The quintessential meal for any occasion would have to be roast lamb with caramelised garlic. Tender lamb leg, slow roasted with rosemary and lemon zest. Smothered all over and cooked for the final 10-15 minutes with soft caramelised roasted garlic (from garlic bulbs that have been roasted earlier alongside the lamb). Surely your sold by now…. read on.
ALL the ingredients for this recipe are now available at your local Ritchies supermarket. Find your local VIC, NSW or QLD store.
roast lamb with caramelised garlic
- 1 large leg of lamb
- 8 sticks of rosemary
- juice and thinly sliced peel of 1 lemon
- sea salt and freshly ground black pepper
- 3-4 bulbs of Australian garlic (yes BULBS)
- 1 tablespoon runny honey
- 500g Kent pumpkin cut in slices with the peel left on
- 4 large carrots peeled and cut in large chunks
- 2-3 parsnips peeled and cut in half length ways (optional) gravy
- 2 tablespoons plain flour
- 2 teaspoons dark brown sugar
- sea salt and freshly ground black pepper
roast lamb with caramalised garlic method
Preheat oven to 190°C. Wipe down the leg of lamb and season it generously with salt and pepper.
In a large roasting tray lay the lamb on 5 sticks of rosemary. Scatter the top of the lamb with the remaining rosemary leaves, lemon peel and juice. Cover with foil and bake for 1 hour.
Remove the foil, add the pumpkin, carrots and parsnip and roast for another 30 minutes.
Throw the garlic bulbs unpeeled into the roasting tray and cook for another 30 minutes until the garlic cloves are soft. Remove from the oven.
Using tongs and being careful not to burn yourself, peel the garlic and place the cloves in a food processor along with the honey and blitz until smooth.
Remove the loose rosemary leaves from the lamb and spread the garlic and honey paste thickly all over the meat. Return to the oven and bake for another 15 minutes until caramelised.
Remove the lamb and veggies from the roasting tray oven cover with foil and allow to rest in a warm place for about 15 minutes while you make the gravy.
Stir the flour into the meat juices in the roasting pan pour in the stock and using a wooden spoon scrap off the flavor filled browned bits from the pan. Using a fine wire sieve, sieve the gravy into a saucepan discarding the rosemary leaves. Stir in the brown sugar and on a medium heat bring the gravy to a fast simmer, stirring until it thickens. Check the seasoning.
Serve the lamb with roast vegetables, your favourite green veggies and gravy.
Serves 6. Preparation time 20 minutes. Cooking time 2.5 hours
Tip: This lamb is fabulous the next day sliced and crisped up under the grill served in a wrap with tzatziki, tomatoes and lettuce.
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