This week I really fancied a roast, so I told myself that if I’m going to have one it’ll have to be glorious and I would have to pull out all the stops to make this meat and veg dish stand out. So I went all out and chose a beautiful cut of lamb married with fresh rosemary, superbly fragrant smoked garlic and goose fat for the roast potatoes. The end result was a super fresh tasting lamb, with a subtle smokiness to it and the best crunchy and fluffy roast potatoes I have ever made! So next time you fancy a roast, give this a go! It’s pretty awesome!
6 large roasting potatoes
6 sprigs of fresh rosemary
6 smoked garlic cloves
100 ml of chicken stock
2 large white onions
1 cup of goose fat
½ cup of plain flour
Pinch of coarse sea salt
3 tsp of olive oil
GLORIOUS ROASTED TATS
Put your oven on to preheat at 200 degrees Celsius for 10-15 minutes. Wash and cut your potatoes and then drop them into a pan of boiling water. Cover the pan and boil on medium to low heat for 5-6 minutes. When they are done, drain them in a colander, drop them back in the pan, add the flour and shake them with the lid on. This will make your roast potatoes super fluffy and all those floury bits will go crispy in the oven. Once they are done, melt the goose fat in a small frying pan or in the microwave and add to the potatoes. Next, get a large roasting tin out, tip the tats evenly onto it and place in the oven until they turn golden brown. (Make sure you turn them on the other side half way through)
Get your lamb shoulder out of the fridge and make sure it rests at room temperature for at least 30 minutes before you start to prepare it. Once that’s done, heat up the olive oil in a large frying pan (make sure you choose one that will hold your lamb shoulder), and fry the shoulder on each side.
Now leave the meat to rest until it can be handled. In the meantime peel your smoked garlic cloves and quarter your onions. Take a deep oven proof dish, add the onions, two garlic cloves and the chicken stock.
Turning your attention to the lamb shoulder, which has now cooled enough to handle, make 6 incisions with a sharp knife into the meat. These will act as pockets for the smoked garlic which in turn will infuse the meat with a beautiful fragrance throughout cooking.
So go ahead and put those garlic cloves inside the little pockets along with a couple of sprigs on fresh rosemary. Place the meat in your oven proof dish and roast for 1-2 hours. I would suggest to have it medium to medium rare but if you like it more to well done leave it for longer.
When everything is done plate up and scoop some of those lovely juices from the lamb onto your tats, sprinkle some sea salt and enjoy!
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