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Glazed lamb mini roasts with duchess potatoes
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Prep Time:
20 minutes
Cook Time:
155 minutes
Total Time:
175 minutes
Crispy golden Duchess Potatoes, creamy and velvety, perfect for soaking up delicious lamb sauce. Fit for royalty.
Ingredients:
  • 2 Lamb Mini Boneless Shoulder Roasts (about 600g each)
  • 1 brown onion, sliced
  • 5 garlic cloves, smashed
  • 6 sprigs fresh thyme
  • 750ml beef stock
  • 125ml balsamic vinegar
  • 33.30 gm tomato paste
  • 500g Red Royale potatoes (similarly sized for even cooking)
  • 60g butter, cubed
  • 18.80 gm sour cream
  • 1 tsp chopped fresh thyme, extra
  • 2 Free Range Egg yolks
  • 40g watercress sprigs or baby rocket leaves
Instructions:
  • - Preheat your oven to 160C (140C fan-forced). - Season the lamb with salt and pepper. - Heat oil in a large ovenproof pot over medium-high heat and brown the lamb for 8-10 minutes, turning as needed. - Transfer the lamb to a plate.
  • Sauté onion, garlic, and thyme in the pot until onion browns, about 3 mins. Stir in stock, vinegar, and tomato paste. Boil, then add back lamb. Cover and bake for 2 hours until fork-tender, turning halfway through.
  • Place the lamb on a plate. Strain the cooking liquid into a measuring cup, allowing the fat to settle on top. Remove and discard the fat. Return the cooking liquid to the pot and simmer over medium-high heat for 15-20 minutes, or until reduced by half.
  • In a large saucepan, combine potatoes, a pinch of salt, and enough water to cover the potatoes by 3cm. Bring to a simmer over medium-high heat, then reduce heat to medium and cook for 30 minutes until the potatoes are tender. Drain and let cool slightly.
  • Peel the potatoes using a knife. Mash them, then press through a sieve into a saucepan using the back of a spoon. Alternatively, use a potato ricer or mouli. Add butter, sour cream, and 1 teaspoon of thyme, and season to taste. Gently fold in the egg yolks. Transfer the mixture to a piping bag fitted with a 1cm plain nozzle.
  • Cover a baking tray with baking paper and swirl out 8 dollops of potato mixture onto the tray. Use a small spoon to create a hollow in the middle of each. Chill in the refrigerator for a minimum of 20 minutes or until set.
  • Preheat the oven to a high temperature of 230C (210C fan-forced) and bake the potatoes until golden and slightly puffed, about 15-20 minutes.
  • Return the lamb to the pot with the delicious sauce. Simmer gently over medium heat while spooning the flavorful sauce over the lamb to create a shiny glaze.
  • Place the cooked lamb on a carving board and slice it thickly. Serve the lamb and potatoes on 4 plates. Pour the sauce over the lamb and potatoes, then garnish with watercress.

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