ROAST LAMB

PREP + COOK TIME 1 HOUR 30 MIN­UTES SERVES 6

The Australian Women’s Weekly Food Magazine - - Hop Into Easter Dinner -

2kg leg of lamb

3 sprigs fresh rose­mary,

chopped coarsely

½ tea­spoon sweet pa­prika

1kg pota­toes, chopped coarsely 500g pump­kin, chopped coarsely 3 medium brown onions (450g),

quar­tered

2 ta­ble­spoons olive oil 2 ta­ble­spoons plain flour

1 cup (250ml) chicken stock ¼ cup (60ml) dry red wine

1 Pre­heat oven to 200°C/180°C fan. 2 Place lamb in an oiled large bak­ing dish; us­ing a sharp knife, score skin at 2cm in­ter­vals; sprin­kle with rose­mary and pa­prika. Roast lamb for 15 min­utes.

3 Re­duce oven to 180°C/160°C fan; roast the lamb for a fur­ther 45 min­utes or un­til cooked as de­sired. 4 Mean­while, place pota­toes, pump­kin and onion, in a sin­gle layer, in a large shal­low bak­ing dish; driz­zle with oil. Roast for last 45 min­utes of lamb cook­ing time.

5 Re­move lamb and veg­eta­bles from bak­ing dish; strain pan juices from lamb into a medium jug. Cover lamb and veg­eta­bles with foil to keep warm. 6 Re­turn ¼ cup of the pan juices to bak­ing dish, stir in flour; stir over heat for 5 min­utes or un­til mix­ture bub­bles and browns. Grad­u­ally add stock and wine; stir over high heat un­til gravy boils and thick­ens. Strain gravy into a medium heat­proof jug.

7 Serve lamb sliced with veg­eta­bles and gravy.

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