Lamb is defo one of my favourite types of meat of all time. And a lamb roast a la Monkeylicious is a great way to impress anyone with minimal to no cooking skills.
Creamy cauliflower mash with white beans and a big hunky piece of lamb…Mmmmm indeed. Even though I don’t like cauliflower. And still – this is such a good way to trick your mind into thinking you’re eating pure carbs. You can look at it as a sophisticated way of hiding the veggies under some cheese. Reducing the carbs by cheating with potatoes means you can allow yourself to be naughty with ze kings of fat: butter, cream and some sneaky cheese.
So let’s talk about the main star of our little culinary show: ze LAMB. Should you have not known, lemme tell you that it’s bloody healthy. It is an excellent source of vitamin B12 and a very good source of protein. Which means you can treat yourself with it even during a bikini body diet period. Yup, Fam, all true. And for me, the greatest thing about lamb is that it doesn’t need a huge amount of seasoning because it tastes sensational on it’s own.
So let’s cut to the chase, this is what you’ll need (serving 4):
- 1 kg lamb (with bone, so it could be joint of shoulder or leg – the bone will add soooo much to the seasoning)
- 4 tsp of zatar
- 1 lemon ( and ze zest)
- 0.25 kg potato
- 1 cauliflower
- 1 stock cube
- 4 nobs of butter
- A big splash of cream
- 250 ml skimmed milk (I know, I’m a joke – I could just as well order a Big Mac with large chips, ice cream and diet coke – but always look at where you can save a few of calories)
- 1 clove of garlic
- 50 g matured cheddar cheese
- Salt and pepper
- 2 cans of large white beans
Season your lamb with the zatar, lemon zest and juice, salt and pepper. Give them a little spa moment, and massage everything in it with some lubrication – I mean olive oil.
Seal the lamb on each side in a very very hot pan. When it’s golden brown on each side chuck it gently (!) on a roasting tray. Roast it for 1 hour in a pre-heated 180 degrees oven. For the first 25 minutes cover it with kitchen foil, and then wait for it, without foil. This way you’ll end up with medium rare finish. Should you be a freak, and like your lamb less rare add 10-15 minutes more for medium and 20 minutes for well done (which I don’t think will actually be well done but hey, no judgement on this blog for sure!). Let it rest either way for 15 minutes under some sort of cover (aka James Bond or for my feminist readers Mata Hari style).
Meanwhile, your lamb is cooking peel your precious potatoes, and boil them with a stock cube (of course) until they are very soft. I would use a very large pan, so in the last 10 minutes, I could chuck in the cauliflower pieces (washed of course).
When they’re nicely cooked drain them, and mash them. Add 3 nobs of butter, the cheese, grated garlic (that you can roast with the lamb and take it out after 15 minutes) and warm milk. At the end, I like mixing it with a kitchen processor so it adds a lighter, bit foamy texture to it.
In a non-sticky pan melt the butter with a bit of olive oil and heat it up. Add the drained beans and crisp them up as much as possible in about 5 minutes. Season them with salt, pepper and some lemon juice if you have left any.
Once the lamb is rested carve it and serve it with the sides.
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