Lamb causes a sensation at dinnertime and this classic family roast is no exception!
Ingredients
- 2kg leg of lamb
- 1/2 cup plum jam
- 1 tablespoon boiling water
- 1 garlic clove, finely chopped
- 1 tablespoon wholegrain mustard
- 1 cup Massel chicken style liquid stock
- 500g eschalots, peeled
- Steamed green beans, to serve
Method
- Step 1Preheat oven to 180°C/160°C fan-forced. Place lamb in a roasting dish. Combine jam, water, garlic and mustard in a bowl. Brush lamb with one-quarter jam mixture. Pour stock into dish. Season with salt and pepper.
- Step 2Roast for 1 hour, brushing lamb with one-third remaining jam mixture after 30 minutes. Add eschalots. Brush with half remaining jam mixture. Roast for 1 hour for medium or until cooked to your liking, brushing with remaining jam mixture after 30 minutes. Cover lamb loosely with foil. Set aside to rest for 10 minutes.
- Step 3Serve lamb with eschalots, beans and pan juices.
- High protein
- Low carb
Nutrition
2059 kj
Energy
19g
Fat Total
7g
Saturated Fat
2g
Fibre
56g
Protein
187mg
Cholesterol
443.82mg
Sodium
22g
Carbs (sugar)
22g
Carbs (total)
Notes
Super saver: Use 500g brown onions, cut into wedges, instead of eschalots and save around $3.25 in total.
Kim’s lamb tips: Remove lamb from fridge 20 minutes before cooking to let it come to room temperature. This will ensure the meat cooks evenly.
If your leg of lamb comes vacuum-sealed, pat dry with paper towel before using.
Invest in a meat thermometer to ensure your roast is cooked to your liking. Test lamb in the thickest part of the leg.
- Author: Kim Coverdale
- Image credit: Cath Muscat
- Publication: Super Food Ideas