Sunday Roast

Just some of my Sunday thoughts on Sunday roasts.

Roast chicken for a family:

• Gas 8 or 9 - 240 Celsius - 20 minutes
• Turn down to Gas 5 for 20-25 minutes
• Flip the chicken over
• Roast for further 20-30 minutes at Gas 5
• Take out, rest for 15-20 minutes before carving

Suggested marinade for roast chicken

• Zest of 1 lemon
• 1 tsp honey
• 1 sweated off onion and 4 cloves of chopped garlic
  
• Fresh herbs (thyme is good)
  
• Salt and pepper
  

Roast leg of lamb (family size)

• Brown off the lamb on a high heat in a skillet or heavy based frying pan
• Cook for 2 hours at 150 Celsius (Gas Mark 2 to 3), turning after two-thirds of time.
• Rest for 30 minutes (or ideally allow to cool in the oven with the door open for ages)

Suggested marinade for lamb

• Finely chop lots of garlic and rosemary. Add salt and crushed pepper (not too crushed).
• 1 tsp Marmite, splash of Worcester sauce, splash of balsamic vinegar
• Glug of olive oil
• Rub into lamb

Roast potatoes

• Parboil for 10 minutes. Ideally use floury potatoes, and leave unpeeled.
• Drain water, peel skins (if you want conventional potatoes. I personally leave them on)
• Add salt and pepper. Gently fluff the edges of the potatoes by shaking them gently in the pan.
  
• Heat skillet to smoking with oil. Fry potatoes lightly and quickly.
• Roast around the joint of meat.