Roast lamb
The baked dinner is as popular today as it has been for generations, though there are a few things we do differently from our grandmothers. For starters, we cook lamb a little less, so it remains juicy and pink.
- 1 hr cooking
- Serves 6
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Ingredients
- 2 kilogram leg of lamb
- 3 sprigs fresh rosemary, chopped coarsely
- 1/2 teaspoon sweet paprika
- 1 kilogram potatoes, chopped coarsely
- 500 gram pumpkin, chopped coarsely
- 3 small brown onions, halved
- 2 tablespoon olive oil
- 2 tablespoon plain flour
- 1 cup (250 millilitres) chicken stock
- 1/4 cup (60 milliltres) dry red wine
Method
- 1Preheat oven to 200°C/180°C fan-forced.
- 2Place lamb in oiled large baking dish; using sharp knife, score skin at 2cm intervals, sprinkle with rosemary and paprika. Roast lamb 15 minutes.
- 3Reduce oven to 180°C/160°C fan-forced; roast lamb about 45 minutes or until cooked as desired.
- 4Meanwhile, place potatoes, pumpkin and onions in single layer in a large shallow baking dish; drizzle with oil. Roast for last 45 minutes of lamb cooking time.
- 5Remove lamb and vegetables from oven; strain pan juices from lamb into medium jug. Cover lamb and vegetables to keep warm. Return 1/4 cup of the pan juices to baking dish, stir in flour; stir over heat about 5 minutes or until mixture bubbles and browns. Gradually add stock and wine; stir over high heat until gravy boils and thickens. Strain gravy into medium heatproof jug.
- 6Slice lamb; serve with roasted vegetables and gravy
