This is a very simple and easy recipe for those that want a no fuss weekend lunch or dinner. The weight of the roast will depend on how many people to feed and the science here is not in the ingredients but in the methodology. So you can adjust the ingredients as you please but try out this new approach and see how succulent your roast will be for those chill weekend days.
1 hour and a half
- Hearty and rustic lunch
- Easy to make meal
- Great source of veggies
- Carb free
- 2.5 lbs of lamb leg or any other roast meat cut that you like (works best for red meat)
- 1 bulb of garlic
- 2 large carrots
- 4 heirloom tomatoes
- 3 large potatoes
- 3 tbspn of soy sauce
- 2 tspn of vinegar
- 3 tspn of dried oregano
- Salt and pepper to taste
- Cayenne pepper to taste
Kitchen things you’ll need:
- Roast pan
- Roast bag
- Thermometer (optional) to check cooked meat
- Large bowl
- Sauce baster
- Preheat the oven to 350°F (180°C)
- Cut slits into the lamb leg (or the roast piece) in different places
- Stuff the garlic cloves into the opening
- Season with salt and pepper to taste
- Sprinkle on the Cayenne pepper (optional) and the dried oregano
- Rub the Soy Sauce and vinegar on top of the meat and place the bay leaves
- Put it in a roast bag and place in a baking dish
- Keep the bag open and place 2-inch cut pieces of onions, potatoes (with skin) carrots and whole tomatoes inside the bag around the roast.
- Place in the oven for an hour at 350°F (180°C) until meat is slightly cooked
- Open the bag and broil for another 15min to give the meat some added colour
- Take out and check with a thermometer if it is cooked.
- Let it cool for a good 10min, use baster to reapply some of the sauce from the pan back onto the meat.
- Cut and serve
- You can add pomegranate molasses to add a tangy flavour instead of the soy sauce.
- You can also substitute dried thyme for dried oregano