Originally uploaded by Andrew K Brown.
I used a Nigel Slater recipe where you pierce the skin and put slithers of garlic and rosemary in, rub the meat in olive oil and then stick in directly onto a rack in the oven at 180C.
Under the rack – unless you really like cleaning your oven – you stick potatoes that you slice (about the thickness of a pound coin) and cover with a little oil and 50g of butter.
The Lamb takes 25 minutes per 500g and then another 15 minutes, and let it rest under tinfoil for another 10 minutes once you’ve taken it out of the oven.
There wasn’t gravy using this recipe so I made a pomegranate sauce using 2 table spoons of both pomegranate molasses and water, and a pinch of cinnamon. The sauce has that sweet but sharp taste that works well with most meats and wasn’t bad with this.
We followed it up with an apple and blackberry crumble.