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Sharing Roast Leg of Lamb

Sharing Roast Leg of Lamb


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 





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.