- 2:10 Prep
- 1:25 Cook
- 6 Servings
- Capable cooks
Baked lamb causes a sensation at dinnertime and this traditional family meal is no exception!
Ingredients
- 2kg leg of lamb
- 1 tablespoon chopped fresh rosemary leaves
- 1 large garlic clove, crushed
- 2 tablespoons olive oil
- 700g chat potatoes, halved
- 1kg butternut pumpkin, peeled, cut into wedges
- 2 tablespoons plain flour
- 1/2 cup dry white wine
- 2 cups Massel chicken style liquid stock
- Steamed green peas, to serve
Mint sauce
- 1/2 cup white wine vinegar
- 1/3 cup boiling water
- 2 teaspoons brown sugar
- 1 cup fresh mint leaves, finely chopped
Method
- Step 1Make mint sauce Combine vinegar, boiling water, sugar and mint in a jug. Set aside for 2 hours for flavours to develop.
- Step 2Preheat oven to 180°C/160°C fan-forced. Place lamb in a large flameproof roasting pan. Combine rosemary, garlic and half the oil in a bowl. Spoon over lamb. Season with salt and pepper. Place lamb on top shelf of oven. Bake for 1 hour 15 minutes.
- Step 3Place potato and pumpkin on a roasting tray. Drizzle with remaining oil. Season with salt and pepper. Transfer lamb to bottom shelf of oven. Place vegetables on top shelf. Bake for 45 minutes to 1 hour or until vegetables are browned and tender and lamb is cooked to your liking.
- Step 4Transfer lamb to a plate. Cover loosely with foil. Cover vegetables with foil to keep warm. Drain roasting pan, reserving 2 tablespoons pan juices. Place pan over medium-high heat. Add flour. Cook, stirring, for 1 minute or until mixture bubbles. Add wine and juices from resting meat. Simmer for 2 minutes or until wine has reduced by half. Gradually stir in stock. Simmer for 5 minutes or until gravy has thickened. Season with salt and pepper.
- Step 5Serve lamb with baked vegetables, mint sauce, gravy and peas.
- High protein
- Low carb
- Lower gi
Nutrition
2626 kj
Energy
26g
Fat Total
8g
Saturated Fat
5g
Fibre
62g
Protein
187mg
Cholesterol
527.16mg
Sodium
11g
Carbs (sugar)
31g
Carbs (total)
All nutrition values are per serve
Notes
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.
Mint sauce will keep for up to 1 week in an airtight container in the fridge.
- Author: Kim Coverdale
- Image credit: Cath Muscat
- Publication: Super Food Ideas
