What's The Matta

Meat and three veg

Tonight, after a busy day, I rustled up a roast meal.


The meat of choice tonight is lamb – already marinated in mint sauce.

Pop it in the oven, follow the instructions on the packet. Probably cook it a little less than stated, lamb is perfect when a little pink and tender.

Potatoes & Pumpkin

If you’re roasting these in the oven, or even frying, make sure to parboil your potatoes and pumpkin first. This will make sure that the insides are nice and soft and the outsides are crispy.

Boil your chopped and peeled potato and pumpkin for roughly 30 minutes. Tip out the water and put them back on the stove to dry a bit. This will make sure they get crispy fast.

I chose to coat the potatoes and pumpkins.

Misc Coating

  • Flour
  • Paprika
  • Salt
  • Pepper
  • Brown sugar
  • Garlic salt
  • Onion powder

Throw the lot into a bowl or bag and shake the potato and pumpkin through.

I shallow fried the potato and pumpkin with the coating until they turned golden.

Misc Onion

I had some red onions lying around so I diced them and softened them in a pan. I added a little brown sugar and continued to cook them until they caramelised. Caramelised onion probably goes better with beef or a stronger tasting meat.


Frozen peas, chuck them in a pyrex measuring jug, add a little water and microwave for 2 minutes, stir and microwave again for another minute.

Putting it all together with some instant gravy from a packet. Pretty easy basic fare.

Oh – rest your meat before carving so it has more flavour and carve a roast across the grain, not along so meat will fall apart easier.


This entry was written by Big T and published on September 6, 2012 at 9:06 am. It’s filed under Culinary artistry and tagged , , , , . Bookmark the permalink. Follow any comments here with the RSS feed for this post.

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