YOU’LL BE CRYING FOR MORE

THIS FRENCH VERSION OF AN AUSSIE FAVOURITE TAKES COMFORT FOOD TO ANOTHER LEVEL

The recipe says it’s crying, but it must be tears of happiness. This lamb and parsnip meal is so tasty you’ll be willing your oven to cook faster. The name is inspired by the one-dish meal French village women bake in community ovens. The lamb is cooked on a rack, and as it slowly cooks, the juice drips “tears” on to the vegetables below.

CRYING LEG OF LAMB WITH PARSNIPS AND SPROUTS Serves 4

INGREDIENTS

3 garlic cloves, chopped

1 tsp sea salt flakes

60ml (1⁄4 cup) extra-virgin olive oil

1.1kg boneless lamb leg, fat scored

8 brussels sprouts, halved

4 (about 800g) parsnips, trimmed, peeled, halved lengthways

2 brown onions, peeled, cut into thick rounds 10 sprigs fresh thyme

40g (1⁄2 cup) finely grated parmesan 125ml (1⁄2 cup) red wine

375ml (1 1⁄2 cups) salt-reduced chicken-style liquid stock

3 tsp fresh thyme leaves, extra

METHOD

Preheat oven to 220C/200C fan-forced. Use a mortar and pestle to pound the garlic, salt and 1 tablespoon oil to a paste. Heat 1 tablespoon remaining oil in a large flameproof roasting pan over medium-high heat. Cook lamb, turning, for 5 minutes or until browned. Transfer to a plate. Rub garlic mixture into fat side of lamb, rubbing into the incisions.

Place sprouts, parsnips and onion in the pan. Drizzle with remaining oil. Scatter over half the thyme. Place a rack over the vegies. Place lamb on rack. Scatter remaining thyme over lamb. Roast for 35 minutes. Transfer lamb to a large platter. Cover with foil and set aside to rest. Remove rack.

Sprinkle vegies with parmesan and bake for a further 5-10 minutes until crisp. Transfer to the platter with the lamb.

Place wine in the roasting pan over medium-high heat. Simmer, scraping base with a wooden spoon, for 3 minutes or until reduced. Add stock and extra thyme. Simmer for a further 5 minutes or until mixture has thickened.

Serve lamb with the vegies and red wine sauce.