Classic Lamb Roast

Roast lamb is Australia's national dish according to diehards like controversial Aussie football legend Sam Kekovich. This is the dish for which family members stay home after sacrificing a chance to meet famous actors like Tom Cruise.

The roast can be cooked as is, or perhaps with a sprinkle of salt and a splash of olive oil, and a choice of herbs like rosemary and marjoram. Place the roast in a roasting pan, and brown at 220 degrees Celsius for 20 minutes, before turning down the heat to 180 degrees Celsius to finish cooking to your liking. Allow 20 minutes for every 500 g. All up, it takes around 2 hours to complete the roast to well done. In the last 40 minutes, add roasting vegetables like turnips, pumpkin, potatoes and onions.

For rare roast, roast at 250 degrees Celsius for 15 minutes or sear in a hot pan. Finish off at 150 degrees Celsius for 15-20 minutes. Rest for 15 minutes in a warm oven.

Slow roasting at 120-150 degrees Celsius gives a nice pink interior. Allow 2.5-3 hours cooking time. Finish off by turning up the oven to 220 degrees Celsius for 15 minutes to brown the surface.

Gravy
Decant the oil from the pan juices. Place pan on the stove. Add 2-3 tablespoon of flour to the pan. Allow to brown and then slowly add 2 cups (or more) of hot stock or water while stirring. Simmer for 10-20 minutes minutes until thickened. Season to taste.

Alternatively, start the sauce in the microwave. In a microwave-safe jug, mix 2-3 tablespoon of flour to a smooth paste with equal amount of warm water. Add 1/2 t of herbs like thyme, rosemary or marjoram, pinch of paprika, and season with salt and pepper. While stirring, pour enough boiling water to make 2 cup. Cook in a microwave in 30 seconds intervals until the sauce thickens. When the lamb is ready, decant the oil from the pan juices. Place pan on the stove. Add some water to deglaze. Pour in the sauce. Simmer for 5-10 minutes.