Dinner ideas

Traditional roast dinner with cauliflower mornay and gravy

A roast joint should be rested before serving to allow the meat to relax. The heat of the oven causes the meat fibres to tighten, so as meat rests the fibres will relax, allowing the meat juices to redistribute themselves throughout the joint. Try to carve the joint across the grain so that each slice has short fibres which feel tender to eat.
Traditional roast dinner
1H 25M
1H 55M


Cauliflower mornay


1.Preheat oven to 200°C (180°C fan-forced).
2.Place lamb in a large lightly oiled baking dish; using a sharp knife, score skin at 2cm intervals, sprinkle with rosemary and paprika. Roast lamb, uncovered, for 15 minutes.
3.Reduce oven to 180°C (160°C fan-forced); roast lamb, uncovered, for about 45 minutes, or until cooked as desired.
4.Meanwhile, in a large shallow baking dish, place potato, pumpkin and onion in a single layer; drizzle with oil. Roast, uncovered, for the last 45 minutes of the lamb cooking time.
5.Meanwhile, to make cauliflower mornay: Boil, steam or microwave cauliflower until tender; drain. In a medium saucepan over medium heat, melt butter; add flour; cook, stirring, for about 1 minute or until mixture thickens and bubbles. Gradually add milk; cook, stirring, for a further 1 minute, or until mixture boils and thickens. Stir in half the cheese. Preheat grill. Place cauliflower in 1.5-litre (6-cup) shallow flameproof dish; pour mornay sauce over cauliflower, sprinkle with remaining cheese. Place under the grill for about 10 minutes, or until browned lightly.
6.Remove lamb and vegetables from oven; cover.
7.Meanwhile, to make gravy: Strain pan juices from lamb into a medium jug. Return ¼ cup of the pan juices to flameproof dish over a medium heat, add flour; cook, stirring, for about 5 minutes, or until mixture is browned. Gradually add stock and wine; cook, stirring, for about 1-2 minutes, or until gravy boils and thickens.
8.Strain gravy; serve with lamb and vegetables.

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