ROAST LAMB ACCOMPANIMENTS RECIPES

Steps:

• This would have to be the dish most people think about when lamb is mentioned. It's easy to make andgreat for any gathering. I've never been a fan of studding the meat with flavourings, such as garlic, as the incisions allow precious juices to escape. You want to retain the moisture and maximise the flavour.

  Pre-heat oven to 180C. Rub the lamb leg with salt, pepper and olive oil. Place the vegetables and garlic in a roasting tray, place the lamb on top and roast for about 1 hour 40 minutes. This is 40 minutes per kilo but remember no oven is the same, so use this as a guide if you don't have an oven thermometer.

  Turn the leg over two to three times during cooking as this helps the meat cook evenly. Remove the lamb from the oven and leave it to rest in a warm place for 30 minutes.

  To serve

  Carve slices cutting towards the bone. This means you will be cutting across the grain of the meat, not along it, because the latter can make the meat seem chewy. My two favourite accompaniments would be a creamy potato gratin or classic ratatouille.

Steps:

• Preheat the oven to 275 degrees F and grease a roasting tray.
• Season the sirloin steaks with salt and pepper and rub with olive oil to add flavor. Transfer the steaks to a roasting pan.
• Add the garlic and herb twigs, and cover the entire roasting tray with foil.
• Roast the steaks for 30 to 35 minutes, depending on how you like them.
• Towards the last 10 minutes of cooking, remove the foil and set aside.
• Add the butter and spread around the roasting tray until melted.
• Baste the steak with its own roasting juices combined with the melted butter.
• Set the top heat only to 400 degrees F and broil the steaks until caramelized.
• Set aside the cooked steak for at least 10 minutes to rest.
• Peel off the garlic to be placed on top of the steaks for serving.
• Serve it as is or with any sauce and accompaniments, either whole or sliced, and enjoy!