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Mini lamb roast, hummus & gremolata

the perfect Sunday roast!
Course Dinner
Cuisine Worldwide
Keyword boned and rolled lamb, lamb shoulder, roast lamb
Prep Time 35 minutes
Cook Time 35 minutes
Total Time 1 hour 10 minutes
Servings 4 people
Calories 229kcal
Author AnotherFoodBlogger

Equipment

  • Chef Knives
  • Chopping board
  • frying pan
  • baking tray & wire rack
  • mini food processor
  • mixing bowl
  • weighing/measuring utensils
  • tongs

Ingredients

  • 2 mini boneless lamb shoulder rolled
  • salt
  • oil

Hummus

  • 400 g tin chickpeas
  • 1 tbsp lemon juice
  • 1 tsp tahini
  • ½ tsp cumin
  • 3 dashes sesame oil
  • 1 clove garlic crushed
  • salt
  • 100 g olive oil add more if required

Lemon Parsley Oil

  • 2 tbsp lemon juice
  • 2 tbsp olive oil
  • 1 handful parsley chopped

Other

  • 2 bunches carrots
  • 1 handful raisins
  • 1 handful almonds
Metric - US Customary

Instructions

Hummus

  • Place all ingredients (except oil) in a mini food processor and blitz as you add the oil
  • More oil maybe needed but this is dependent upon how thin you like your hummus. I like to add a couple tbsp of water to mine to thin it out

Lamb

  • Remove from the fridge 15mins + before cooking
  • Rub in oil and season generously
  • Cook in frying pan for approx. 5 mins to brown the outside
  • Place on a wire rack and roast in the oven at 200c for approx. 20mins or until internal temperature reads approx. 50c for medium rare (prepare the carrots)
  • Allow to rest for 8-10 minutes before slicing

Carrots

  • Peel carrots and toss in oil/salt
  • With 5 minutes to go for the lamb to be cooked, fry the carrots for 5 minutes on high heat
  • Once the lamb has been removed then place the carrots in the oven @ 200c for 8-10 minutes to cook

Other (prepare as the lamb is cooking)

  • Plump the raisins by soaking them for 1 minute in warm water
  • Toast the almonds for 2-3 minutes in a dry frying pan and chop
  • Add the lemon, oil & chopped parsley together for the oil

Notes

Tips/Tricks

  • when possible, allow your meat to come to room temperature. This allows a more even cooking of the meat
  • ALWAYS rest your meat before cooking. Even a well-rested medium/medium well piece of meat can/will be juicy if rested correctly
  • hummus can be made in advance if serving at a dinner party
  • the lemon parsley oil is best made closer to serving so the parsley stays bright and green

Nutrition

Calories: 229kcal | Carbohydrates: 9g | Protein: 1g | Fat: 21g | Saturated Fat: 2g | Sodium: 11mg | Potassium: 124mg | Fiber: 1g | Sugar: 1g | Vitamin A: 235IU | Vitamin C: 3.6mg | Calcium: 28mg | Iron: 0.9mg