I'm delighted that Jane has agreed share her method for roast lamb served with summer vegetables, hummus and sourdough rolls with us, just in time for the weekend. So, let's take a drive out into the country with Jane and Terry, and enjoy a baked dinner with them. Read more about Jane and her love of food at her lovely blog.
I prepared, baked and removed a batch of sourdough from the wood oven earlier in the day to allow plenty of time for the lamb to slowly roast in the residual heat of the oven. We then broke down a whole hogget into various cuts for the freezer. Terry prepared a piece of meat especially for the rotisserie by removing the bone from a fore quarter and rolling the remaining meat into a neat roast, held tightly together with butcher’s string.
This roast was around 4kg and cooked in around three hours on the rotisserie in the wood oven. We would normally season lamb with salt, pepper, rosemary and garlic and, in a rolled roast like this one, we put the seasoning inside the roll while we are preparing the meat.
When the unmistakable aroma of roast lamb started to waft from the wood oven the idea of making lamb rolls came to me in an instant. I roughly chopped up some capsicums, zucchinis, tomatoes and garlic all freshly picked from the garden and roasted them slowly with a little olive oil until just tender.
To serve, I spread the little rolls thickly with some homemade hummus and then layered the roast vegetables and roast lamb, topping it all off with plenty of freshly cracked pepper and salt.
This meal could be easily adapted using other types of meat and good quality store bought bread. In Australia’s hot summer, it's a more casual way of enjoying roast meat without the heavy extras of root vegetables and gravy.
There's something special about cooking with fire isn't there? It's really about getting back to basics with cooking.
However, given the extreme weather conditions we've been experiencing in Australia this summer, it’s important to observe all local fire restrictions in your area when lighting fires. My baked rolls, roast lamb and baked vegetables can of course be cooked in a conventional oven, or on a gas or electric BBQ, too.
In closing, thank you Lizzy for giving me the opportunity to appear on your blog.'
- Cheers, Jane.
Lizzy says: 'The pleasure is all mine, Jane, I love your work and am very pleased to share it with my readers of Good Things.'
And a post script from Lizzy...
NB: All of the above images appear with the kind courtesy of Jane Smith and are copyright to Jane Smith and The Shady Baker blog.