Roasting is one of the most delicious forms of cooking, and slow roasting takes a lot of the stress out of preparing a meal for company because the timing is not crucial and the end result is succulently tender and flavourful.
A roast is always special.
Once served as the traditional Sunday lunch, the roast is currently undergoing a revival as the sort of meal to be enjoyed for family get-togethers, entertaining friends or celebrating special occasions, such as Christmas, birthdays or anniversaries.
If roasting at high temperatures, accurate timing is essential. Whereas meat cooked at a low temperature is a much more relaxed affair.
With a spicy marinade enveloping the lamb there is no need to brown the meat or sear it at high temperatures. Simply rub the aromatic paste over the lamb, place it in an oven bag and roast slowly until the meat is almost falling from the bone.
The meat will not be pink but I think this is some of the best lamb I have ever eaten.
Bone in or bone out, suit yourself. The meat will cook a little more quickly with the bone in but at a temperature as low as this the difference is negligible.
Once the initial preparation is done (and this is quick to do and needs to be done well in advance), this roast is no bother to cook at all, leaving you free to do other things. You do need to make the gravy just prior to serving but that is quite simple and straightforward and gives the meat time to rest.
Moorish lamb
Serves 6-7
2kg leg of lamb, trimmed of visible fat
1 ½ tsp coriander seeds, toasted and ground
1 ½ tsp cumin seeds, toasted and ground
3 tsp paprika
1 tsp smoked sweet paprika
¼ tsp cayenne pepper
¼-½ tsp saffron threads (optional)
3 Tbsp lemon juice
2 Tbsp olive oil
1 ½ tsp dried oregano
½ tsp onion salt
Gravy
¼ cup red wine
2 Tbsp cornflour
1 tsp runny honey
Method
Both leg and shoulder of lamb or hogget can be cooked this way. It is important to trim all visible fat from the meat. The juices that collect inside the oven bag are not strained before being thickened to serve with the meat.
I have suggested toasting the coriander and cumin seeds in a frypan and then grinding them as this greatly intensifies the flavour. However, if time is short simply use preground spices. To toast the seeds, heat a dry frypan to medium heat, add the seeds stirring frequently or shaking the pan until they start to darken in colour. Watch carefully as they burn easily. Cool and grind in a mortar and pestle, spice grinder or a small coffee grinder reserved for the purpose. A 2kg leg requires a large-sized oven bag.
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Weigh the lamb and calculate the cooking time. Allow 40 minutes per 500g for the lamb and 50 minutes for hogget. A 2kg leg of lamb will take 2 hours and 40 minutes to cook.
With a small sharp knife, cut small, deep slits all over the meatIn a medium-sized bowl, combine the coriander, cumin, paprika, smoked sweet paprika and cayenne pepper.
Crush the saffron threads in a mortar and pestle or place in a small shallow bowl and crush with the back of a teaspoon. Add the lemon juice, cover with cling film and microwave on high for about thirty seconds until the lemon juice is hot. Leave to steep for 5 minutes. Tip into the bowl containing the spices. Add the oil, dried oregano and onion salt and mix well.
With the back of a spoon or your fingers rub the paste all over the lamb, trying to push some of the spicy mixture into the slits.
Put the lamb in an oven bag. Tie the top and pierce several holes in the top to allow the steam to escape.
You can, if time permits, leave the lamb to marinate for an hour or two or overnight in the fridge. Bring to room temperature before starting to cook.
Place the oven-bagged lamb in a roasting dish and cook in an oven preheated to 160degC for the required cooking time.
Remove from the oven. Split open the oven bag, allowing the juices to flow into the roasting dish. Carefully lift the lamb on to a serving platter. Cover with foil and then a towel to keep the meat warm while it rests and you make the gravy.
Leave the meat juices in the roasting dish for a few minutes and then skim off any fat.
In a small bowl, mix together the red wine and cornflour until smooth.
Place the roasting dish on the hob and bring to a gentle simmer.
Stir the red wine and cornflour paste into the meat juices and bring to the boil, stirring constantly. Stir in the honey. Reduce the heat and simmer for a couple of minutes more until the gravy has thickened slightly.
Carve the lamb and serve with the gravy. With the oven at such a low temperature it is not possible to roast vegetables successfully so I usually serve this with couscous or creamy mashed potatoes. A green vegetable or salad is a good accompaniment.
Roast day
Selaks New Zealand Roast Day is on August 5. It's a time for families and friends to share a meal together and to celebrate our most loved family meal - a roast.
