Lamb Roast with Parsley

Lamb Roast with Parsley © kvalifood.com

Lamb roast with parsley is a mild and aromatic oven roast. The parsley is pushed into deep cuts all around the meat, and the flavour spreads through the long roasting. A simple pan gravy is made from the roasting juices. Serve with new potatoes and cucumber salad.

Ingredients

Directions

Preparation

Preheat the oven to 480°F (250°C). Make deep holes all around the meat with a sharp knife, especially along the bone. Pack chopped parsley and, if using, crushed garlic firmly into each hole. Rub the roast with salt and pepper. Score the fat in a crosshatch pattern if you like.

Roasting

Place the leg flat side up on a rack over a roasting tin. Put the roast on the bottom shelf at 480°F (250°C) for about 15 minutes. Pour in boiling stock or water. Reduce the heat to 300°F (150°C) and turn the roast. Continue roasting: leg 1 1/4–1 1/2 hours, rack and shoulder 1–1 1/4 hours. Turn the oven off and let the roast rest for 15 minutes with the oven door slightly ajar.

Gravy

Pour the juices from the roasting tin into a saucepan and skim off the fat. Shake the flour with a little cold water and whisk the slurry into the boiling juices. Simmer the gravy for 5 minutes and season to taste. Add a drop of gravy browning if you like.

Serving

Carve the leg along the bone first, or cut the loin away from the bone and slice it thinly. Serve with new potatoes and cucumber salad or apple sauce with mint.

Notes

• Push the parsley deep into the cuts — parsley sitting near the surface will burn before the meat is done
• Use a meat thermometer: 145°F (62°C) = pink, 160°F (70°C) = well done
• Lamb shoulder can be pot-roasted on the hob instead of the oven: 1–1 1/4 hours covered
• Both cucumber salad and apple sauce with mint cut through the richness of the lamb
• The resting time is essential — lamb retains heat well and the juices redistribute

• Classic-Danish-Recipes
• Lamb
• Dinner
• Roast