Lindy's Roast

I cover mine in Lawry's Pinch of Herbs, garlic salt and brown sugar, or just gooi fresh rosemary over it!
You can also shove slivers of garlic into it. Cover with foil and I start baking mine on low heat around 11 a.m. so it falls apart by dinner time.
Some people like their lamb still bleating, I don't!!

Liz, around 250, then I check it around 4 p.m., drain off the juice to use for gravy, wrap in the foil again, and shove back in the oven. If it isn't looking like it will be cooked enough, I turn the heat up a bit

Now, with that you serve herb rice:
Throw rice in some water, bring to boil (no salt) and boil about 4 or 5 minutes, drain in running water.

In a separate mug or whatever, add:

  • about a cup and a half of boiling water
  • 1 (or more, depending on how much rice) chicken stock cube
  • generous amount of chopped garlic
  • at least 2 or more tablespoons of chopped fresh herbs (thyme, oregano, parsely)
  • about a tablespoon of butter


    • Mix this mess up, and throw into the drained rice. Return to either the stove on the lowest heat, or in the oven, stir occasionally. The rice isn't drowned in the sauce, but absorbes the moisture and flavor and remains fluffy.

    Lindy

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