Organic Roast Lamb

With Mother’s Day only a few days away, we thought we would share with all the kids, husbands and partners out there a super simple Roast Lamb recipe that Ben loves to cook for us on a Sunday evening.

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Organic Roast Lamb

With Mother's Day only a day away, we thought we would share with all the kids, husbands and partners out there a super simple Roast Lamb recipe that Ben loves to cook for us on a Sunday evening.

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Course

Main Dish

Cuisine

Australian

Prep Time

25 minutes

Cook Time

2 hours

Servings

people

Ingredients

Roast Lamb

• 10 ml organic olive oil
• 1-2 kg organic leg of lamb
• 6 cloves organic garlic quartered
• 1 organic lemon thinly sliced
• 2 sprigs organic rosemary

Roast Vegetables

• 30 ml organic olive oil
• 1 organic red capsicum diced into 2 to 3cm pieces
• 1 organic green capsicum diced into 2 to 3cm pieces
• 1 organic leek sliced 1 cm think
• 600 g organic potatoes diced into 2 to 3cm pieces
• 400 g organic carrots diced into 2 to 3cm pieces
• 400 g organic pumpkin diced into 2 to 3cm pieces
• 400 g organic sweet potatoes diced into 2 to 3cm pieces
• 300 g organic beetroot diced into 2 to 3cm pieces

Broccoli, Cauliflower and Cheese Sauce

• 300 organic broccoli cut into florets
• 300 organic cauliflower cut into florets
• 2 tbs organic butter
• 1 tbs organic plain flour
• 1 1/2 cups organic milk
• 150 g organic cheese grated
• salt to taste
• pepper to taste
• pinch nutmeg

Course Main Dish Cuisine Australian Prep Time 25 minutes Cook Time 2 hours Servings people Ingredients Roast Lamb 10 ml organic olive oil 1-2 kg organic leg of lamb 6 cloves organic garlic quartered 1 organic lemon thinly sliced 2 sprigs organic rosemary Roast Vegetables 30 ml organic olive oil 1 organic red capsicum diced into 2 to 3cm pieces 1 organic green capsicum diced into 2 to 3cm pieces 1 organic leek sliced 1 cm think 600 g organic potatoes diced into 2 to 3cm pieces 400 g organic carrots diced into 2 to 3cm pieces 400 g organic pumpkin diced into 2 to 3cm pieces 400 g organic sweet potatoes diced into 2 to 3cm pieces 300 g organic beetroot diced into 2 to 3cm pieces Broccoli, Cauliflower and Cheese Sauce 300 organic broccoli cut into florets 300 organic cauliflower cut into florets 2 tbs organic butter 1 tbs organic plain flour 1 1/2 cups organic milk 150 g organic cheese grated salt to taste pepper to taste pinch nutmeg

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Instructions

Roast Leg Of Lamb

1. Remove the lamb from the fridge approximately one hour before cooking time. This will allow the lamb to come to room temperature.
2. Preheat the oven to 200°C
3. Carefully insert the knife into the middle of the lamb and cut to make a pocket. Inside the pocket stuff lemon slices and a few pieces of garlic.
4. Carefully pierce the top of the lamb all over with a sharp knife and place sprigs of rosemary, garlic gloves and pieces of lemon inside.
5. Drizzle some olive oil over the lamb and season with salt and pepper.

Roast Vegetables

1. Dice all the vegetables and place in a large baking dish.
2. Drizzle with olive oil, season with salt and pepper and some rosemary leaves than toss all together coating vegetables with olive oil.
3. Place Leg of lamb on top of vegetables and pop it into the oven for 2 hours.

   

Broccoli and Cauliflower Cheese Sauce

1. Fill a medium saucepan with 3 cups of water. Bring to the boil and add broccoli and cauliflower florets, cooking until just tender (approx. 5 minutes)
2. In another saucepan over medium heat add butter stirring until melted.
3. Add flour and continue stirring until combined and thick. This is called a roux and is used to thicken the cheese sauce.

   
4. Add milk, salt, pepper and nutmeat whisking continuously. Bring to the boil then reduce the heat to a simmer whilst continuing to whisk.

   
5. Add the cheese and stir through until melted and smooth.

   
6. Once Broccoli and cauliflower are cooked, drain and add to a baking disk.
7. Cover broccoli and cauliflower with cheese sauce

   
8. After the lamb has been cooking for 1.5 hours, add the broccoli, cauliflower and cheese sauce dish to the oven.
9. When the lamb is cooked to your liking, (2hours) remove from the oven and leave to rest for 15 minutes or so before carving.
10. Arrange the vegetables and slices of lamb on a plate and serve with fresh corn, beans and peas and broccoli, cauliflower and cheese sauce.