Roast Lamb with all the trimmings
This is the quintessential Aussie family meal. I don't think there are many Aussies who don't have childhood memories of sitting down to a lamb roast - even those with migrant families; my dad, for example, loved it. In fact, there was an amusing ad a few years ago showing a young Asian girl sitting down with her schoolfriend's Aussie family to have a roast.
"So, do they have this where you're from?" says the dad, carving up the lamb
"Bendigo?" says the girl.
Ok, so that's not quite how the ad went, but it was along those lines. There's an even more famous ad from my primary school years about a girl winning a competition to have dinner with Tom Cruise, and knocking it back because "mum's cooking a lamb roast". Yes, I'd go for the roast too, especially if Tom Cruise were the other option!
There are a million and one methods for cooking roast lamb, but I turned to Stephanie Alexander. I liked her method of cooking the lamb on an oven rack suspended above a roasting pan. She recommends cooking at a high temperature (210C), which can cause the fat to spatter, so the pan underneath, filled with a little liquid stops the spattering, and the juices that drip in creates the beginning of your gravy.
The lamb was pink and juicy near the bone (my preference) and a little more cooked toward the outside (A & my mum's choice). It studded with garlic and rosemary, which flavoured the gravy. In fact, that was the first gravy I've made from scratch. I've grown up a Gravox girl, and I'm still quite proud to say that I still do love that thick, dark, salty stuff, But this was a real gravy, made with real elbow grease, and mighty fine it was too!
We had roast potatoes, roast pumpkin, green peas and cauliflower cheese with this; how more traditional can you get? And we even had it on a worknight! Surprisingly it didn't take that long, and we were eating by 8.30.