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Good Old Sunday Roast (Lamb) (with trimmings)

This recipe serves 6 people. Feeding more, use a bigger piece of lamb and more vegetables. Feeding less, smaller piece of lamb and less vegetables. Ok so this has a lot of steps but don’t be scared they are not that hard and you can lose some steps by not having all the vegetables.

Ingredients:

  • 1.8 kg leg of lamb
  • Herbs: rosemary and mint
  • 1/4 cup olive oil
  • 2 cloves garlic, peeled and thinly sliced (optional)
  • 1 kg butternut pumpkin, chopped and seeds removed
  • 1 kg kumara (sweet potatoes), peeled and cut into large chunks
  • Salt
  • 1 tablespoon corn flour
  • 1 1/2 cups beef stock
  • 400 g peas
  • 6 carrots, peeled and thickly sliced on the diagonal
  • 8 small potatoes
  • 6 Carrot and parsnips (peeled and cut into small pieces)
  • 1 Cauliflower
  • Extra tasty cheese
  • Milk
  • Butter
  • Mint sauce

What To Do:

  1. Preheat the oven to 220°C. Place the lamb in a large roasting pan and brush it all over with a little of the oil. Season well with herbs. If you are using the garlic, make 1-cm-deep slits with a small, sharp knife in the leg of lamb, and press a piece of garlic into each slit with your fingers. Roast the lamb in the preheated oven for 15 minutes, then reduce the oven temperature to 180°C.
  2. Place the pumpkin and kumara on a board and brush with the remaining oil. Season with salt and rosemary. Arrange vegetables around the lamb and roast 40 minutes. Transfer the lamb to a carving plate, cover loosely with foil and set aside to rest. Transfer the vegetables to a large well-greased roasting pan. Increase the oven temperature to 230°C and return them to the oven for 10 minutes to crisp up.
  3. Smashed potatoes: microwave potatoes for 5 mins (until just tender). Place on roasting tray, using a fork squash each potato. Drizzle with oil and sea salt. Roast for 30mins, until golden. Boil carrots and parsnips in the same pot, with sea salt. Cook for about 20mins, or until soft, empty water. Add milk and butter and mash.
  4. Steam cauliflower until soft (about 20mins). Basically put the cauliflower in a pot that has holes in the bottom over a pot (without holes) full of boiling water.
  5. While cauliflower is cooking make cheese sauce. In a pot, melt butter. When butter is melted add flour, followed by milk (keep adding milk until enough). Stir continuously and once milk is thick add cheese. Remove from heat and pour over cauliflower.
  6. Put peas into microwave safe container, cover with water and cook (5-10mins)
  7. For the gravy, skim off all but about 2 tablespoons of the fat from the juices remaining in the roasting pan. Place the pan on the stove over medium heat. Add the flour and cook, stirring with a wooden spoon and scraping the base of the pan to loosen any crisp bits, for 1–2 minutes, or until the flour just starts to brown. Gradually stir in the stock until well combined. Increase the heat to high and bring to the boil. Reduce the heat to medium-high and boil, uncovered, for 5 minutes, or until the gravy thickens.
  8. Carve (i.e. take a very sharp knife and cut) the lamb and serve with vegetables, gravy and mint sauce.
 

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