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Sharing Roast Leg of Lamb

Sharing Roast Leg of Lamb
Ingredients 

 

Red Onion BR1148 (2 peeled & chopped) 

 

Carrots BR1246 (2 peeled & chopped)

 

Celery BR1123 (1/2 stick chopped) 

 

Garlic BR1133 (1 bulb cut in half)

 

Rosemary BR1283 (couple of sprigs)

 

Lemon BR1024 (1/2 roughly chopped) 

 

Lamb Leg BR2018 

 

Sweet Potato & Butternut Squash Mix BR1049 (600g) 

 

Chantenay Carrots BR1286 (600g) 

 

Raw Beetroot BR1112 (500g) 

 

Thyme BR1285 (couple of sprigs)

 

Olive Oil 33889 

 

Plain Flour 10867 

 

Red Cooking Wine  25690 

 

Method

 

 

In a large roasting dish place the onions, carrots, celery, rosemary & lemon. Season. 

 

 

Heat a large frying pan & brown the lamb on all sides, season & place on top of the veg. 

 

Place in a pre-headted oven at 170° C for approximately 25 mins per 450g and add 25 minutes. Allow to rest for 20-30 minutes. 

 

Coat the sweet potato & butternut squash, beetroot & carrots in oil, scatter herbs and season. Roast at 200° C for 35 - 45 minutes. 

 

Tilt the lamb to remove excess fat, place on medium heat & stir in flour and add the red wine. Add stock & herbs and simmer for 15 minutes. Reduce by half & sieve.