Until I moved to England I had never eaten lamb. There I said it. Is that embarrassing? Does that make me boring? But honestly I didn’t really know anyone that at roasted lamb growing up. In England on the other hand, it’s extremely common. You’re as likely to see roast lamb as roast beef on offer for a big Sunday dinner.
I’ll chalk part of it up to how much more expensive lamb is in America. Anyone wishing to delve deeper into this food culture divide should read this excellent article on the American lamb industry.
Slow Roasted Lamb with Mint-Caper Sauce and Boulangere Potatoes
Preheat oven to 266 F (very low because it’s in there so long). Mix potatoes, onions and herbs together in a bowl and then season with salt and pepper. Layer the potatoes and onions into a roasting tray, and then put the lamb on top (skin side up). With a sharp knife, pierce the lamb all over and then put a clove of garlic into each whole. Pour the chicken stock over top.
The joy of a potato that has been in the oven for hours!
To top off this Sunday treat, there were homemade Yorkshire puddings. The recipe isn’t here, I’m just proud of how they turned out. Last time they were attempted from scratch, it was not very successful. Ie: a disaster!
This time last year I was making Baked Parmesan Paprika Chicken.