RECIPE FOR
Roast lamb with root vegetable stew
Roast Lamb with Root Vegetable Stew
(serves approx 5 people)
You will need:
5lb piece of Lamb Shoulder / Boned & Rolled
1 medium Butternut Squash
2 Parsnips
3 Carrots
2 medium Sweet Potatoes
1 large Red Onion
3 Cloves of Garlic
2 sprigs of Rosemary
2 sprigs of Thyme
1 tin of Chopped Tomatoes
1 tablespoon of tomato puree
1 Leek
2 and ½ tablespoons of plain flour
500ml of good quality beef / lamb stock
Olive oil
Tin foil
1.
Stud the lamb all over with
slices of garlic and rosemary, and season with salt and pepper.
2.
Place a roasting tray on the stove until it starts to
smoke and add 2 tablespoons of olive oil and place lamb in and brown
on all sides.
3.
Place in oven for 30/40 minutes if you require your
lamb pink, or 40/50 minutes for well done. After cooking take out of
the oven and cover with tin foil and allow to rest for 15
minutes.(approx time depending thickness of joint)
4.
Peel and chop vegetable (excluding the onions) into
1cm squares pieces and
place in to a bowl
5.
Chop garlic, rosemary and thyme finely and add to
vegetables with 2 tablespoons of olive oil and mix together.
6.
Place vegetables in to a roasting tray and place in
oven for 15 minutes.
7.
Chop onion into 1cm pieces and place into a large
saucepan, with some olive oil and cook slowly until soft. Take off
the heat and add in the plain flour and mix together.
8.
Slowly add the beef / lamb stock to the onion and
flour mix and put back on the heat.
9.
Add chopped tomatoes and tomato puree. Bring to the
boil and simmer for 10 minutes.
10.
Add vegetables and season to taste.
11.
Slice the lamb into generous pieces and place root
vegetable stew over the top. Serve with roast pots of mash.
BON APPETIT!