Roast Lamb with Vegetables Recipe

Roast Lamb with Vegetables

Ingredients

  • 1 kg
    leg of lamb
  • 3 cloves
    garlic
  • 2/3 tbsp
    olive oil
  • sea salt, to taste
  • 2/3 bunch
    fresh rosemary
  • 2/3 litre
    chicken stock
  • 2/3 cup (114g)
    polenta (corn meal)
  • 1/3 cup (83mL)
    thin cream
  • 1/3 cup (27g)
    grated parmesan
  • 1.6 kg
    leg of lamb
  • 4 cloves
    garlic
  • 1 tbsp
    olive oil
  • sea salt, to taste
  • 1 bunch
    fresh rosemary
  • 1 litre (4 cups)
    chicken stock
  • 1 cup (170g)
    polenta (corn meal)
  • 1/2 cup (125mL)
    thin cream
  • 1/2 cup (40g)
    grated parmesan

How to Cook

Prep Time: 15 minutes | Cooking Time: 75 minutes
  1. Preheat oven to 210°C/190°C fan forced. Make 12 incisions into the lamb. Cut each garlic clove into 3, and place into the incision rosemary. Place into a roasting pan, sprinkle with salt and drizzle with oil. Roast in hot oven for 15 minutes.

  2. Remove from oven, turn down to 180°C/160°C fan forced, very careful place a sprig of rosemary into each incision. Return to oven for 60 minutes (for medium). When cooked remove from oven and set aside to keep warm.

  3. Bring stock to boil, turn down. While continually whisking, gradually add polenta. Cook over a very low heat, stirring with a wooden spoon until mixture thickens. Remove from heat. Add the cream and parmesan, stir until well combined. Serve with lamb and some steamed greens.

Rate

Nutrition

Average Qty Per Serve Qty Per 100g
Energy 2978.9 639.0
Weight 466.1 100
Protein TOTAL 54.1 11.6
Fat TOTAL 45.6 9.7
- Saturated Fats 19.7 4.2
Carbohydrates TOTAL 21.0 4.5
- Sugars 0.8 0.1
Sodium 819.2 175.7
Dietary Fibre 1.2 0.2
Calcium 94.9 20.3