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Pacific Roasted Lamb Apr 18


Well the votes are in and the rub stays!

So, chop up about 5 sprigs of rosemary, and about 1/2 sheet of Nori, (you can get it shredded over here which is well cool). Mix into this some garlic salt, 1/2 teaspoon cumin, teaspoon of Maldon Seasalt, load of cracked pepper, some chopped parsley, then rub all over said lamb. This lamb had the bone removed so I was able to fill the cavity area with the mixture and get contact with the meat. Into the dish, then additional salt and pepper on top. Into oven at 180 C for 25 mins per 450 gram i think it was, but as I have to use a Microwave Oven Combo and Lambo was 2.2 KGs it worked out to about 2 hours cooking at 180C then 30mins resting, for perfect tender, just pink lamb.

The Verdict ‘Oishii"
(Update: Leftover Lamby was carved and taken to work for a makeshift picnic. Which gave some other who had heard of the ‘feast’ and opportunity to try for themselves’ Verdict was very similiar and means next time I’m going to have to carve up all the leftovers for the next day ‘picnic’.

Suspect I’m going to be doing lamb for quite a while in this country as well.)

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