What could be more rewarding than sitting down to a lamb roast meal that you cooked yourself. This is an excellent roast which takes about 40-45 minutes in total to prepare and cook. It has a very rustic appeal to it, which is perfect for a Sunday roast in winter.
Ingredients:
Ingredients:
- 1 Leg of Lamb
- Rosemary
- Dijon mustard
- 1/4 cup of balsamic vinegar.
- 12 small Desiree potatoes
- Zucchini
- Tomatoes
- Whole Onion
- Corn on the cob
- Carrots
- Salt & Pepper
- 1/4 cup of balsamic vinegar.
Method:
- Preheat your oven to 180 degrees
Place your roasting tray on top of the stove on a medium heat.
Tray 1:
- Add a liberal amount of olive oil and run your hands down a spring of rosemary to strip it.
- Then place your roast in the tray and place it on top of the stove on a medium hot plate.
- Move it around every minute or so until all sides are browned. (This seals in the flavour and prevents the lamb drying out).
- When you are finished sealing the lamb, smother the lamb in Dijon mustard.
- Place a pinch of sea salt and a pinch of ground pepper on the lamb.
- Sprinkle some extra rosemary.
- Pop the lamb in the oven and set your timer for 30-40 minutes.
Tray 2:
- Put all your vegetables into tray 2.
- Salt & pepper to taste.
pour over 1/4 cup of balsamic vinegar. - Toss all your vegetables in the vinegar till they are coated.
- Drizzle with olive oil
- Cook for 20-30 minutes (until your potatoes are soft and roasted).
- Your vegetables will appear blacker than usual because of the balsamic.
Serving:
- Slice your lamb and place carefully on a large serving tray.
- Place all your vegetables around the outside of the tray.
- Pour the gravies over the meat and vegetables.
- The presentation is less formal than an normal roast, taking on a rustic farm house appeal.
- The Balsamic will have mostly evaporated, leaving a beautiful sweet, toffee like gravy.
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