Roast Lamb Ingredients:
1 lamb leg
Garlic
Fresh Rosemary
Olive oil
Salt & pepper
Gravy Ingredients:
2 tblspn butter
2 tblspns plain flour
Juices from roast
Extra stock if necessary (chicken or beef)
Gourmet Veggie Ingredients:
2 red capsicums
2 brown onions
1 zucchini
½ bag gourmet potatoes
1 sweet potato
Small piece pumpkin
1 whole garlic bulb with the skin on
2 tablespoons olive oil
Pinch of salt & pepper
200gm Polenta
1 teaspoon dried rosemary leaves
150gm grated parmesan
Roast Lamb Method:
Preheat the oven to 200°. Rub the lamb all over in olive oil and sprinkle with garlic, rosemary, salt & pepper. Place into a baking tray allowing 30 minutes cooking time for every 500gm. Remove after the first 20 minutes and cover with foil before returning to the oven. Remove the foil 20 minutes before it has finished cooking. Allow to rest for at least 15 minutes.
Gravy Method:
Melt the butter in a pan and then stir through the flour. Allow to cook for 5 minutes before slowly whisking in the lamb juices (make sure to skim off the oil). Add extra hot stock if too thick.
Gourmet Veggie Method:
Chop all veggies rustic style & place in a lined baking tray. Toss veggies in the olive oil & season with salt & pepper. Place in a preheated oven at 200° and cook for 40 minutes till vegetables are just soft. Stir through 2 or 3 times during cooking. Mix in large bowl Polenta, parmesan & rosemary. When vegetables are just cooked remove and toss gently through polenta. Return to oven cook further 15-20 minutes till golden brown.
Serves: 4–6
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