Roast Lamb

March 26, 2009 · Posted in Cooking Recipes · Comment 

Roast Lamb

  • · It’s cheaper to buy a leg of lamb as part of a portioned pack. Some butchers have specials on legs – buy extra when on special, then freeze.
  • · As a guide, roast a leg of lamb (bone in) for 25-30 minutes per 500g for medium.
  • · To make gravy, place 4 tablespoons gravy powder in a heatproof jug; stir in 2 cups boiling water until sauce thickens.

Serves 6

Preparation: 15 minutes

Cooking: 1 hour 40 minutes

Ingredients:

  • · 500g kumara, unpeeled, halved lengthwise, thickly sliced
  • · 12 uniformly sized chat (baby) potatoes, halved
  • · 3 medium carrots, quartered lengthwise
  • · ½ cup of vegetable or rice bran oil
  • · 2 medium red onions, halved, cut into thick wedges
  • · 2 heads garlic, halved crosswise
  • · 2 tablespoons brown sugar
  • · 2 tablespoons red wine vinegar
  • · 2kg leg lamb
  • · 2 cups frozen peas
  • · 1 lemon, zest finely grated
  • · 1/3 cup finely chopped flat-leaf parsley
  • · 2 tablespoons finely chopped oregano
  • · Gravy, to serve

Method

  1. Preheat oven to 220°C/200°C fan forced. Place kumara, potato and carrot in a large roasting pan. Drizzle with 2 tablespoons oil and season with salt; toss to coat. Roast for 20 minutes. Add onion and garlic to pan.
  2. Reduce oven to 200°C/180°C fan forced. Combine remaining oil, sugar and vinegar in a medium jug. Place lamb on vegies in pan. Using a large, sharp knife, score top of lamb at 1cm intervals. Drizzle with oil mixture.
  3. Roast lamb, basting occasionally with pan juices and turning vegies, for 1 hour 15 minutes for medium-rare or until cooked to your liking. Transfer lamb to a large plate. Cover with foil; rest for 10 minutes. Add peas to pan; roast for 5 minutes or until vegies are tender.
  4. Combine zest and herbs in a small bowl; sprinkle over lamb. Serve sliced, with vegies and gravy.

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