Flavouring salt, is such a simple idea, that adds an amazing boost of flavour, to all sorts of food, I know there are so many varieties of flavoured salt out there, but this combo is my favourite. I use Himalayan salt, as I love that there are so many beneficial minerals along for the ride, but you could really use any salt that you like.
|Ingredients for Rosemary and Lemon Salt|
|Slice the ends off the lemon and with a very sharp paring knife, carefully slice off the rind, avoiding the white pith|
|1/3 cup good quality salt, picked leaves from 2 sprigs of Rosemary and the rind of 1 lemon|
|Put all ingredients into the Thermomix bowl|
|Blitz for 10 seconds on speed 7, open the lid and give everything a good mix around|
|Then blitz again for 10 seconds on speed 10|
|The end result is fine, herby, lemony salt. At this point, I put the bowl of flavoured salt out into the hot sun to dry off, alternatively you can put the bowl in a very low oven, for 30 minutes or until dry and faded in colour|
|Rosemary and Lemon Salt ready to use|
|Soak the clay pot for 2 hours prior to cooking|
|Take the pot out of the water, but don't dry it. Put in 1 onion, cut in half and 3 whole garlic cloves|
|Open up the de-boned leg of lamb and sprinkle over 1 teaspoon of Rosemary and Lemon Salt|
|Flip the leg of lamb over and do the same to the outside|
|Re-roll the leg and put it back into the mesh bag or tie it with kitchen string. Place leg of lamb in clay pot and place the lid in position|
|Put the clay pot in a cold oven and then preheat oven to 190 C, start timing lamb from when the oven is up to temperature. I like my lamb well done so that means a cooking time of 30 to 35 minutes per KG.|
|Perfectly Roasted and Succulent Lamb. I then make the best "gravy" from the juices off the roast lamb. |
When using a clay pot to roast meat you can't make the gravy in the traditional way, because you simply can't put the clay pot on the stove top and also because there isn't any "burnished bits" on the bottom of the pot. The clay pot steams more than roasts so you don't get those golden bits of goodness stuck to the pan. What I do, is strain every last bit of glorious stock into a jug that separates the stock from the oil. After pouring off the stock, I top the stock up, if needed, to make 2 cups in total. I then make a roux of 40 grams butter and 40 grams plain flour, pour in stock/water and whisk on medium heat until thick. It makes a more "blonde" gravy, but, oh my, it is totally divine.
A family favourite, Roast Lamb with all the trimmings
So, tell me, how do you cook a roast? Any special seasonings that really add fantastic flavour?