When Jane and I were first asked to do this column, we put out a summons on Twitter asking nervous and beginner cooks to tell us which dishes they were most frightened of attempting. The answer was near-unanimous: a roast dinner.They gave two main reasons for this. First up: multitasking. A roast is usually the centrepiece of a social occasion, even if it's just Sunday lunch for the family. The thought of entertaining guests at the same time as balancing the battery of trays and pans required - like a culinary version of the Cat in the Hat - is understandably daunting. This leads us to the second worry: timing. When the multi-tasking goes wrong, it is easy to overcook the meat and end up serving boot leather. Or you might err in the other direction, undercook the beast, and kill off your guests with food poisoning.But fear no more. This week's recipe is intended to help you master the juggling act and land your roast triumphantly on the table.It's a one-pot roast, which drastically reduces the tower of pans. The potatoes go in with the lamb and cook in its juices. All you need to serve with it is the green sauce (see below), which is easier than a homemade mint sauce but complements the meat just as well. This you can make in the morning, or even a couple of days before; and a green vegetable. A brassica is ideal - cabbage, spring greens or broccoli.
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Roast lamb
This recipe will give you lovely pink meat and juice-infused potatoes.Prep time 20 minutesCooking time 1 hourServes 61.5kg leg of lamb
3 garlic cloves, crushed
3 sprigs rosemary leaves, finely chopped
1 tbsp olive oil
Juice ½ a lemon
1kg potatoes
2 onions
1 tbsp olive oil
250ml chicken stock
Salt and black pepper
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What else you can do
Try inserting tinned anchovies into the lamb meat, along with butter and rosemary. Use a small knife to stab little holes in the meat, then slip an anchovy into each hole. Drizzle with balsamic vinegar before roasting to give the skin a caramelised tang.This is a "fast cook" recipe - the alternative is to cook the joint very slowly on a low temperature for a longer time - 160C/325F/gas mark 3 for 4 hours (you can turn the heat down to 120C/250F/gas mark ½ after this and leave it for a couple more hours without harming it).For showing off
Mix the potatoes with a paste made from:2 tbsp chopped tinned tomatoes
2 tbsp chopped parsley
4 cloves garlic crushed
2 tbsp grated parmesan (or pecorino)1 Massage the potatoes with olive oil, top with lamb and then cook as directed above.
Green sauce (or salsa verde)
You can make this well in advance. You get a slightly better texture if you pound it in a pestle and mortar, or chop it fine with a knife and then stir in the liquids, but it is still delicious made in a blender. Don't let the purists bully you. You can omit the anchovies if you need to, but they do give a rich depth. You could also use substitute these green herbs for whatever else takes you fancy. Basil and tarragon are both lovely.Prep time: 5 minutesMakes 1 jar20g fresh mint
20g flat-leaf parsley
1 tbsp capers
2 tsp dijon mustard
4 anchovy fillets
Salt and black pepper
200ml extra virgin olive oil
Juice of ½ a lemon1 Put all the ingredients into the blender and blend until smooth. It should be runny, but substantial. Put into a sealable jar and pop into the fridge.Henry Dimbleby is co-founder of the natural fast-food restaurant chain Leon (@henry_leon). Get your kids cooking at cook5.co.uk
Photo: Rub the joint with the garlic and rosemary, forcing the crushed cloves into the slits made in the meat. Photography: Jill Mead for the Guardian
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