Lamb roast
| Recipe By: | Zola Nene |
| Serves: | 6-8 |
Ingredients
- 1 Woolworths Free Range Rosemary, Lemon & Garlic Partly Deboned Leg Of Lamb
- 1/2 tsp salt
- 60 g fresh mint, finely chopped
- 4 tbsp cidervinegar
- 2 tbsp castor sugar
- 4 tbsp boiling water
- 2 tbsp chopped parsley
- 4 tbsp honey
- 2 tbsp butter
- 1/4 cup water
- 500 g carrots, peeled
- 4 sprigs fresh thyme
- 2 sprigs fresh sage
- 3 tbsp duck fat
- 1 kg potatoes
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
- Cook the lamb as per the package instructions.
- Preheat oven to 200C
- To make the potatoes, peel then cut into chunks and place into a pot of cold water. Season with salt, then boil until potatoes are just tender – do not over-boil the potatoes at this stage.
- Drain potatoes and set aside to air dry on a tray lined with kitchen paper.
- Place the duck fat, sage and thyme into a roasting dish, then place into the oven to heat for 15 minutes.
- Once the fat is hot and melted, place the potatoes into the roasting dish, season generously with salt, then toss to cover the potatoes in the fat.
- Return to the oven, then roast potatoes for 30 minutes or until golden and crisp.
- For the carrots, cut them into thick diagonal slices, then place into a pot with the water, cover with a lid, then simmer until the carrots are tender.
- Remove the lid then add the butter and the honey – increase the heat and saute the carrots until sticky and glazed. Toss in the parsley, then serve immediately.
- For the mint sauce, pour the water onto the sugar, then stir to dissolve.
- Add the vinegar, mint and salt, then leave to stand for 20 minutes before serving spooned onto the lamb.
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