Roast Lamb

The weather over the last week or two has very definitely been roastworthy, as evidenced by the delectable-looking roast-post immediately prior to this.  But Steph and I have a post-roast boast-post of our own!

We marinated half a lamb shoulder in garlic, rosemary, kiwifruit*, thyme, salt, pepper and a little oil for most of a day, then plunked it in an old roast-rack-thing I appropriated upon moving out, surrounded by a variety of veg (potatoes, pumpkin, carrot and a few heads of garlic sliced in half - carrot added halfway through to prevent overmushification). The whole thing was given a solid salt-and-peppering, then chucked in the oven for about 45 mins. Gravy was then rapidly assembled in the pan, due to me being too lazy to simmer it for a while.

And plated:

* Yes, kiwifruit.  Apparently it tenderises meats in some way, I have not actually investigated whether there is science behind this claim, but it is also tasty, so science can wait!