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Garlic and rosemary roast lamb with winter vegies
Garlic and rosemary roast lamb with winter vegies
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Prep Time:
35 minutes
Cook Time:
65 minutes
Total Time:
100 minutes
Indulge in savory winter roast with flavorful gravy and vegetables.
Ingredients:
  • 1.3kg Boneless Lamb Shoulder Roast
  • 2 large garlic cloves, each cut into 6 slivers
  • 2 long rosemary sprigs
  • 600g desiree potatoes, cut into wedges
  • 700g carrots, halved or quartered lengthways
  • 600g parsnip, halved or quartered lengthways
  • 20.00 ml plain flour
  • 61.88 gm red wine
  • 255.00 gm chicken stock
  • 5.90 gm Dijon mustard
  • 40.00 ml chopped mint leaves
Instructions:
  • Heat your oven to 240C (or 220C fan-forced) to get it nice and hot for cooking.
  • Take a small knife and gently pierce the lamb about 12 times all over, twisting to create small holes. Stuff the garlic into the holes. Insert half of the rosemary through the center of the lamb.
  • Roughly chop the remaining rosemary and combine in a large bowl with potato, carrot, parsnip, and 1 1/2 tbsp oil. Season well and mix to coat the vegetables. Spread two-thirds of the vegetables on a large baking tray in a single layer. Arrange the rest in a flameproof roasting pan. Season the lamb, rub with the rest of the oil, and place in the roasting pan. Roast lamb and veggies at 200C for 10 mins, then lower to 180C or 160C fan for 40 mins for medium-rare or until lamb reaches your desired doneness.
  • Place the lamb on a plate and loosely cover it with foil to rest for 15 minutes. Meanwhile, transfer the vegetables to the baking tray and increase the oven temperature to 220C (200C fan). Roast the vegetables for 15 minutes or until nicely browned.
  • Next, carefully remove the excess fat from the roasting pan, leaving behind 2 tbsp of flavorful pan juices. Place the pan over medium-high heat, then add the flour and cook for 2 mins until it starts to bubble. Slowly pour in the wine, stirring and scraping the base to incorporate all the delicious drippings. Once smooth, bring the mixture to a boil. Slowly whisk in the stock and mustard until the gravy is smooth and fully combined. Let it come to a boil and then reduce the heat to simmer, stirring constantly for 2-3 mins until the gravy thickens. Finally, strain the gravy into a jug, add the mint, season to taste, and enjoy the flavorful outcome.
  • Separate lamb from the string. Reserve half of the lamb, carrot, and parsnip for later use (refer to Note). Carve the rest of the lamb and plate with the vegetables, topped with a generous spoonful of gravy.

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