So, here I am. I succumbed to the commercial marketing and bought a lump of lamb to cook and eat on the gazetted public holiday officially known as Australia Day.
- Boneless rolled lamb shoulder
- Iodised salt
- Whole black peppercorns
- White refined sugar
- Chilli flakes
- Kent pumpkin
- Brown onion
- Broccoli florets
- Gravox instant gravy
- The night before, or the morning of cooking, remove the lamb from the plastic vacuum wrapping. Dry the surfaces with a towel. Season the outer surfaces with salt and put the lamb back into the refrigerator to dry brine.
- Turn on the oven and set the thermostat to 180 °C.
- With a pestle, grind out some salt, pepper, sugar, and chilli flakes within the mortar chamber.
- Rub the ground salt, pepper, sugar, and chilli onto the lamb flesh and fat. Don’t be gentle, really rub it in.
- Heat a skillet to be smoking hot.
- Sear the outer surfaces of the lamb in the skillet. There’s no need for any extra oil. The sugar and the rendered fat from the lamb will caramelise the outer surfaces of the lamb.
- Insert a wireless thermometer probe deep within the flesh of the lamb. You want the tip of your temperature probe to hit the perfect spot.
- Smear some cooking oil onto a baking sheet and place the seared lamb on it.
- Rub leftover salt, pepper, sugar, and chilli onto the surface of a wedge of pumpkin and place it next to the lamb.
- Top and tail the brown onion.
- Put the lamb, onion, and pumpkin into the oven and cook according to the app connected to the wireless thermometer probe you’ve inserted deep into the flesh. The aim is to get an internal temperature of 54 °C.
- While the lamb and pumpkin are roasting, steam the frozen broccoli florets and allow the florets to cool a little.
- Put the broccoli florets into a mixing bowl and season with salt and add a splash of extra virgin olive oil. Toss the broccoli florets in the salt and oil. When the app suggests 20 minutes are remaining for the lamb, add the broccoli florets to the baking sheet.
- According to the app, observe the resting time to ensure a succulent, juicy piece of meat.
- Make the gravy according to the instructions for use on the tin.
- Carve enough of the lamb with a sharp knife for the meal.
- Wrap the remaining lamb and refrigerate for lunches and dinners throughout the week.
- Serve the meat with the gravy and vegetables.
How did you spend today?