WOOD FIRED CLAY OVEN ROASTED LAMB

FIRST WOOD FIRED CLAY OVEN ROAST

 

 

THIS IS THE VERY BEST JUICIEST ROAST LAMB I HAVE EVER COOKED !!!

LOVING MY WOOD FIRED CLAY OVEN

350 degree cooking

 

INGREDIENTS

2kg leg of lamb

50ml ooil

salt and pepper

10 King Edward potatoes peeled

3 carrots peeled, halved and quarted

2 parsnips peeled, halved and quarted

1/2 swede cut into same size fingers as carrots

100ml honey

 

I was not feeling fully in control about the first wood fired roast, mainly because I was cooking fathers day dinner for two fathers and the whole family, with un-controlled heat!  But I am really pleased to say it was so easy, (after a glass of wine!!).  I learnt a huge amount about controlling the temperature of the fire, by adding more kindling and wood to keep it high or to let it burn down, and when it almost went out, I was pleased I was able with a little kindling and some paper balls to bring the fire back to life immediately and the temperature came back up too, so this was a great experience as well as my first proper roasting cooking lesson too.

 

Place the lamb in your roasting tin and drizzle with the ooil and pop into your approx 350 degree oven.  For the first half an hour you leave your lamb exposed to the raw heat to seal and slightly char adding that extra zing of wood fired roast flavour.  By now your fire will be about 260 degrees so cover the lamb with foil and let the fire tick over so that the temperature is coming down slowly,  place the oven door and chimney lid on your oven to keep the heat around 200 degrees.  This size lamb will need 2hrs to cook to a medium done pink.  Part boil your potatoes and vegetables and place in roasting tins ready to go in the oven when the lamb comes out to rest.

 

The lamb will need 30 minutes to rest wrapped in foil, therefore the potatoes and veg will need to go in to roast when you take the lamb out for 30 minutes.

 

 

FIRST WOOD FIRED OVEN ROAST POTATOES

These were part boiled King Edward potatoes for 10 minutes, then drained and fluffed up in a colander and sprinkled with seasoned semolina before roasting.

ROASTED VEGETABLES WITH A CARAMELISED HONEY DRIZZLE

Carrots, parsnips and swede part boiled for 7 minutes and then tossed in oil and roasted for 30 minutes, after 20 minutes I added a generous glug of honey which caramelised and made the roasted vegetables really flavoursome.

 

THE JUICIEST WOOD FIRED BEST ROAST LAMB

 

 

Ta Daa.. The finished dinner.