That’s why I am Easy *ahahahaha*……Easy like a Sunday Morning.
You got it Mr. Ritchie, this Easy Sunday Roast Lamb is all that.
When we were growing up my mom used to cook up a Sunday Roast. Mom would make a roasted something, cauliflower and cheese sauce, green beans, roast potatoes, gravy, the whole shebang. We had one of those heating hostess trolleys (are you old enough to remember those?) and by lunchtime mom would have filled all the little bowls at the top, heated plates waiting at the bottom.
My memories of Sunday Lunch begin with mom being up and in the kitchen before we left for church, returning there for what seemed like hours once we got back, while dad cranked out the tunes from his LP collection, filling our hollow bellies with The Shadows, The Carpenters, Anne Murray and the Bee Gees. As we got older, my sister and I would start baking a dessert of sorts; Sunday lunch is not Sunday lunch if there is no pudding. It led me to believe that Sunday lunch is one enormous production entailing hours and hours of cooking and hard slog and washing dishes, which sadly was left to us. On a Sunday.
My children are growing up in a similar way. Sunday Lunch is a big thing around here. We eat well on Sundays. Sunday lunch is a strategically planned and organized event; we insist on leaving nothing to chance. A bad Sunday meal results in a severe case of the Sunday Sulk from all four Taylors and trust me, nobody wants to see that.
I think that may be where the similarity ends. I for one refuse to spend the entire day cooking, although more often than not, Sunday lunch is not mine to cook, the real joy of being married to a man who too loves to cook. Dear Husband’s playlist has long since been replaced by that of his first born, and those spoilt kiddos have been saved the arduous task of washing up by the invention of the domestic dishwasher.
Today’s recipe for an Easy Sunday Roast Lamb is a regular dish around here and not necessarily only on the weekends. Popped in the oven in the time it takes you to chop and peel the vegetables and, an hour or so later, perfectly cooked vegetables and lamb on the table.
We eat our lamb pink, which rather understates how rare Dear husband sometimes enjoys his lamb. My favourite chef, Marco Pierre White says, ‘A perfectly cooked lamb needs no sauce’ and I must agree, seldom do I go to the trouble of making a gravy. I have, however, been known on occasion to make a minted olive oil or even a chimichurri if my Sunday mood has me inclined towards a little extra effort.
Sunday has a certain easiness to it. I think it might be the reprieve it offers from all the other days which demand so much. I am pretty sure that it may just be my most favourite day.
How about you? Are you Sunday lunchers or not? Let me know in the comments.
- 1.5 kg deboned lamb leg
- salt & freshly ground black pepper
- 3 cloves garlic, peeled
- 2 sprigs fresh rosemary, chopped
- 1 lemon, thickly sliced
- olive oil
- 4-6 large potatoes, peeled and cut in quarters
- 2 red onion, peeled and quartered
- 200 g rainbow baby carrots
- 1 medium butternut, peeled and chopped
- Place the lamb in a roasting dish.
- Glug a little olive oil over the lamb and season with salt and pepper.
- Crush two of the garlic cloves and rub over the lamb.
- Squeeze a few of the lemon pieces over the lamb and place two or three slices on top.
- Sprinkle the rosemary over the lamb.
- In a second roasting pan, place the potatoes, red onion, carrots and butternut.
- Add some rosemary sprigs, the remaining whole garlic clove and season with salt and pepper and drizzle over a good lug of olive oil.
- Roast the lamb for about 1 hour (for medium, longer if you prefer it well done) in an oven preheated to 180˚C.
- Roast the vegetables for the same time, in the same oven, tossing regularly.
- Remove the lamb from the oven and allow to stand for 10 minutes before carving.
- Carve and serve with the roasted vegetbles.