Treat the family to a mouthwatering rosemary & garlic roast lamb paired with roast potatoes and peas.
Ingredients
- 1.6kg leg of lamb
- 3 garlic cloves, halved
- 2 tablespoons fresh rosemary leaves
- 60ml (1/4 cup) olive oil
- 1kg chat (small coliban) potatoes, halved
- 300g (2 cups) frozen baby peas
- 20g butter
- 2 tablespoons shredded fresh mint
- Salt, to season
Wine gravy
- 2 tablespoons plain flour
- 375ml (1 1/2 cups) chicken stock
- 125ml (1/2 cup) dry white wine
Method
- Step 1Preheat oven to 200°C. Cut six slits, 2cm deep and 2cm long, into the lamb. Press one piece of garlic into each slit. Place the lamb in a large roasting pan. Sprinkle evenly with rosemary and drizzle over 1 tablespoon of oil. Season with salt and pepper. Roast in oven For 15 minutes.
- Step 2Remove from oven and place the potato, in a single layer, around the lamb. Drizzle the remaining oil over the potato. Season with salt and pepper. Roast in oven for a further 1 hour for medium or until cooked to your liking.
- Step 3Meanwhile, cook peas in a saucepan of boiling water for 3-4 minutes or until just tender. Drain and return to pan. Add the butter and mint and toss to combine.
- Step 4Transfer the lamb to a plate and cover with foil. Set aside for 10 minutes to rest. Turn potato and roast in oven for a further 10 minutes or until crisp. Transfer to a bowl. Cover with foil to keep warm.
- Step 5To make the gravy, place the roasting pan over high heat. Add the flour and cook, stirring, for 1 minute or until the mixture bubbles. Gradually add the stock and wine, and cook, scraping the pan to dislodge any bits that have cooked onto the base, for 5-8 minutes or until the gravy thickens.
- Step 6Thickly slice the lamb across the grain. Serve with potato, peas and gravy.
- High protein
- Low carb
- Low sugar
- Lower gi
Nutrition
3670 kj
Energy
41g
Fat Total
14g
Saturated Fat
9g
Fibre
77g
Protein
235mg
Cholesterol
641.01mg
Sodium
6g
Carbs (sugar)
42g
Carbs (total)
All nutrition values are per serve
- Author: Michelle Southan
- Publication: Australian Good Taste
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