Tuscan roast lamb with roasted vegetables
Preparation time is 10minutes
Cook time is 1hours 45minutes
Total time is 1hours 55minutes
Serve is for 4 people
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Difficulty level: 3 out of 4
9 Ingredients
- 2 cloves garlic, cut into slivers
- 2tablespoons plain flour
- 2tablespoons tuscan seasoning
- 3 carrots, peeled, sliced
- 600grams pumpkin, deseeded, cut into wedges
- 2 parsnips, peeled, sliced
- 750grams potatoes, peeled, cut into pieces
- 2 cup chicken stock
- 2kilograms leg of lamb
Nutrition per serving
5300kJ / 1270Cal
5300 Kilojoules or 1270 Calories
61% of daily energy intake*
Protein
105grams
Fat
63.2grams
Carbs
71.2grams
Sugars
20.0grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Enjoy the rich flavours of Italy with this hearty roast lamb recipe. Served with roasted veggies, this is the perfect weekend meal to serve friends and family.
Method
Step 1 of 8
Preheat oven to 200°C.
Step 2 of 8
Place lamb into a roasting pan. Using a small sharp knife, make small deep cuts into lamb and insert garlic. Sprinkle tuscan seasoning over lamb. Roast for 45 minutes.
Step 3 of 8
Add potatoes and pumpkin to pan and roast for 1 hour.
Step 4 of 8
Transfer lamb to a chopping board and loosely cover with foil. Stand for 10 minutes before slicing.
Step 5 of 8
Transfer potatoes and pumpkin to a large plate. Place in oven to keep warm.
Step 6 of 8
Pour off all but 2 tablespoons of pan juices from the roasting pan. Place pan over a medium heat. Sprinkle flour over and stir until combined. Slowly add reserved chicken stock, stirring constantly until smooth. Bring mixture to the boil. Simmer for 2 minutes or until gravy has thickened.
Step 7 of 8
Thinly slice lamb. Serve with roast potatoes, pumpkin, gravy and carrot parsnip mash.
Step 8 of 8
To make carrot parsnip mash; place carrots and parsnip into a saucepan and cover with cold water. Place over a high heat until mixture comes to the boil. Reduce heat to medium and simmer for 15-20 minutes or until vegetables are tender. Drain and mash.
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