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.
Prep Time | 25 minutes |
Cook Time | 2 hours |
Servings |
people
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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
Ingredients
Roast Lamb
Roast Vegetables
Broccoli, Cauliflower and Cheese Sauce
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Instructions
Roast Leg Of Lamb
- Remove the lamb from the fridge approximately one hour before cooking time. This will allow the lamb to come to room temperature.
- Preheat the oven to 200°C
- 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.
- 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.
- Drizzle some olive oil over the lamb and season with salt and pepper.
Roast Vegetables
- Dice all the vegetables and place in a large baking dish.
- Drizzle with olive oil, season with salt and pepper and some rosemary leaves than toss all together coating vegetables with olive oil.
- Place Leg of lamb on top of vegetables and pop it into the oven for 2 hours.
Broccoli and Cauliflower Cheese Sauce
- 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)
- In another saucepan over medium heat add butter stirring until melted.
- Add flour and continue stirring until combined and thick. This is called a roux and is used to thicken the cheese sauce.
- Add milk, salt, pepper and nutmeat whisking continuously. Bring to the boil then reduce the heat to a simmer whilst continuing to whisk.
- Add the cheese and stir through until melted and smooth.
- Once Broccoli and cauliflower are cooked, drain and add to a baking disk.
- Cover broccoli and cauliflower with cheese sauce
- After the lamb has been cooking for 1.5 hours, add the broccoli, cauliflower and cheese sauce dish to the oven.
- When the lamb is cooked to your liking, (2hours) remove from the oven and leave to rest for 15 minutes or so before carving.
- Arrange the vegetables and slices of lamb on a plate and serve with fresh corn, beans and peas and broccoli, cauliflower and cheese sauce.