Jamie Oliver Inspired Roast Lamb is delicious and stems from my partner receiving “Jamie’s America” recipe book for his birthday. I couldn’t wait to delve inside and see what recipes I could try and to my delight, there are lots of recipes that are fussy foodie friendly or easily tweaked to suit our needs. The first recipe I tried was Epic Churro Lamb and it was so delicious it’s making my mouth water thinking about it! Keep reading for my account of how to make Jamie Oliver Inspired Roast Lamb.
Jamie Oliver Inspired Roast Lamb Ingredients: (serves 6)
- 1 medium leg of lamb on the bone (approx. 2 kg)
- 8 juniper berries / handful of fresh cranberries (I used cranberries as I already had them in my fridge)
- 8 spring onions, trimmed and chopped
- 2 cloves of garlic, peeled and chopped
- Bunch of fresh mint, leaves picked
- Salt & pepper
- Olive oil
- 3 fresh red chillis
- 2 green peppers
- Small bunch of fresh mint, leaves picked
- 2 spring onions, trimmed
- 3 ripe plum tomatoes / 8 ripe pomodorino tomatoes
- Salt & pepper
- Extra virgin olive oil
- Swig of white wine vinegar
- 1 heaped tsp sumac (optional, we couldn’t get hold of any so left this out and it still tasted good)
Jamie Oliver Inspired Roast Lamb Recipe:
In a food processor blitz the berries, spring onions, garlic and mint leaves with a good pinch of salt & pepper and a glug of olive oil to make a paste.
Lay the lamb on a board and pierce around the leg with a small knife, then use your finger to make the holes bigger.
Now rub the marinade all over the lamb and work it into the holes.
Wrap the lamb in clingfilm and leave in the fridge to marinate for at least 2 hours, overnight if possible.
Take the lamb out of the oven and leave it to stand to come to room temperature. Preheat your over to its top temperature. Put the lamb on a roasting tray, season all over with salt then put in the over. Turn the temperature down to 200 degrees / gas mark 6 and roast for about 1 hour for a 2kg leg, about 1.5 hours for a 3kg leg. When the meat comes away from the bone, take it out of the oven, tip any juices into the roasting tin, cover the lamb with foil and leave to rest for 15 – 20 minutes.
Meanwhile make your salsa. Prick your chillies and put them and the peppers over a flame on the hob or into a hot dry griddle pan, turning them until black and blistered all over. Place them in a bowl, cover with clingfilm and allow them to steam for 10 minutes. Peel away the skins, then chop the flesh on a board with the mint leaves, spring onions, tomatoes and a pinch of salt. When it is the texture you are happy with, place in a bowl with a swig of extra virgin olive oil and add the white wine vinegar and sumac (if you are using it). Taste and season to your liking.
To accompany the lamb and salsa, Jamie Oliver recommonds making a side dish of beans and flatbreads. We used both of his suggestions, create our own fussy foodie friendly versions. These dishes were a great accompaniment to the meal, here are the recipes:
Bean Side Dish
Bean Side Dish Ingredients: (serves 3)
- Tin of haricot beans
- 1/2 tin chopped tomatoes
- Salt & black pepper
- Lamb juices from roasting tin
- Hot water
Bean Side Dish Recipe:
After removing the lamb and tipping out the juices, place the roasting tin on the hob on a medium heat. Pour in a splash of hot water and mix with the lamb juices. Stir slowly and let it heat through. Add the beans and chopped tomatoes and stir together. Add hot water to achieve the consistency you desire, taste and season accordingly.
- 300g gram flour
- 300g gluten and wheat free bread flour
- 1 tsp sea salt
- 2 heaped tsps gluten free baking powder
- Herbs / spices for seasoning – we used 1 tsp fennel seeds. Alternatives: 1 tsp dried herbs, sumac
- 6 tbsps olive oil
- Warm water
Mix the flour, salt, baking powder and herbs / spices in a bowl. Pour in the olive oil and approx. 150ml warm water. Use a fork to bring the ingredients together. Add a splash of water if the mixture feels too dry. Once the ingredients start to combine, wet your hands and use them to bring the dough together into a ball.
Dust your hands and a clean flat surface with flour.Knead the dough with your hands until it is smooth and elastic. Using gluten free flour, you may find the dough will need extra water to prevent it from crumbling, if so, gradually add splashes of water until you achieve a smooth elastic dough, stick at it, it will get there! Place the dough back in the bowl, cover and leave to relax.
When you’re ready to cook your flatbreads, divide the dough into equal sized balls, dust your hands with flour and squeeze each ball between your palms to flatten them. Pat and slap the dough from one palm to another, turning and twisting the dough about in a circular movement until each flatbread is approximately 1cm thick.
Heat a dry frying pan on a medium high heat and cook the flatbreads in batches for a few minutes on each side, turning regularly to prevent them from burning. They will begin to puff up and turn a golden colour when they are ready. Serve warm.
(Note – these flatbreads can be reheated or once cooled, can be frozen for another time).
And there you have it, a full on feast….
A BIG thank you goes out to Jamie Oliver for sharing his recipes and so allowing us to make Jamie Oliver Inspired Roast Lamb. We highly recommend it. Let us know what you think!