Monday, January 26, 2009

Roast lamb

Ingredients (serves 4)
* 1.6kg easy-carve lamb leg
* 1 bunch rosemary
* 6 garlic cloves, skin on
* 1/4 cup olive oil
* 825g sebago potatoes, peeled, cut into 5cm pieces
* 550g butternut pumpkin, deseeded, cut into 4cm pieces
* steamed green vegetabes, to serve

1. Remove lamb from fridge 60 minutes before roasting (see tip). Preheat oven to 220°C. Spread rosemary sprigs over base of a roasting pan. Scatter garlic over rosemary. Drizzle 1 tablespoon oil over lamb and rub into surface. Season all over with freshly ground black pepper (not salt, as it draws moisture from lamb). Place lamb, presentation side up, on rosemary. Roast for 20 minutes.
2. Meanwhile, place potatoes in a saucepan. Cover with cold water. Bring to the boil over high heat. Partially cover with a lid and cook for 10 minutes or until almost tender. Drain. Return potatoes to saucepan. Cover with lid and shake pan gently to rough up surface. Place potatoes and pumpkin in another roasting pan. Drizzle with remaining oil.
3. Reduce oven to 180°C. Place vegetables under lamb and roast both for 20 minutes. Remove lamb from oven and baste with pan juices. Turn vegetables over and roast both for a further 24 minutes (for medium lamb). Remove lamb from oven. Cover with foil and set aside for 20 minutes to rest.
4. Meanwhile, increase oven to 230°C. Move vegetables to top shelf. Roast for a further 15 to 20 minutes or until golden and tender. Serve lamb with roast vegetables and steamed greens.

Notes & tips
* Tip: Allowing lamb to come to room temperature first helps meat cook more evenly and with less shrinkage.

Super Food Ideas - Page 71
Recipe by Janelle Bloom


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