Preparation time is 10minutes
Cook time is 4hours
Total time is 4hours 10minutes
Serve is for 6 people
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Difficulty level: 3 out of 4
10 Ingredients
Number of servings
6
- 2kilograms leg of lamb
- 10 cloves garlic, peeled and crushed
- 3 sprigs rosemary
- 4tablespoons olive oil
- 8 medium potatoes, quartered
- 4 medium shallots, diced
- 250grams peas
- 3/4 cup cream
- 1/3 cup gravy, store bought
- 10 strips streaky bacon, sliced
Nutrition per serving
5380kJ / 1290Cal
5380 Kilojoules or 1290 Calories
62% of daily energy intake*
Protein
83.5grams
Fat
79.8grams
Carbs
54.7grams
Sugars
11.6grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
This lamb is fragrant, moist and full of flavour.
Method
Step 1 of 6
Pre-heat the oven to 160°C. Pierce the lamb numerous times with a knife tip about 1 inch deep. Insert half a garlic clove and a sprig of rosemary into each cut.
Step 2 of 6
Place the shoulder of lamb into the oven in a baking dish for 80 minutes for medium. Peal the potatoes and cook in boiling salted water for 15 minutes then drain thoroughly.
Step 3 of 6
Fluff the potatoes then drizzle with a generous amount of olive oil, salt and pepper. Place in a baking tray and put in the oven with the lamb for 60 minutes.
Step 4 of 6
Fry the bacon and shallots in a non-stick pan for 3 minutes. Add the cream, continue cooking until reduced by half.
Step 5 of 6
Heat up your gravy as per packet instructions. Remove the lamb from the oven and allow to rest for 20 minutes.
Step 6 of 6
Add the cooking juice from the lamb into the gravy. Add the peas to the reduced cream sauce and cook for a further 4 minutes. Suggested serving with mint sauce.
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