Sunday, 1 March 2015

Who says Nandos is just for chicken ?!

Sundays go hand in hand with long lie ins, late breakfasts, staying in your pyjama's for as long as possible and most importantly a good old roast dinner. I don't know about you but a sunday without a roast of some form is just criminal.

With that said a roast isn't always possible when you've kids running crazy around the house or are desperately (is it just me ?)  trying to catch up with the mound of laundry and ironing. This is a recipe that really requires hardly and prep at all, and cooks away slowly while you can get on with whatever else needs doing..  Or if your anything like myself .. plonk yourself on the sofa and do as little as possible !!

To serve a family of 4 for you will need :
2- 2 1/2 kg lamb shoulder
2 sachets of Nandos garlic & herb seasoning (medium hot)
100ml olive oil
fresh rosemary sprigs*
2 medium red onions

  • Start by preheating your oven at 200c, (fan assisted) then in a small bowl combine the 2 sachets with the olive oil and stir together and put aside.
  • Take the lamb shoulder and lightly score all the top and underside. Take the garlic marinade, pour over the shoulder and rub in well with your hands, making sure you get into the scored cuts.
  • Take the rosemary sprigs and tuck into a few of the cuts on top and the underside
  • Cover the lamb with foil and place in the oven and leave for 2 hours
  • After 2 hours, remove the foil from over the lamb**, add in 2 roughly chopped onions. Lower the heat down to 150c and place back in the oven for a further 3 hours
  • The lamb now should be golden and fully roasted. Remove from the oven, recover with the foil and leave to rest for at least 10 minutes.
  • Serve with your favourite roast veg, my easy peasy yorkies and gravy  … and lashings of gravy 

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