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|NEWSLETTERS

order before 12pm-midday for next day meat delivery | Aussie Meat donates 5% of it profit to HK charities | Account | Referrals | Redeem

|NEWSLETTERS

How to prepare Roast Lamb?

by Aussie Meat December 22, 2020

AUSSIE MEAT HK | MEAT DELIVERY | SEAFOOD DELIVERY | roast lamb

Product(s):

NZ PREMIUM GRASSFED LAMB SHOULDER, ROAST TIED BONELESS (FROM 1.235KG)

Preparation:

Preparation Time: 15 mins

Cooking Time: 1 hrs 30 mins

Serving: 4-6

Ingredients:

  • 1 (2-lb.) boneless lamb shoulder roast, tied with butcher's twine
  • 4 cloves garlic, minced
  • 1 tbsp. freshly chopped rosemary
  • 2 tsp. fresh thyme leaves
  • 3 tbsp. extra-virgin olive oil, divided
  • Kosher salt
  • Freshly ground black pepper
  • 2 lb. baby potatoes, halved if large

    Instructions:

    1. Preheat oven to 450º and place oven rack in lower third of oven. In a small bowl, mix together garlic, rosemary, thyme, and 1 tablespoon oil and season generously with salt and pepper. Rub all over lamb.
    2. In a 9"-x-13" baking dish, toss potatoes with remaining oil and season with more salt and pepper. Place lamb on top of potatoes and roast until internal temperature reaches 145º, about 1 hour.
    3. Let rest 15 minutes, remove twine, then slice roast and serve.

    Posted by Aussie Meat and for this fabulous recipe, we thank Laura Rege from Delish for the recipe, link is https://www.delish.com/cooking/recipe-ideas/recipes/a56354/best-roast-lamb-recipe/





    Aussie Meat
    Aussie Meat

    Author

    Aussie Meat is The Australian Meat Brand. We deliver Premium Quality Meat, Ocean-catch Seafood and BBQ Grills across Hong Kong, 5 days per week. Owned and operated by Australians, we deliver finest quality meat which is grass fed, organic, naturally farmed, hormone and antibiotic free meat and ocean-catch seafood from Australian, New Zealand and global farmers jet fresh to your home or office. We understand the value in giving back, our Eat For Charity Program #eat4charityhk donates 5% of our profits towards HK charities.