ROSEMARY AND GARLIC LAMB ROAST A GREAT SUNDAY MEAL WITH FAMILY

This rosemary and garlic lamb roast a great sunday meal with family comfort food is sure to please on those cold winter nights. A hearty meal that the family will love.

Ingredients

1 X Lamb Leg 2 X stalks of rosemary 2- 3 cloves of garlic 2 Tablespoons corn flour 1/4 Cup water dash of olive oil salt & pepper 3x Potatoes 3x Kumara 6 pieces Pumpkin 1x onion 2x carrots 100g peas

Instructions

Take the lamb out of the fridge place in the roasting dish and leave on the bench for about an hour covered before preparing to bring to room temperature.

Preheat oven

Preheat the oven to 200 degrees celsius once the lamb is prepared place into the oven on the roasting tray and then turn the oven down to 180 for approx. 2 hours depending on how big the roast is.

Seasoning lamb

Taking a small knife make holes in the top of the lamb about two and a half inches apart. This is where you will put the rosemary and garlic seasoning into the lamb

Prepare the herbs

Prepare the rosemary by stripping the leaves off the stalks, peel the garlic and chop in half lengthways. Then get a piece of garlic and some of the rosemary leaves and push them into the holes that you have made in the lamb.

Drizzle some olive oil and salt and pepper and rub over the lamb.

Prepare the vegetables for the rosemary and garlic lamb roast

In a bowl place the prepared vegetables that you are going to roast , carrots, Kumara, Potatoes, Pumpkin I also roughly chop an onion into three, and put this in the bowel as well. then season with olive oil, rosemary, salt and pepper.

Place the peas in a small pot on the stove and bring to a simmer and simmer for a few minutes then turn down to a low heat.

Time to put the rosemary and garlic lamb roast into the oven

Put the rosemary and garlic lamb roast in the oven , I set the oven at 200f and cook for one hour ( depending on size of roast) then in the last three quarter of an hour I add the vegetables.

When cooked take out of the oven and rest the rosemary and garlic lamb roast

Take the lamb out of the roasting dish and let sit for approx. 30 minutes while you are making the gravy.

Place the vegetables on another dish cover and put back in the oven to keep warm while you are preparing the gravy and letting the lamb roast rest.

To make the gravy

Separate the fat from the juice with a spoon or a jug that separates the liquid and pour the juice back into the oven dich.

Add juice from peas

Add the juice from the peas and bring to a simmer, whisk to get all the brown bits off the side of the roasting dish, this adds flavor and color to your gravy.

Thickening the gravy

Mix two table spoons of rice flour or plain flour with cold water in a small jug and mix until combined to smooth consistency .

Take the roasting pan off the heat, then while mixing add the flour mix into the roasting pan then put the pan back on the heat and bring to a simmer to thicken.

The rosemary and garlic roast is ready to plate good comfort food for that Sunday roast and those cold winter nights.

If you would like to try this recipe, and find that you really enjoyed it, I would appreciate it if you came back to give it a 5 stars.

Tips

Take the leg of lamb out of the fridge and put onto the bench one or two hours before preparing to bring up to room temperature before preparing.

When you take the leg of lamb out of the oven rest for approx half an hour, the heat will keep cooking the lamb and it allows the juices to reabsorb back into the meat and also make it more tender.