How to cook roast lamb9 April 2020 – posted in: Event News, Recipes

Lamb is one of the Cupitt family’s favourite meats. Griff Cupitt grew up on a lamb farm and fondly remembers eating lamb for several meals a week – breakfast, lunch and dinner. Lamb has now become more of a special treat dinner option, with drought driving prices up in Australia over the past years.

Below we share some tips on how to roast a boneless leg of lamb. The term “boneless” means the leg bone has been removed from the lamb roast. A boned, rolled, and tied or netted leg is easy to roast and carve. 

Recipe and Tips

Ingredients
  • Leg of Lamb Roast (1.5kg – serves 6), at room temperature (very important)
Olive Oil or Herb Seasoning Rub:
  • 3 cloves garlic minced (use more or fewer according to taste)
  • 2 teaspoons fresh rosemary leaves, stems removed and coarsely chopped
  • 1/4 teaspoons black pepper, coarsely ground
  • 1/2 cup extra-virgin olive oil
  • 2 tablespoons fresh-squeezed lemon juice
Red Wine Jus:
  • Lamb juices from cooked leg of lamb roast
  • Red Wine (Cupitt’s of course)
  • 1 to 2 tablespoons butter
  • Salt and pepper to taste
Leg of Lamb Roast Instructions:
  1. In a small bowl, combine garlic, rosemary, and pepper. Add olive oil and lemon juice. Mix until all ingredients are combined.
  2. Remember – Do not remove the netting that is around the lamb roast.
  3. Room Temperature: To cook evenly, the lamb roast must not be cold – let it stand at room temperature, loosely covered, for approximately 1 hour or even more. This time can vary depending on how big or small your lamb roast is.
  4. Preheat oven to 220 degrees C.
  5. Pat the room-temperature boneless leg of lamb roast dry with paper towels or napkins. Using your hands, rub the outside of the lamb roast with olive oil or with the Herb Seasoning Rub (see above Herb Seasoning Rub) and salt
  6. Place the lamb roast on a roasting rack in a heavy stainless-steel pan or other metal roasting pan. NOTE: Select a roasting pan that has sides at least 3-inches deep. (avoid nonstick pans if possible, as these pans yield fewer of the cooked-on bits that make the tasty au jus juice.)
  7. Sear the lamb roast for 15 minutes at the higher oven temperature (220 degrees C.), then turn the oven to the lower temperature (180 degrees C.) for the rest of the cooking time. Do Not Cover the roast. NOTE: suggested cooking time per weight For a perfectly cooked leg of lamb roast, invest in a good meat thermometer. Internal temperature, not time, is the best test for doneness.
  8. When the correct time has elapsed, take the roast out of the oven and push the thermometer spike into the meatiest part of the joint. Wait a moment, then check the temperature:
    • 60 degrees C = medium-rare, pink in the middle, lots of juice
    • 70 degrees C = medium well, still slightly pink, but cooked
    • 75 degrees C = well done, cooked through to the bone

    If allowed to rest as long as an hour, the temperature will rise even higher. So, pay attention to how long you let the cooked lamb roast sit.

  9. Place the cooked lamb roast on a large Meat Cutting Board with a well at one end to hold the juice.
  10. Using your scissors, cut off the netting to remove and discard it. Using a sharp knife, slice the meat across the grain into whatever thickness you prefer. Sharpen your Carving Knife, if necessary using either a sharpening rod or stone.
  11. Season the carved lamb with Sea Salt.
Red Wine Jus Instructions:
  1. While the cooked lamb roast is resting, now is the time to make a sauce from the drippings. Carefully spoon off any excess fat and discard. Scrape the bottom of the roasting pan to loosen the sediment. Pour the lamb juices (from the bottom of the roasting pan) into a saucepan. Add some red wine and some of the herbs (if used) that are left in the roasting pan.
  2. IMPORTANT:  Making Au Jus is more of a technique and not a recipe. You will have to do this by feel or guesswork. It depends on how much juice is left in your pan (plus the juice from slicing the lamb roast), and how many people you will be serving.
  3. Add the wine to the saucepan with the lamb juices and bring to a boil, and cook until the stock is slightly reduced about 5 minutes. NOTE: Au jus is not thick like a typical sauce or gravy. Add the butter and mix it in by swirling the pan. Season to taste with salt and pepper. Transfer to a gravy boat.
  4. Serve this sauce on the side when serving the sliced lamb roast. NOTE: Some chefs will strain the sauce before adding the butter (your choice).

Recipe Notes

* Add your wine according to how much Jus you think you will need for each person being served.

An alternative to Red Wine Jus is Mint Sauce 

  • 1 bunch of fresh mint
  • 1 teaspoon sugar
  • 3 tablespoons wine vinegar
  • Sea Salt

Pick and finely chop the mint leaves, then place in a small bowl. Mix in the sugar, a good pinch of salt, 1 tablespoon of hot water and the vinegar.

Serve lamb with Roast potatoes, Pumpkin, Parsnips and Carrots and WINE!

Lamb & Cabernet

Most medium-bodied reds will work with lamb, Cabernet Sauvignon is a classic option. The 2017 Cupitt’s  Carolyn’s Cabernet or 2015 Cabernet from our Museum Stock pair very well. Cabernet Sauvignon has a real affinity with lamb for a few reasons to do with its flavour profile tannins and structure.

There is a flavour marriage between lamb and cabernet, particularly the herbal accompaniments we use traditionally to flavour classic lamb roasts – bay leaf, rosemary and mint especially, are exactly the more complex savoury notes that often come to mind besides the typical blackcurrant and berry fruits associated with cabernet sauvignon.

That said there is there’s nothing wrong with you sipping a shiraz or a robust Italianesque Nebbiolo with your lamb dinner.

 

 

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