Everyone loves a roast. Yorkshire puddings, roasted veg, choice of meats smothered in gravy washed down with a cold beer or a nice glass of wine. Personally, I feel Lamb is perfect for the dish. Weatherspoons, for those who don’t know, is an English chain of pubs providing one of the best roasts with a drink for the best price you can get out here in London (sadly I do feel they have stopped doing or maybe it’s just the ones I go to lol). So I thought to myself why not try put my spin on it.
This is one of the meals you enjoy with friends and family or just to indulge in after a long week. This recipes gravy is just a little different as it incorporates the flavors from the cooked lamb with a sweet edge. Try this out with chicken, beef, mutton, fish etc.
Before you get to cooking it is best to have all ingredients washed and cut before cooking in order to speed up the cooking process and reduce stress while cooking.
1tspn, BBQ Seasoning
1tspn, All Purpose Seasoning
2 spring onions
2 Crushed Garlic Cloves
1/2 Cup, Butter
500g, Lamb Rack
180g, String Beans
1, Red Peppers
1, Green Peppers
1 tspn, Mixed Herbs
1 kg, Baby Potatoes
100ml, Double Cream
1 tspn, Rasberry Jam
1 tspn, Worcester sauce
- Boil Hot water in a large pot and add salt.
- While the water is boiling, grab the chopped vegetables (String Beans, Carrots, Red Peppers and Coriander) and place it in the oven tray. Sprinkle the Mixed Herbs, Salt, Pepper and olive oil. (Mix everything together with your hands). This is also a perfect time to season the lamb (BBQ Seasoning, All Purpose, Worcester Sauce, Salt and Pepper) and leave aside for later.
- As the water has now probably reached boiling point, add in the chopped baby potatoes (Preferably cut into quarters, I also left the skin on). Wait for 15 on a medium heat.
- In the meantime heat up a frying pan and add butter. Also turn the grill on to a high heat.
- Add the oven tray full of veg into the grill for around 12min.
- Once the frying pan has gained enough heat and the butter has melted, throw in the lamb pieces, leave to fry for around 8min on a medium heat (turning occasionally).
- Check the potatoes by prodding it with a fork, making sure they have softened. Drain the potatoes and place back into the pot.
- Add the Milk, Butter and double cream, stir till it has been combined with the soft lumpy mash. Then add the freshly chopped rosemary, Salt and pepper and stir leave to cool. ( You can always heat the pot a little for when you are ready to serve, ensuring it is hot and ready).
- Both the lamb and veg should be ready, turn of the grill and place the lamb on the oven tray with the vegetables and leave in the grill. ( Just to keep the food warm, be careful not to leave it in there to long after it has been turned off as it still may over cook the food ).
- In the same frying pan used for the lamb add chopped onions, fry for around 3 min. Then add the stock, jam and Worcester sauce and let it simmer for 5min. ( Add cornflour if you want your gravy thicker). Once you have reached desired texture turn off the cooker.
- Serve and enjoy.
Please share, comment and let me know how it goes.