I know I am writing for Mama’s Kitchen at Glotime.tv, but this recipe is courtesy of my late great Grandma who has passed down the secret of Star Roasties for me to share with you today. Shhhhh I am hearing rumblings of disapproval from the secret grandma’s gang, but sometimes you have to just go with your gut and do it anyway.
Beginning with Roast Lamb, this recipe is sure to tempt the most resistant meat eaters, as it rouses the very basic responses of culinary gratification.
Select a good size Breast of Lamb depending on the amount of Dinner Guests you are expecting. I am reluctant to give to an idea of weight, as this varies with each family. But let me warn you, the bigger the piece the better as they will definitely go back for more, and will even demand it cold later on, or take some home in a bag.
ROAST LAMB
Smother the meat with a jar of Mango Chutney
Sprinkle fresh or dried Rosemary
Place into a roasting pan and pre-heated oven
Roast for 20 mins at a high heat of 220 degrees
After 20 mins turn down the heat to 200 degrees
Roast slowly for 2-3 hours depending on size of joint (25 mins per 500g)
For Roast Potatoes to take your breath away. It does help if you purchase a particular type of tatty like Maris Piper or King Edwards, which respond well to a quick bashing and a good roasting.
ROAST POTATOES
Peel potatoes and wash thoroughly
Place in saucepan and cover with cold water
Partly boil for five minutes
Strain all the water from pan
Jiggle potatoes around saucepan so sides are scuffed
Place in roasting dish
Sprinkle olive oil over each potato
Place in pre-headed oven at 200 degrees for 45 minutes
Carefully turn potatoes every 15 minutes
Increase heat 220 degrees to crisp
As long as you time it right, you will have the Roast to die for. Serve with vegetables and salad of your choice. You will feel you have died and gone to heaven.
