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Caribbean lamb roast
Serves
4
Prep Time
10
Cook Time
30
Ingredients
2 x 300g Lamb blade roast
2 tablespoons Olive oil
2 tablespoons Lime juice
¼ cup Chopped coriander
1 teaspoon Dry chilli flakes
Method
- Score lamb with slits 5mm deep and 25mm apart.
- Combine remaining ingredients. Pour over lamb, rubbing into slits. Cover and refrigerate for 1-2 hours.
- Preheat fan forced* oven to 180°C.
- Place lamb in roasting dish and roast uncovered for 30 minutes for medium doneness.
- Remove lamb. Cover loosely with foil to keep warm. Rest for 10 minutes before carving against the grain..
Tips
- Recipe note: *if using a conventional oven, you may need to increase temperature or allow additional cooking time.
- Serving Suggestion: Serve with fresh pineapple salsa.
