|Mmmm, roast lamb!|
During our last couple of weeks in Spain and France we were gradually adding to a list of foods that we were looking forward to being able to buy again once we returned to the UK. Don't get me wrong - we love trying the local produce wherever we are and much of the supermarket stock is from homogeneous multinational corporations, but a few items are definitely country specific. Spanish shops generally have an excellent selection of fresh pork and beef, but trying to find a good joint of lamb is such an expedition that we stopped bothering. So roast lamb went to the top of the list! Other tastes included smoked mackerel which we hadn't seen since the gorgeous locally smoked fillets we had on the Ile De Re, hot crumpets with real salted butter, and Horlicks.
Dave usually tries to get a half shoulder of lamb for this meal. The closest Waitrose had was a half leg. It wasn't quite the same but had a nice lamb flavour and smelled fantastic throughout its two-hour cooking time.
Ingredients (generous for two)
Half shoulder (or leg) of lamb
Sea salt and freshly ground black pepper
Juice of half a lemon
Good shake of dried oregano
Slug of white wine
Drizzle of olive oil
Small new Charlotte potatoes, halved if larger
Preheat oven to 220c.
Put lamb into a liddable dish. Sprinkle with oregano, then pour over lemon juice, wine, olive oil, and seasonings.
Roast for 20 minutes, or until browned, then reduce the heat to 160c, cover and continue roasting for about an hour.
Add the potatoes, rolling them in the oil/wine and add a little more wine if needed. Continue roasting, covered, for another hour or until potatoes are cooked and lamb is falling-apart tender.
Serve drizzled with the cooking juice if liked (although this can be very fatty) and with green vegetables.