Roast Lamb & Minty Gravy
Garlic, rosemary, lemon peel and anchovy pushed deep into the leg, and a gravy built on mint tea. I PROMISE the anchovies will disintegrate and even the most avid hater of them will not dislike this - don't tell them till after.
Serves: 6-8
Prep time: 30 minutes
Cook time: 1 hour 40 minutes, plus resting
INGREDIENTS
1 x 2kg leg of lamb
1 whole onion
1 bunch rosemary
peel of half a lemon
4 garlic cloves
4 anchovies
olive oil
1kg large potatoes, peeled and cut into 4-5cm chunks
2 tablespoons rice bran oil or ghee
1/2 jap pumpkin, skin left on, cut into 4cm wedges
2 bunches broccolini
boiling water
1 cup roughly chopped mint leaves
1 teaspoon sugar
1 tablespoon red wine vinegar
1 tablespoon green peppercorns, crushed, or freshly cracked black
1/2 - 1 glass red wine (125ml)
50g butter
2 tablespoons flour
1 teaspoon beef stock powder, or 1 cube
METHOD
Arrange the oven racks with one lower for the vegetables and one middle to high for the lamb, allowing about 2cm clearance above the tallest items. Preheat the oven to 200C fan.
Pierce the lamb deeply with the tip of a sharp knife, making 10-15 holes about 3-4cm apart, without going all the way through.
Slice the garlic into 2mm slivers, reserving some for later. Pluck the rosemary leaves from 2 stems, cut the lemon peel into smaller pieces and cut the anchovies into thirds. Bundle these together and push into each hole.
Slice the onion into 5-6 even pieces and arrange in the centre of a lightly oiled flameproof baking dish. Crosshatch the remaining rosemary on top.
Rub the lamb with oil, season with salt and place on the onion and rosemary bed. Roast for 20 minutes at 200C fan to seal and brown.
Reduce the heat to 160C fan and roast for a further 1 hour 20 minutes.
Meanwhile, boil the potatoes in salted water for 10 minutes, drain and return to the pan with the ghee or rice bran oil. Cover and shake to fluff the edges, then spread on a lightly oiled baking tray.
Coat the pumpkin with the remaining oil from the potato pan, nestle among the potatoes and season well. When 40 minutes remain on the lamb, place the vegetable tray in the oven.
Do not disturb them unless you need to rotate the tray for even cooking. Once golden, remove and place with the lamb.
Heat a ceramic plate with boiling water and dry it. Once the lamb is done, place it on the plate and cover with foil, leaving the onions and herbs in the pan. Rest in a warm place for 25-30 minutes.
For the gravy, pour 1 cup of boiling water over the mint leaves, sugar and vinegar in a heatproof jug and set aside.
Place the roasting pan over medium high heat. Stir the onions and herbs, add the peppercorns, deglaze with the wine and stir until evaporated and the sticky bits have released.
Add the butter, a splash of oil, the beef stock powder and the flour, and stir until combined.
Slowly pour in the mint tea, leaves and all, whisking until smooth. Add more water for a thinner gravy or reduce over low heat for a thicker one. Strain if you prefer.
Heat the potato pan with a splash of oil over medium heat and fry the reserved garlic slivers for 5 minutes, until beginning to golden.
Wash and trim the broccolini. Increase the heat and add it to the pan while still wet, with a pinch of salt and any remaining lemon skin. Toss until vibrant and just cooked. Alternatively, pour boiling water over the trimmed broccolini in a bowl and drain after 2 minutes for more done vegetables.
Serve everything on platters, or straight from the trays to the plates.
HINTS
I PROMISE the anchovies will disintegrate and even the most avid hater of them will not dislike this - don't tell them till after.
The heated ceramic plate under the foil is what keeps the lamb warm through a 30 minute rest without carrying on cooking it.
The mint tea is the gravy trick - hot water, mint, sugar and vinegar steeped while the lamb rests, then poured straight into the pan.
NUTRITION (per recipe total, serves 6-8 - guide only):
Energy: approximately 26000kJ (6200 calories)
Protein: 480g
Fat: 380g
Saturated fat: 160g
Carbohydrates: 250g
Sugars: 40g
Fibre: 35g
Sodium: 3000mg
This nutrition information is a guide only and may vary depending on brands, exact quantities, and ingredient substitutions used.