Gwinganna's Succulent Slow Roasted Lamb With Roasted Vegetables
Serves 4
INGREDIENTS
4 x (200g each) lamb rumps, trimmed
4 cloves garlic, crushed
2 sprigs rosemary
sea salt and pepper
2 tbsps olive oil
Red wine jus
1 1/2 cups (300ml) lamb stock
1/2 cups (100ml) red wine
juice & zest of 1 lemon
1 tbsp corn or potato flour
Roasted vegetables
1 medium parsnip, cut into quarters
1 medium carrot, cut…
