Mmmmmmmm
Mum's Lamb Roast
Chef: Deborah Pitter
Your late night cook.
You need:
1 trimmed leg of lamb
1 clove of garlic
Fresh rosemary
I tablespoon olive oil
Salt
Freshly ground black pepper
Selected vegetables (eg.4 red skinned potatoes, 4 parsnips, 4 carrots, 4 roma tomatoes, 4 onions, 1 red capsicum)
1 cup wine
Method:
Preheat oven to 220C. Make incisions into lamb and insert garlic. Rub meat with olive oil and season with salt and pepper. Place lamb directly on rack with potatoes or on a rack in an oven tray. Place vegetables of choice in vegetable dish below lamb in oven. Toss with a little olive oil and plenty of rosemary.
Roast lamb for about 1 hour, depending on size. Test with tongs. Rest covered in foil for 15 minutes. When vegetables are tender and golden brown, remove to a warm plate. Pour fat from baking dish and deglaze with wine or balsamic vinegar. Pour pan juices and wine over meat.
Chef: Deborah Pitter
Your late night cook.
You need:
1 trimmed leg of lamb
1 clove of garlic
Fresh rosemary
I tablespoon olive oil
Salt
Freshly ground black pepper
Selected vegetables (eg.4 red skinned potatoes, 4 parsnips, 4 carrots, 4 roma tomatoes, 4 onions, 1 red capsicum)
1 cup wine
Method:
Preheat oven to 220C. Make incisions into lamb and insert garlic. Rub meat with olive oil and season with salt and pepper. Place lamb directly on rack with potatoes or on a rack in an oven tray. Place vegetables of choice in vegetable dish below lamb in oven. Toss with a little olive oil and plenty of rosemary.
Roast lamb for about 1 hour, depending on size. Test with tongs. Rest covered in foil for 15 minutes. When vegetables are tender and golden brown, remove to a warm plate. Pour fat from baking dish and deglaze with wine or balsamic vinegar. Pour pan juices and wine over meat.