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
 1.50 kg Lamb Roast, no bone
 1 tbsp Mrs Rogers Onion Flakes
 1 small Apple
 1 tbsp Lemon Juice
 0.25 cup Gin
 0.25 cup Rice Bran Oil, plus a little extra for the pan
 2 tbsp Mrs Rogers Sea Salt Medium Grinder
 1 tbsp Mrs Rogers Oregano
MAGIC LAMB SHANKS
 1 tbsp Mrs Rogers Fennel Seeds
 1 tbsp Mrs Rogers Coriander Seeds
 0.50 tbsp Mrs Rogers Cardamom Seeds
 0.50 tbsp Mrs Rogers Sea Salt Medium Grinder
 0.50 tbsp Mrs Rogers Mint
 1 tbsp Rogers Turmeric
 2 tbsp Mrs Rogers Kashmiri Masala Powder
 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.