Roast Lamb for Sunday Lunch

May 23, 2010

Roast Lamb with Parsnip, kumara, asparagus

Mmmmm, the Partner cooked a roast lunch today. Every Sunday should be like this! Meat in Singapore is rather expensive. For the 700gm of lamb, it cost nearly $25. It would probably have been about half the price in New Zealand, or for that matter, countries with an agricultural industry.

Still, $25 is not too much if you compare to eating out at restaurants. And at the very least, you get to choose the best and the freshest cuts, cook it exactly how you like it to be, and last but not least, choose the side dishes you want! I can possibly say that no where else in Singapore can you get roast parsnip and roast sweet potatoes (kumara) with the meat.

Click below to see the recipe….


500 gm boneless leg of lamb (spiced by Cold Storage)

1 large parsnip

1 large sweet potato

3 spuds

180 gm of asparagus (1 packet)

1 carrot, 1 celery, 1 garlic


1. 1 hour before cooking, take lamb out of the fridge to warm to room temperature

2. Lightly oil an oven dish

3. Place lamb on top of veges such as carrots, celery and garlic. This will be the base for gravy latter.

4. Cook at 250 degrees C for 10 mins before turning down to 200 degrees for another 40 minutes.

5. Rest for 10 minutes to allow juices to be drawn into the meat.

6. Meanwhile (while 3 and 4 are happening) boil spuds for 5 mins, then add sweet potato and parsnip and altogether boil for another 5 mins.

7. Remove pot from heat and drain water.

8 Wait a while for spuds to dry a little then either cook with roast or fry separately.

9. From the roasting pan, remove the veges (use for stock) and poor juices into pan. Add a splosh of red wine and over a low heat boil off the alcohol. Add a bit or flour and mustard. Add herbs and spices to taste.

10. Carve lamb and serve with the spuds, parsnips etc.

11. Serves 2. Eat!!

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