A British Tradition: The Sunday Roast

16 Nov

Boneless leg of lamb roasted on the Weber…YUM!

The roots of my mother’s family are in Great Britain, where leg of lamb is the traditional joint for a Sunday roast; yet she didn’t like it and never served it. Most folks either love or hate lamb…not too many “in-betweenies” on the fare. In spite of the fact that we didn’t eat it growing up, I have come to be one of the lamb lovers and am particularly happy with the fact that it is a pasture-raised animal.

We saw some New Zealand lamb at Costco last week and Eddie offered to roast a leg on the Weber. The roast was nearly 5 pounds, so we cut off 2 pounds and froze that to grind later for meatballs.

The boneless leg came neatly packaged in a string “sock”, which Eddie removed to trim the meat and stuff with about 6 cloves of chopped garlic, rubbing it in well with a little salt and pepper.

Then he swathed the roast in fresh rosemary stalks and we squeezed the whole thing back into the sock…a 2-person project. He started the charcoal in the Weber about ½ an hour before putting the joint on the rack and then roasted it for an hour and a half.

Alternately, you can use butcher string to bind up the leg before roasting.

It came out looking beautiful and after a 20 minute rest, he cut off a few thick slices of medium rare, tender and savory lamb, which I served with a brown rice pilaf and steamed brussel sprouts. I also served Gingery Wine Grape Jelly instead of the traditional Mint Jelly…an interesting twist.

Now, an entire roast is a lot of meat for two people and we are not averse to leftovers for a few days in a row, so on Day Two I made a gluten-free brown gravy and we had that with slices of lamb, leftover pilaf and steamed green beans.

On Day Three I added carrots, mushrooms, celery, chopped onion, the leftover green beans and brussel sprouts to the gravy, trimmed and diced the remaining lamb and made a Shepherd’s Pie. Actually, I had so much filling that I put half of it in the freezer, and the other half in a casserole topped with mashed potatoes and baked it for 45 minutes until the potatoes turned golden brown. And, yes, on Day Four we had leftover Shepherd’s Pie for dinner.

Cover the casserole with mashed potatoes and bake until they turn golden brown.

We truly enjoyed this traditional roast all week long, but I think we might be ready for something different this weekend!

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