Rolled Roast Leg & Gravy

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Rolled Roast Leg & Gravy

Yield 4-6

Author Lucy Tweed

Prep time

1 H & 20 M

Total time

1 H & 20 M

Ingredients

• 8 medium red potatoes
• 1 tbsp ghee
• 1.2kg deboned leg of lamb

Lamb Filling

• 1 onion
• 1 bunch of rosemary
• 1 bunch oregano
• 1 head garlic
• 1 tbsp dijon mustard
• 2 tsp capers
• 4 anchovies
• ¼ c olive oil

Minty Pea Salad

• 2 c frozen peas
• 1 c mint leaves
• 1 spring onion, finely sliced in rings - white and green parts
• 1 tbsp red wine vinegar
• 1 ts sugar
• 1 ts salt flakes
• ¼ c goats curd or fetta
• Oil to drizzle

Pantry Gravy

• 2 c beef stock
• 1 tbsp dijon
• 2 tbsp corn flour
• 2 tbsp onion jam
• 1 ts vegemite
• 1 tbsp maple syrup

Instructions

1. Preheat the oven to 220 fan-forced.
2. Halve the potatoes and par boil in heavily salted water for 15 mins.
3. Drain then add back to saucepan w ghee or rice bran oil. Shake vigorously to roughen up edges.
4. Place cut side up onto a baking tray.
5. In a small food processor, blend all ingredients for the lamb filling until it forms a chunky paste.
6. Place lamb skin side down on a baking tray, and massage the filling in.
7. Roll the lamb leg back into its original shape and tie with butcher's twine to secure.
8. See the how to video.
9. Drizzle with oil and season generously with salt.
10. Place the lamb tray into the oven on the middle or top rack.
11. Cook for 15 mins then reduce to 180’c fan-forced for 45 min.
12. At this point add the potatoes on a lower rack.
13. Meanwhile make the Pantry Gravy and the Minty Pea Salad
14. Once the lamb is cooked to preferred doneness (We have done to medium 65’c, 70’c for well done) then remove it from the oven and allow to rest for 15 mins.
15. During this time, if they need it, allow the potatoes to crisp up by moving them to the top rack and increasing heat back to 220’c fan-forced.
16. Carve lamb as thick as desired, across the grain for perfectly tender and delicious slices.

Gravy

1. Whisk all ingredients together in a small saucepan and then place over medium heat. Bring to a simmer until thickened… 5-10mins. Set aside and keep warm.

Pea Salad

1. In the base of a mixing bowl combine vinegar, sugar and salt and allow the sugar to dissolve. Just before serving, toss in peas (thawed naturally or in cold water only so as not to pucker the skin), mint & spring onion. Toss well. Top with curd and a big drizzle of olive oil.

Nutrition Facts

Calories

913

Fat

32 g

Sat. Fat

8 g

Carbs

102 g

Fiber

14 g

Net carbs

88 g

Sugar

21 g

Protein

57 g

Sodium

619 mg

Cholesterol

135 mg

This information is a guide only, and can vary due to a number of factors including precision of measurements, brands, ingredient freshness, or the source of nutrition data.