Sunday, 24 July 2016

Lamb roast


Serving: 3-4 pieces of mutton for 3-4 people

1 rack of lamb (ribs) or 3 pieces of sirloin (Tesco)
3 sprigs thyme
2 sprigs rosemary
3 cloves garlic
1 tablespoon salt
1 tablespoon pepper
1 tablespoon chili powder
2 tablespoons olive oil
Juice from ½ a lemon
1 cup pomegranate juice (jus buah delima)

  1. Preheat the oven to 350ºF / 175ºC. Atau guna kuali leper yang berat.
  2. Chop thyme, rosemary, and garlic together, then place in a large bowl. Add salt, pepper, chili powder, olive oil, and lemon juice; mix well, then set aside. Ramuan ni kasar ... dan boleh tercekik.
  3. If necessary, trim off some extra fat on the rack of lamb, then cut lamb into 4 pieces ... for 4 people (cut 2 ribs each portion)
  4. Place lamb in the spice mixture, then rub the spice mixture onto the lamb using your hands, covering all sides. Cover and chill in the fridge for 30 minutes.
  5. Heat oil in a large cast iron or skillet. Sear all sides of the lamb until meat is dark brown and crispy. When it’s almost done, pour in pomegranate juice then remove from the heat.
  6. Roast the lamb in the oven for 10-15 minutes or until the internal temperature reaches 145˚F / 63˚C.
  7. Serve with roasted or sauteed vegetables.

From Tasty in Facebook:

If all the above steps fail to yield a good meal, just buy from this one below. The lamb seasoning is sweet.