Servings:
4 portions
Ingredients:
Roast lamb
1kg leg of lamb
1 onion
1 head + 6 cloves of garlic
olive oil
1 lemon
fresh rosemary
salt & pepper
Gravy
1 tsp butter
1 tsp flour
50ml red wine
150ml beef broth
Baked potatoes
1kg potatoes
olive oil
4 cloves of garlic
freshly chopped rosemary & thyme
salt
Vegetables
200g peas
1 onion
2 cloves of garlic
Chili powder
Salt & pepper
Prepatation:
1) Roast lamb is Australia’s national dish. On the first glance it seems like a complex and time-consuming recipe, but actually it's pretty straight forward and you don't need that many ingredients.
2) It can be prepared with many different meat cuts, but typically leg of lamb or sometimes also lamb shoulder is used. Ideally take it out of the fridge 1 to 2 hours before, so it isn’t stone cold when you put it in the oven.
3) In the first step, prepare the seasoning for the lamb. For that heat up some olive oil in a pan and add a few crushed cloves of garlic and freshly chopped rosemary. Infuse the oil with those aromatics for a few minutes and then filter it through a strainer.
4) Now to seasoning the meat: Make some incisions in the fat on the top, then season the leg of lamb all around with salt, pepper and the aromatic oil and make sure to get into every nook and cranny.
5) On the bottom side of the meat also sprinkle some more chopped rosemary and lemon zest. Put in some rosemary twigs and garlic cloves in the fat on the top.
6) Then cut an onion and head of garlic in half and place it with some rosemary twigs in a baking dish. Place the leg of lamb on there, so it’s slightly elevated.
7) Cook it in a preheated oven at 240°C or 464°F for 20 minutes. And then we’ll lower the heat to 170°C or 170°C for another hour or so, until the meat has reached an internal temperature of 57°C or 135°F.
8) If the rosemary twigs and garlic cloves on top of the lamb should be burnt at some point, take them out.
9) Now its time to tend to the side dishes to accompany the lamb. First, prepare the potatoes.
10) Boil them with the skin on in already boiling and salted water. While they cook, once again infuse some olive oil with rosemary and garlic like before and add some fresh thyme.
11) When the potatoes have cooked for about 10 minutes and softened on the outside, rinse them with cold water and peel them. Of course, it would be much more convenient to peel them before the cooking process, but if you want to preserve as many nutrients as possible, you’ll have to endure touching these hot potatoes.
12) Once they are peeled, shake them in a container to roughen up the edges. Now set them aside until the meat is done. Then toss them around in the filtered aromatic oil and some more salt to roughen them up again.
13) As soon as the lamb has reached an internal temperature of 57°C or 135°F, take it out of the oven. Let it rest on a hot plate and covered in aluminum foil for half an hour.
14) While it’s resting, change the oven settings to 200°C or 392°F circulating heat. Spread the potatoes o a baking sheet covered in baking paper and bake them for 30 to 40 minutes. Turn them once during the baking process, so they get golden-brown all around.
15) Meanwhile you have time to make a tasty gravy out of the accumulated juices in the baking dish of the lamb. Squeeze all the flavor out of the garlic and onion and filter the juice through a strainer into a small pot.
16) While you bring the lamb dripping up to a boil, melt some butter in a pan and dissolve flour in it. When it gets nut brown, add it to the hot lamb drippings and simmer it for a minute.
17) Then deglaze with a bit of red wine and beef stock and let it simmer again until the gravy thickens. Add any accumulated juices from the resting lamb and keep the gravy warm on the stove, until you need it.
18) As a vegetable side dish, peas are often served with lamb roast. Boil them in water and in the meantime finely dice an onion and fry it with a crushed clove of garlic in some butter.
19) When the onions have turned translucent and slightly brown, ad the peas. Season them with a generous amount of salt, pepper and a pinch of chili powder and mash them lightly.
20) By now the potatoes should have taken on a nice golden-brown color. Take them out of the oven and add the previously filtered aromatics and toss them to combine.
21) And then it’s time to cut up the meat, plate some slices of the roast lamb with baked potatoes, mashed peas and gravy and enjoy it!
Nutritional Analysis of one portion:
energy 1182,2 kcal water 438,4 g alcohol 1,1 g
Macronutrients Vitamins Minerals
carbohydrates 56,1 g vitamin B1 0,6 mg NaCl 4,1 g
dietary fiber 11,0 g vitamin B2 0,9 mg sodium 1996,7 mg
monosaccharides 7,2 g niacin 20,8 mg chlorine 2661,2 mg
disaccharides 4,6 g pantothenic acid 2,8 mg calcium 113,8 mg
protein 84,7 g vitamin B6 1,1 mg magnesium 161,4 mg
fat 65,1 g biotine 3,7 µg potassium 2142,3 mg
SAFA 20,9 g folic acid 83,5 µg phosphorus 784,0 mg
MUFA 34,1 g vitamin B12 6,0 µg sulfur 144,2 mg
PUFA 5,3 g vitamin C 33,4 mg zinc 14,6 mg
linoleic acid 4,4 g vitamin E 3,5 mg copper 0,9 mg
linolenic acid 0,8 g vitamin D 0,1 µg manganese 1,2 mg
cholesterol 263,7 mg vitamin K 201,7 µg iron 8,9 mg
vitamin A 133,9 µg iodine 17,9 µg
carotene 0,4 mg
* the relative amounts show the percentage cover of the recommended daily nutrient intake (calculated for me personally, the values may differ for you depending on sex, age, height, weight and activity level)