06 Feb Slow Roast Clarity Bath Tub Lamb + Potato Bake
Slow Roasted Lamb + Potato Bake
I was a vegetarian for about 18 years. Having ceased my vego lifestyle around 2 years ago (for various reasons, that might be a long story for another blog), I have enjoyed a re-learning of cooking of sorts: exploring a range of different meats and cooking options.
One of my all-time favourites, is roast lamb. But, it’s done a little differently!
We all love to be massaged, swaddled and bathed – so I figured a leg of lamb would benefit from much the same…..and whaddya know: it’s delicious! Every time.
This is a very low and slow process, so is best suited to a day when you have time to prepare and take your time (we love doing it in the Weber, it’s a great meal when camping, too!)
Still loving my vegan pals, I enjoy making some plant based delights too, and this simple potato bake (which can be enjoyed with some roast veg as a satisfying meal in and of itself) is a great addition to a traditional roast.
(Bath tub rosemary captured in my camping cup while prepping lamb as the Weber next to our swag was warming on the beach…..on Australia Day. STRAYA!!)
Slow Roasted Bath Tub Leg of Lamb & Vegan Potato Bake
Small polestyrene box or esky
2 teatowels that can get a bit sloppy
2.5 kg leg of lamb, on the bone
Salt and pepper
1tsp Garlic Powder
3 tbsp olive oil (…..but who is reeeeally measuring)
Cup of stock (your choice)
1 whole garlic head – with the cloves peeled
1 large onion, quartered – unpeeled is fine
3-5 sprigs of bath tub rosemary (can also be from a non-bath tub soil….but results cannot be guaranteed)
- Everyone loves a good massage, and that includes a leg of lamb (he told me himself) so drizzle your leg-o-lamb with some olive oil and a decent sprinkle of salt, pepper, paprika and garlic powder. Give him a nice massage to infuse all the tasty goodness.
- I can’t think of a similarly therapeutic analogy (acupuncture?) but the next step is to make some piercings with a sharp knife into the fleshy parts of the leg. Large enough to put your little finger in, up to the knuckle. In these little tasty caves you will not-so-delicately shove a clove of garlic and some of your rosemary in. How many piercings you make with determine the flavour, so that is up to you. We usually do about 7-8 piercings.
- Pop a roasting tray on the stove over a hot flame or element. Once hot, sear leg of lamb on all sides until nicely coloured (once slow roasted this will give lamb a delish crust!)
- Place your quartered onions flat side down into an oiled roasting tray, and throw in any extra garlic cloves and rosemary (this will act as a trivet) place seared lamb on top of onions.
- Cover with alfoil and pop into oven at about 140c.
- Now, you wait. Go and do something terribly fun for about 4-5 hours (depending on your oven)
- Remove tray from oven, take off alfoil and strain pan juices into a jug (for a delicious gravy…which you can whip up yourself here http://www.myrecipes.com/recipe/quick-gravy-0).
- Pop lamb back in the oven at 180c for 20mins
- Now, this is the super special step…
Remove lamb from the oven, wrap in a layer of alfoil.
Wrap this in a tea towel, and then wrap another layer of alfoil and yet another tea towel.
Pop your little warm parcel into your small esky or polystyrene box, and let it rest for minimum hour, but will stay hot in there for about 3hours.
This is the “juicy phase”, where all those yummy flavours are delicately infused and the meat is moistened. The lamb is in a bath, if you will! During this time you can make your potato bake.
The meat is tender so you will only need tongs to tear the meat off. Serve with gravy.
5 Kipfler potatoes
1 cup of almond Milk (or hazelnut / rice / oat….whatever floats your boat. Heck – you could even use Cow milk if you’re feeling exotic!)
2 large red onions
1tsp Garlic Powder OR Asafoetida (use both if you like a good flavour punch – I do!)
1 sprig of bath tub rosemary (again, bathtub origin is not entirely necessary…)
- Slice your onions in half and then into thin semi circle slices
- Chuck onions into a bowl with the milk, onion, salt and spices. Let sit and get tasty for a little while as you slice the potatoes
- Slice the potato in half and then into thin slices (semi circles) about 2mm thick
- Layer the potato neatly on the bottom of your oven dish
- Sprinkle some onion and drizzle a little milk onto potatoes
- Continue to layer as such, pouring the last of the milk over the top at the end
- Sprinkle with cashew parmesan or Bio-cheese if you want an extra-tasty top. I tend to just use good ol’ S&P.
- Pop in the oven at 160c for approx. 35mins, poking with a knife to assess softness (this can be done while the lamb is in his swaddle box)
- Towards the end of cooking, remove alfoil to brown top of potatoes
- Remove from oven and allow to cool for 5-10mins
- EAT AND ENJOY