WoW! Food: Seven simple steps for a succulent roast lamb
Making sure you leave your lamb rest is vital.
A lamb roast is a beloved family favourite, writes Camilla Foster. Here are some tips on how to make it extra special this Easter.
To achieve that melt-in-your-mouth tenderness and unbeatable flavour, a little know-how goes a long way.
Whether you’re aiming to try something new this spring or perfect a beloved family recipe, here are some chef-approved tips to help you create a lamb roast that will leave everyone craving more…
“Sounds fancy, but it’s dead simple,” says chef Tom Shepherd, owner of Michelin-starred restaurant Upstairs in Lichfield in the UK.
“Go for a 10% salt-to-water ratio, so that’s 100g of salt to one litre of cold water.
“Dissolve the salt, chuck in a few smashed garlic cloves, some rosemary, a bit of thyme, and a handful of black peppercorns (whole ones, not ground).
“Pop your lamb shoulder in a container, pour the brine over it, and let it chill in the fridge for 24 hours.”
“The best way to cook a lamb leg? Go for a reverse sear – it locks in flavour and guarantees perfectly pink meat all the way through,” recommends chef and restaurateur Dean Banks, managing director of the Dean Banks Group. “I like to debone the leg (just ask your butcher to do this), and season it with some Moroccan spices, coriander, garlic and chilli.
“Then simply roll it up and slow-cook it overnight at the lowest temperature your oven allows, around 50-60°C.
“In the morning, give it a quick sear in a hot pan, and you’re left with meltingly tender lamb that’s bursting with flavour.”
“I’m loving lamb neck at the moment, it’s underutilised and super versatile,” says Jack Godik, executive chef at Sucre in Soho.
“Braise it or confit it and serve it with some crushed, buttery Jersey Royal potatoes and a rich lamb jus, perhaps spiked with a minty salsa verde.”
“Slow-marinate lamb in a paprika and rosemary glaze for 24-38 hours to enhance its rich aromatic flavours and serve with scalloped potatoes, buttered peas and roasted carrots tossed in the lamb’s roasting juices for added richness,” says Kerth Gumbs, head chef at Fenchurch Restaurant at the Sky Garden in London.
“Add anchovies to your joint of lamb, alongside the traditional garlic and rosemary,” recommends Jack Stein, chef director at Rick Stein Restaurants. “Create small slits in the anchovies with a knife and press into the meat to add a nice salty, umami taste to the herby roast.”
“All meat benefits from resting, but arguably lamb even more so,” says Will Docker, chef and co-founder of Balgove Larder in St Andrews Fife.
“For perfectly pink and medium roast lamb make sure you remove the lamb from the oven a bit earlier than your usual cooking time, cover in tinfoil and a few tea towels and place it somewhere warm for at least 20 minutes.
“This allows the meat to continue cooking gently without losing juices.”
“To really impress your guests this Easter, ask for an extra bit of lamb fat from your local butcher,” recommends Lewis Thornhill, executive chef at The Island Quarter, which includes fine dining restaurant Cleaver & Wake.
“Render the fat by heating it up until it melts, then pass it through a sieve into a small bowl and add some sprigs of rosemary and garlic to finish the mixture.
“Tie a couple of sprigs of rosemary into a brush, and use this to brush the fat over the carved lamb when serving, then season with sea salt.”
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