LAMB ROAST

We’re just back from a terrific holiday in Europe.  We ate lots of great meals in Italy, France and England, but as always it’s good to be home – back to the land of affordable lamb and beef.  This is my favourite Lamb Roast recipe, I wrote it down for Mum years ago.  As you can see it’s a bit sketchy, there’s no quantities you just put as much onion and potato in the baking dish as you need.

Lamb Roast

LAMB ROAST

Fry onions in butter or margarine.  Tip into the bottom of a baking pan and cover with sliced potatoes.  Pour over beef stock until not quite covered.  Generously rub salt and pepper into a leg of lamb.   Put the lamb on a rack over the onion & potato mix and bake at 180o.  Cooking time depends on the size of the leg of lamb, but it needs a bit extra time to crisp up the onion & potato.