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Sunday lamb roast with gravy and roasted vegetables

Sunday lamb roast with gravy and roasted vegetables

If you grew up in Australia, you grew up eating roast lamb for Sunday lunch. All over the country ovens are roasting legs of lamb, with all the trimmings. These succulent fragrances can instantly slingshot us back to our childhood and this highly anticipated family meal.

Ingredients

Lamb roast

  • 1.8 kg boneless, leg lamb roasts
  • 7 g fresh rosemary, cut into small and large sprigs
  • 1 garlic clove, thinly sliced
  • 2 tbsp olive oil
  • salt and pepper, for seasoning

Roasted vegetables

  • 450 g butternut squash
  • 300 g fresh green beans
  • salt and pepper, to taste
  • 2 tbsp olive oil

Gravy

  • pan juice from the roast
  • 475 ml chicken broth
  • 4 tbsp unsalted butter
  • salt and pepper, to taste

Instructions

Lamb roast

  1. Pre-heat the oven to 160°C.
  2. Lay 3-4 large, rosemary sprigs in the center of a roasting pan, and place the lamb over the sprigs. Cut 1/2-3/4 inch (1.5-2cm) deep slits, into the top side of the lamb. Insert the garlic slices and small rosemary sprigs into the slits.
  3. Coat the entire lamb with olive oil, and then generously cover it with salt and pepper.
  4. Place the lamb on the center oven rack. Roast for about 1 hour, or until it has an internal temperature of 160°F (70°C), cooked to medium and slightly pink in the center.
  5. Set the lamb aside, and cover it loosely with tin foil. Let it rest for at least 15-30 minutes before slicing, to ensure that the juices redistribute.

 

Roasted vegetables

  1. Slice and de-seed the squash into thin wedges, about 1/2 inch thick (1 cm). If the skin is thin, leave it on. If it is thick, peel it.
  2. Place the squash into a roasting pan. Toss with the olive oil, and season with salt and pepper.
  3. Roast the squash for 15-20 minutes, or until golden and tender. Add the green beans and gently mix the vegetables together. Cook for another 15 minutes, and then set aside.

 

Gravy

  1. While the vegetables bake, pour the chicken stock and pan juices into a saucepan. Place over medium-high heat.
  2. If there is any excess fat, use a large spoon to skim the fat from the stock. Whisk in the butter, one piece at a time to make a delicious gravy with a silky texture.
  3. Serve the lamb with the roasted vegetables and gravy on the side.