Better Homes and Gardens (Australia) - - Food In A Flash -

Prepa­ra­tion time 15 mins

Cook­ing time 3 hours 30 mins

Serves 10

Sea-salt flakes and freshly ground white pep­per, to sea­son

1.6kg lamb shoul­der, on the bone

2 Tbsp ex­tra vir­gin olive oil

½ bunch pars­ley

4 sprigs rose­mary

4 heads gar­lic, split hor­i­zon­tally

1.5L red wine

1 Tbsp sweet pa­prika

18 kipfler pota­toes, washed

2 x 400g cans chick­peas, drained

2 cups green beans, trimmed

1½ Tbsp corn­flour

1 Tbsp wa­ter

Juice of 1 lemon

STEP 1 Pre­heat oven to 210°C fan­forced (230°C con­ven­tional). Sea­son lamb, then rub with olive oil. Place lamb in a large, deep roast­ing pan and bake for 15 mins, un­til browned. STEP 2 Re­move pan from oven and re­duce tem­per­a­ture to 160°C fan-forced (180°C con­ven­tional). Place pars­ley and rose­mary un­der the lamb, and gar­lic around it. Pour in wine and pa­prika, top­ping up tray with wa­ter, if needed, to al­most fully cover lamb. Cover tray tightly with foil. Bake for 2 hours. Add pota­toes, re-cover with foil and bake for a fur­ther 1 hour. Mix in chick­peas and beans and cook for a fur­ther 10 mins, un­cov­ered. STEP 3 Drain the pan juices care­fully into a medium saucepan and set over a high heat. Boil rapidly un­til the liq­uid re­duces to 2 cups. Mix corn­flour and wa­ter to form a paste. Add to pan juices, whisk­ing, un­til thick­ened. Stir in lemon juice. Carve lamb and serve on a plat­ter or in the roast­ing pan with veg­eta­bles and gravy.

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