Roast Lamb has always been an popular dish in our house for years, mostly prepared for holiday celebrations as a pleasing treat. I grew up as a kid eating Lamb, as my father is from New Zealand and my Mom cooked Lamb dinners frequently. It has a mild gamey flavour and we usually serve it up with homemade gravy and mint sauce along with delicious roasted veggies!
1 New Zealand Spring Lamb leg or shoulder roast, frozen or fresh from your butcher
Dry mustard
Ground black pepper
Rosemary
I usually cook it frozen or slightly frozen as it helps to keep a lot of the moisture in the meat that way.
Place the roast fat side up in a clay or metal roasting pan and season the roast with the dry mustard, pepper and rosemary.
Bake in a slow oven at 300 degrees for 1 hour and then turn up the temperature to 375 degrees and continue cooking it for another 1-1/2 to 2 hours or until thermometer reaches the desired reading.
Remove from pan and set aside covered with foil while you prepare to roast the veggies in oven for 45-60 mins. Boil cut veggies first for 5 mins or so to cook them slightly and reserve water for gravy later. Once the veggies are roasted you can remove them from the pan and put them in another oven proof dish and leave them in oven to keep them warm in there while you make the gravy.
To make gravy:
Add extra vegetable oil (if needed to the roasting pan) there should be about a 1/4 to 1/2 cup of oil in pan to make gravy and just enough flour to stir in and make a loose paste with the oil and any drippings. With roasting pan over medium heat on top of the elements on stove start adding some of the reserved potato/veggie water, a little at a time to the pan whisking in until it blends in smoothly, then keep adding more water gradually until you get the desired thickness. Add a teaspoon or two of mint sauce to the gravy at the end to give it a nice flavour!
Serve with Mint Sauce!