Lamb Boneless Forequarter Roast
Published 19th July, 2022
Cuisine: Australian
Preparation: 20 Mins Cooking: 2 Hrs 45 Mins
Ingredients
- 1.5-2kg Barossa Fine Foods boneless lamb forequarter roast
- 1kg baby potatoes
- 1 tbsp olive oil
- Rosemary sprigs
- ½ bunch of thyme
- 2 cups of beef stock
Marinade
- 2 tbsp olive oil
- 1 tbsp smoked paprika
- 1 tsp sea salt
- 1 tsp cracked black pepper
- 1 tbsp minced garlic
- 1 tbsp dried oregano
- 1 tbsp thyme, finely chopped
Method
- Preheat oven to 220℃
- Remove the lamb from packaging and pat dry with paper towel. Combine all marinade ingredients in a small bowl and rub over the entire surface of the lamb.
- Place baby potatoes in a deep-sided roasting tray. Pour in the beef stock until it reaches halfway up the potatoes. Scatter over a few sprigs of rosemary and thyme, then place the lamb on top.
- Roast for 10–15 minutes. Remove from oven, loosely cover with foil, then reduce temperature to 150°C and cook for a further 2½ hours.
- Remove the foil and cook for a further 15 minutes until golden.
- Serve with the potatoes, extra rosemary, thyme and gravy.
where to find us
- Find Barossa Fine Foods boneless lamb forequarter in your local Barossa Fine Foods retail store in South Australia.