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One-tray autumn lamb recipe
One-tray autumn lamb recipe
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Prep Time:
25 minutes
Cook Time:
210 minutes
Total Time:
235 minutes
Succulent herb-infused lamb shoulder, with crispy bacon and savory gravy, a dreamy one-tray roast you'll crave all week.
Ingredients:
  • 1 brown onion, finely chopped
  • 4 garlic cloves, thinly sliced
  • 2 bacon rashers, finely chopped
  • 2kg lamb shoulder
  • 5.00 gm smoked paprika
  • 2 carrots, peeled, coarsely chopped
  • 2 small parsnip, peeled, coarsely chopped
  • 3 fresh rosemary sprigs, plus extra, to serve
  • 750ml (3 cups) Liquid Stock Beef Style
  • 3 potatoes, peeled, coarsely chopped
  • 1 small sweet potato, peeled, cut into chunks
  • 20.00 gm cornflour
  • 60ml (¼ cup) cold water
Instructions:
  • Preheat oven to 160°C (fan forced at 140°C).
  • In a large roasting pan over medium-high heat, sizzle half of the oil. Toss in the onion, garlic, and bacon, and stir-cook for 5 minutes until they develop a golden hue. Remove to a bowl.
  • Season the lamb generously with paprika. Heat the remaining oil in a hot pan and sear the lamb for 5 minutes, turning occasionally until nicely browned.
  • Arrange the onion mixture, carrot, parsnip, and rosemary around the lamb. Pour the stock into the pan. Cover tightly with baking paper and foil to seal. Roast for 2 hours 30 minutes.
  • Uncover the pan and pour 3 cups of pan juices into a jug, then set aside. Remove any excess pan juices. Place the potato and sweet potato around the lamb and generously spray with oil. Preheat the oven to 180°C/160°C fan forced. Roast for 45-50 minutes until the lamb is tender and the vegetables are golden. Rest the lamb on a plate covered with foil for 15 minutes. Transfer the vegetables to a baking tray and keep warm in the oven.
  • Remove any extra fat from the pan drippings and dispose of it. Pour the drippings back into the pan and bring to a boil over medium heat. In a small container, combine cornflour with cold water until a smooth paste forms. Add the cornflour mixture to the pan drippings, stirring constantly until it boils and slightly thickens.
  • Garnish the lamb generously with fresh rosemary and plate with the vegetables and gravy.

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