Today is a special day for our friends in Australia!
This is the Australia Day!
Story:
230 years ago, 230
years ago, Captain Arthur Phillip, commander of the First Fleet
of eleven convict ships from Great Britain, and the first Governor of
New South Wales, arrived at Sydney Cove on 26 January and
raised the Union Jack to signal the beginning of the colony!
years ago, Captain Arthur Phillip, commander of the First Fleet
of eleven convict ships from Great Britain, and the first Governor of
New South Wales, arrived at Sydney Cove on 26 January and
raised the Union Jack to signal the beginning of the colony!
that special day, we would like to share our magic by showing to you how to
cook a Lamb Shoulder Roast.
Recipe (Serves 4)
Preparation: 15 minutes | Cook: 90 minutes
Ingredients:
2.2 pounds/1 kg lamb shoulder
8 potatoes
2 large sweet potatoes
2 white onions
1/4 cup olive oil
2 1/2 teaspoons sea salt
6 cloves garlic (cut into slivers)
6 sprigs fresh rosemary
Garnish: mint sauce
Method:
Heat
the oven to 290 F.
Cut
the potatoes and sweet potatoes into 1-inch-thick slices.
Cut the onions in
half and then place vegetables into a baking tray.
Drizzle
the vegetables with olive oil and sprinkle with some salt. Place the tray in
the oven on the bottom rack and roast.
Rub
the lamb with olive oil and then sprinkle with sea salt.
Use
the point of a sharp knife to make small incisions all over the lamb.
Place
the garlic slivers and rosemary springs in the holes.
Place
the lamb on the middle oven rack with the vegetable baking tray beneath it to
catch drippings.
Roast
for 90 minutes. Test meat to see if it's done by slicing it in the thickest
part. Remove from oven and transfer to a plate to rest. Cover lamb with foil
and let it sit for 10 minutes.
Serve
with roasted potatoes, onions, and mint sauce.
