If you want to make a Sunday roast with a real WOW this is the one!
We just love a Sunday roast but in the past it's left us feeling rather stuffed bloated and in great need of a nap of the sofa.
Well, let us help you there... because this Sunday roast is different. It is full of flavour, texture and crunch but unlike a traditional Sunday roast this one is fresh, light and leaves you feeling wonderfully satisfied.
It's an easy roast to make but you will have to set aside a bit of time for it as there's quite a bit of chopping, cooking, char-grilling, mixing etc. (Most good roasts take a bit of time but are well worth the effort!)
1.4 kg shoulder or leg of lamb
1 cup maple syrup
2 tbsp gluten free soy sauce (tamari)
1 tbsp Dijon mustard
3 finely chopped rosemary sprigs
Sea salt and freshly ground black pepper (to season)
1. Preheat the oven to 150 degrees
2. Grate the lemon and place the zest in a large jug, then squeeze the lemon and add the juice to the jug too
3. Add the maple syrup, soy sauce (tamari), mustard and freshly chopped rosemary
4. Place the lamb on a baking tray
5. Pierce the lamb with a sharp knife, so that the glaze can penetrate into the lamb
6. Pour over the mixture over the lamb and season with salt and pepper.
7. Roast for 1 hour
8. Baste the the lamb with the glaze mixture and then cover tightly with tin foil
9. Bake for a further 3.5/4 hours and baste once or twice during this time.
10. Remove from oven and cover with foil tin foil (leave to rest for about 20 minutes or until ready to serve)
11. Finally, transfer to a serving platter and carve up some lovely thick slices.
We like to serve our lamb with new potatoes and hazelnuts and a fresh courgette and green bean salad. Delicious!!!