Truss him up like a little lamb

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Hed Chef
Truss him up like a little lamb
By Hedy Khoo

December 14, 2009

Clothes courtesy of River Island. Location courtesy of kitchen culture at Leng Kee Road. Hair andm ake up by Helen Wong from Make Up For Ever Academy (Tel: 63330678)

TIE them up and get them all hot, snug and shapely. But you might want to exercise some discretion in deciding how taut you want the strings.




When roasting a hunk of meat like lamb, it's not just about seasoning and marinating. Tying up the meat helps keep its shape while things heat up in the oven.

Just don't get yourself all tangled up.

Roast lamb with winter vegetables Truss him up like a little lamb

INGREDIENTS

1.25 kg of lamb

5 small potatoes

1 medium parsnip

1/2 butternut squash

5 cloves garlic

1 large purple onion

1 sprig fresh sage

4 sprigs fresh rosemary

1 sprig of thyme

1 lemon, halved

1 bay leaf

8 tbsp Worcestershire sauce

1 tbsp oyster sauce

1 tbsp honey

30g butter

Extra virgin olive oil

Sea salt, black pepper

DRY RUB

2 tbsp fresh parsley

2 tbsp fresh rosemary

2 tbsp fresh thyme

1 chilli

2 tsp dried mint

5 sage leaves

3 cloves of garlic

black pepper

15 cloves

1 tbsp dry mustard

1 tbsp ground ginger

2 bay leaves, crushed

PREPARATION


Trim fat off lamb.

Marinate meat in dry rub, clingwrap and chill, preferably day before

Remove meat from refrigerator 30 min before roasting

Add Worcestershire sauce, salt and cracked black pepper Peel, chop squash and parsnips. Scrub potatoes. Halve potatoes, skin on

Boil vegetables with 1sprig thyme, rosemary and bay leaf for 10 min

Drain and keep vegetable stock.

Heat oven to 200 deg C

Tie lamb with kitchen string

Place 1 sprig of rosemary and sage in roasting tray. Place lamb on top, with halved lemon beside

Drizzle generously with olive oil

Put into oven for 15 minutes

Cover meat with foil

For medium, cook for 20 minutes per 450g of meat, then an extra 20 minutes

Every 15 minutes, baste lamb with olive oil, 30g butter and 2 ladlefuls of vegetable stock

For last 15 min, baste lamb with honey and oyster sauce

Place vegetables on roasting rack and drizzle with oil, salt and black pepper

Remove lamb from oven. Cover with foil, rest for 20 minutes.

Remove string before carving

For mint jelly, add 10g of chopped fresh mint with 1 tsp of lemon juice to store-bought mint jelly and serve