONS

1. Preheat oven to 180 C.

In a small bowl or jug, place oil, spices, San Elk Beef Stock and chopped rosemary and stir to combine.

2. Place rolled lamb on a plate and pour on wet rub and coat entire lamb well.

3. Use a cast iron pan or roasting tray that can be used on both stove top and is oven safe.

On med-high heat add extra oil and sear lamb to render any fat still on.

*Omit step if your lamb is completely trimmed of fat.

4. Pour any excess wet rub left in the bowl over the lamb and season with salt, cracked pepper lemon zest

and 2-3 sprigs of rosemary.

5. Roast for 2½ hours or until cooked through to your liking.

Rest for 10 minutes before carving to serve.

Garnish with parsley and extra lemon zest.

Serves 6-8

Prep time 10 minutes

Cook time 2.5 hrs / Rest time 10 minutes

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