Lamb Boneless Forequarter Roast
Published 19th July, 2022
Cuisine: Australian
Preparation: 20 Mins Cooking: 2 Hrs 45 Mins
Ingredients
- 1.5-2kg boneless forequarter roast
- 1 kg baby potatoes
- 1 tbsp olive oil
- Rosemary sprigs
- ½ bunch of thyme
- 2 cups 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 forequarter roast from the packaging and pat dry with paper towel. In a small bowl, place the olive oil, smoked paprika, sea salt, black pepper, minced garlic, dried oregano and chopped thyme. Mix well to combine, then rub the mixture over the entire surface of the lamb.
- Toss the baby potatoes in olive oil and place them in a deep-sided roasting tray. Pour in the beef stock until it reaches halfway up the potatoes. Add a few sprigs of rosemary and thyme. Place the lamb roast on top of the potatoes.
- Place the tray in the oven and roast for 10–15 minutes. Remove the tray from the oven and loosely cover with foil. Reduce the oven temperature to 150°C and cook for a further 2½ hours.
- Remove the foil and cook for a further 15 minutes.
- Serve the lamb roast with the potatoes, extra rosemary, thyme and gravy.