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Baked Lamb Dinner With Vegetables

chef.jackson's picture
Ingredients
  Leg lamb 1 1⁄4 Kilogram
  Ground black pepper 1⁄4 Teaspoon
  Paprika 1⁄2 Teaspoon
  Fresh rosemary leaves 2 Teaspoon
  Garlic 1 Clove (5 gm), crushed
  Oil 2 Tablespoon
  Potatoes 4 Medium
  Pumpkin 400 Gram
  Onions 4 Medium
  Oil 1 Tablespoon
  Peas 1 Cup (16 tbs) (Fresh / Frozen)
For gravy
  Plain flour 1⁄4 Tablespoon
  Chopped fresh rosemary 1 Teaspoon
  Water 1 1⁄2 Cup (24 tbs)
  Beef stock cube 1⁄2 Small, crumbled
  Worcestershire sauce 1 Teaspoon
For mint sauce
  Sugar 1 Tablespoon
  Water 2 Tablespoon
  Brown vinegar 1⁄3 Cup (5.33 tbs)
  Chopped fresh mint 1⁄4 Cup (4 tbs)
Directions

1.To butterfly lamb: Using sharp knife, cut down the length of the bone as shown, then cut meat from around both bones.
Cut away as much fat as possible.
2.Combine pepper, paprika, rosemary, garlic and oil in small bowl, mix well.
Using hand, rub oil mixture all over both sides of lamb.
3.Place lamb fat side up on rack over baking dish.
Brush or rub potatoes, pumpkin and onions with a little extra oil, place on rack next to lamb, if space permits.
If it doesn't, place in shallow pan (such as lamington pan) or on oven tray.
Deep-sided pans will prevent vegetables from browning.
Bake in moderate oven for about 45 minutes or until lamb is tender and juices are clear when lamb is pierced with a skewer in the thickest part.
Remove lamb from oven, leave vegetables in oven to continue to crisp while you are cooking the peas.
Cover lamb tightly with foil while making gravy; this standing time allows the lamb time to become firm enough to slice.
It will stay hot enough for about 10 minutes.
Gravy: Pour pan drippings from baking dish except for 2 tablespoons.
Place baking dish over heat, add flour, stir constantly over high heat until flour is lightly browned; scrape as much of the coloured bits and pieces from the base of the dish as you can.
These will flavour and colour the gravy.
Remove dish from heat.
Gradually stir in combined rosemary, water, stock cube and Worcestershire sauce.
Return to high heat, stir constantly until mixture boils and thickens; strain into small saucepan (cover to prevent skin forming).
Reheat when necessary.
Cut lamb into enough neat slices for your diners, pour any juices from the lamb back into the saucepan of gravy.
Cover lamb tightly with foil, return to oven to keep warm.
Mint Sauce: Combine sugar and water in small saucepan, stir constantly over high heat, without boiling, until sugar is dissolved; bring to boil, boil 2 minutes, without stirring.
Remove from heat, add vinegar and mint.
Reheat before serving, if you prefer.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Oceanian
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Lamb

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