Recipe: Yummy Roast Lamb

Roast Lamb. Roasting a lamb shoulder is just as easy, if not easier, than roasting a chicken. Seriously, all you need to do is rub your roast with a mixture of fresh herbs, garlic, and olive oil and throw it in the oven. Have you ever roasted a leg of lamb?

If it's lamb you're roasting this weekend, let Waitrose help you cook it to perfection. Visit today to make use of our helpful advice on cuts, timings and more. Whether a roast leg of lamb cooked fast and hot to rosy perfection, or a shoulder of lamb slow-cooked with herbs and spices, you'll find a tasty Sunday lunch option in our roast lamb recipes. You can cook Roast Lamb using 5 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Roast Lamb

1. It's 1 kg of lamb chops.
2. Prepare of Sprinkle lamb rub.
3. Prepare of Sprinkle chicken rub.
4. Prepare of Drizzle olive oil.
5. You need To taste of salt.

Try our succulent roast lamb recipes. We have you covered for a traditional Sunday lunch and more exotic versions with Middle Eastern or Indian spices. Want to make a lamb shank? Serving lamb as part of a Sunday roast?

Roast Lamb instructions

1. Preheat oven 180 degrees Celsius.
2. Take a bowl and place the meat pieces and sprinkle on each side of the lamb the lamb rub spice on the meat and cover it..
3. Then as the oven is get warmer then take the oven tray and place your meat..
4. Then start to oven roast it but before cover the meat with foil to be soft and cooked in and out..
5. Once it cooked remove the foil and let it roast.
6. Once is roast let it be served.
7. Mine will be serve with vegetables as I am changing my diet due to my health..

We have plenty of ideas for roast lamb, including roast anchovy butter lamb with boulangere. Roast leg of lamb is traditional fare for holiday meals and special dinners. Roasting a leg of lamb is a simple process that Roast lamb is often served with a bright mint sauce to offset its deep flavor. For roasting, meaty American lamb is preferable to cuts from Australia and New Zealand. Most American lambs are fed both grass and grain, yielding meat that is fine-grained, earthy and mild.

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