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 in quarters
4 wedges of pumpkin
2 large potatoes, cut into halves
1 medium red onion, cut into quarters
2 tbsp olive oil
sea salt & pepper
1 sprig rosemary
1 clove garlic
1 bunch rocket leaves
METHOD
1 Marinate the lamb with the garlic, lemon, rosemary, pepper and olive oil for 2-3 hours, then salt and roast in preheated oven at 180 Degrees for 18-20 minutes. Allow to rest, covered, for 5 minutes before slicing. (Always slice meat against the grain of the muscle.)
2 To roast the vegetables: rub with sea salt, pepper, garlic, oil and rosemary, place on a tray with baking paper. Roast for about 30-40 minutes until golden brown and cooked.
3 To make red wine jus: deglaze the roasting tray with red wine and add to lamb stock in a pan. Reduce slightly and thicken with corn or potato flour dissolved in a little water. Strain and check seasoning.
4 To serve, stack vegetables on rocket leaves, top with the sliced lamb and drizzle with red wine jus.
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The Carousel thanks ‘Gwinganna Lifestyle Retreat‘ for this recipe
