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Easy Carve Lamb Roast Recipe

Ingredients
1 Cannings Grass Fed and Finished
Easy Carve Leg of Lamb (2kg approx.)
1 bunch baby carrots
1 bunch baby purple carrots
1 bunch yellow baby carrots
1 bunch baby beetroot
1 bunch baby turnips
1 bunch baby golden beetroot
500g chat potatoes
1 bunch rosemary (picked)
1 bulb of fresh garlic (peeled and crushed)
Olsson’s Sea Salt Flakes (to taste)
150ml Mount Zero Extra Virgin Olive Oil
Stock Merchant Traditional Gravy
garnish
1 handful snow pea tendrils
1 punnet micro red radish
2 Spiral beets (thinly sliced)
cooking time 1 hour 40 mins approx
prep time 40 mins approx

Instructions
1. Preheat your oven to 180C. Peel the carrots, beetroot and turnip.
2. Cut the potatoes in half and parboil them.
3. Take the leg of lamb and rub all over with olive oil, sea salt and rosemary.
4. Place lamb on an oven tray with a metal rack to elevate it and pop into the oven.
5. Toss the vegetables in olive oil, crushed garlic, rosemary and salt, then lay out on a second baking tray. Slide the tray into the oven with the lamb and cook until veggies are soft, shaking the tray a couple of times during the cooking process to ensure they brown evenly.
6. In total, the lamb will need to cook for around 1 and a half hours. To check for doneness, use a meat thermometer. Insert the thermometer into the thickest part of the meat, ensuring you are not
touching bone. When the temperature is between 65C and 70C, it’s ready to come out of the oven.
7. Rest the lamb for 15 minutes, then carve.
8. Toss garnish ingredients with olive oil and sea salt. Plate your meat and veg, then top with traditional gravy and garnish to
finish off the dish. Enjoy!

WINE PAIRING: Rob Dolan White Label Pinot Noir

Lamb and Pinot Noir is not a traditional match but that is why we love it. Lamb is a robust, flavoursome meat and this dish will work well with the violet perfume and cranberry flavours of the Pinot Noir. The higher-acid of the wine will cut through the fat in the lamb leaving your palate refreshed and craving more.

– Meg Brodtmann, Master of Wine

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