Allanah’s Gin and Oregano Lamb Roast

Allanah’s Gin and Oregano Lamb Roast
It’s Allanah’s 30th Birthday soon… let’s do some party planning!

Allanah's Gin and Oregano Lamb Roast
It’s Allanah’s 30th Birthday soon… let’s do some party planning!

Yields1 Serving
ALLANAH’S GIN
 1.50 kg Lamb Roast, no bone
 1 small Apple
 1 tbsp Lemon Juice
 0.25 cup Gin
 0.25 cup Rice Bran Oil, plus a little extra for the pan
MAGIC LAMB SHANKS
 0.50 tbsp Mrs Rogers Mint
 1 tbsp Lemon Juice
 3 tbsp Plain Yoghurt
 4 Lamb Shanks
ALLANAH’S GIN
1

In a blender or bullet machine, blend the onion flakes, apple, lemon juice, gin, oil, salt and oregano until a smooth paste forms. Paint onto your roast and refrigerate overnight.

2

Preheat oven to 180C fan forced. Pour a little oil where the roast is going to go on the oven dish. Place the roast on the oil and cook for 75-90 minutes depending on your desired finished product. 75 minute is rare, 90 is medium. Rest the lamb for 10 minute before carving.

MAGIC LAMB SHANKS
3

In a small pot, warm the fennel seeds, coriander seeds and cardamom seeds until fragrant. Grind in a mortar and pestle until a powder forms.

4

In a small bowl mix the ground spices, salt, mint, coriander, turmeric, masala powder, lemon juice and yoghurt to create a marinade. Pour over the lamb shanks and marinate for at least 2 hours.

5

Choose your method!
1st cooking process: Sear the outside of the lamb shank until browned. Wrap in tinfoil and place in the oven at 180C for 30-45 minutes (depending on the size of your shank).
2nd cooking process: Sear the outside of the lamb shank until browned. In a slow cooker, place the lamb shanks and cook on high for 6-8 hours until the lamb is tender.

Let rest for 10 minutes, then serve.

Ingredients

ALLANAH’S GIN
 1.50 kg Lamb Roast, no bone
 1 small Apple
 1 tbsp Lemon Juice
 0.25 cup Gin
 0.25 cup Rice Bran Oil, plus a little extra for the pan
MAGIC LAMB SHANKS
 0.50 tbsp Mrs Rogers Mint
 1 tbsp Lemon Juice
 3 tbsp Plain Yoghurt
 4 Lamb Shanks

Directions

ALLANAH’S GIN
1

In a blender or bullet machine, blend the onion flakes, apple, lemon juice, gin, oil, salt and oregano until a smooth paste forms. Paint onto your roast and refrigerate overnight.

2

Preheat oven to 180C fan forced. Pour a little oil where the roast is going to go on the oven dish. Place the roast on the oil and cook for 75-90 minutes depending on your desired finished product. 75 minute is rare, 90 is medium. Rest the lamb for 10 minute before carving.

MAGIC LAMB SHANKS
3

In a small pot, warm the fennel seeds, coriander seeds and cardamom seeds until fragrant. Grind in a mortar and pestle until a powder forms.

4

In a small bowl mix the ground spices, salt, mint, coriander, turmeric, masala powder, lemon juice and yoghurt to create a marinade. Pour over the lamb shanks and marinate for at least 2 hours.

5

Choose your method!
1st cooking process: Sear the outside of the lamb shank until browned. Wrap in tinfoil and place in the oven at 180C for 30-45 minutes (depending on the size of your shank).
2nd cooking process: Sear the outside of the lamb shank until browned. In a slow cooker, place the lamb shanks and cook on high for 6-8 hours until the lamb is tender.

Let rest for 10 minutes, then serve.

Allanah’s Gin and Oregano Lamb Roast