Bentons Recipes -  7

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!