There's not much better than a classic roast and this recipe is just that! It couldn't be easier to make and highlights the flavour of our Saltbush Bultarra Lamb perfectly. We've chosen to use kipfler potatoes here which hold their shape really well and have a nutty and buttery flavour with a beautiful creamy texture.
Ingredients:
2-2.5kg leg of lamb
6-8 cloves garlic lay cloves flat and crush with the back of a knife
½ cup olive oil
10-12 washed cut bigger kipfler potatoes in half, par boil until they can be pierced with a fork
1 tbs corn flour
Method:
Preheat oven to 140 degrees Celsius.
Cut 5 slits, 2cm wide and 2cm deep into the lamb. Press a clove of garlic and a cutting of rosemary into each slit.
Place remaining rosemary and garlic in a large roasting pan.
Drizzle 2 tablespoons of olive oil over the lamb, season with salt and pepper. Rub oil over the whole surface of the lamb.
Roast in oven for 2 – 2.5 hours (less if you like it a bit more pink).
Drain potatoes and add to the roasting pan. Coat potatoes with the remaining oil and additional salt and pepper. Roast for 1 hour or until potatoes are golden.
Remove lamb from the oven and transfer to a plate, wrap with foil and leave to rest for 10-20 minutes. Carve the lamb and serve with potatoes.
For the gravy, sieve the pan juices removing rosemary and garlic. Heat juices in a pot on the stove, removing 1-2 tablespoons and adding to the corn flour in a separate bowl.
Mix until a paste, add to remaining juices, stir until combined.
A fresh and vibrant salad to serve alongside your Roast Turkey or Porchetta, by the wonderful Vanessa Gordon! This simple salad features fresh peas as they're in their prime and they're complemented with creamy buffalo mozzarella and sugar snap peas. Mint and lemon accentuate the freshness of this side dish, perfect for serving alongside richer cuts of meat.
Swap out your cloves for a funky, spicy, tangy, sticky glaze for your Christmas Ham this year. Clementine Day of Somethings I Like To Cook loves using a chipotle based hot sauce in her glaze. It’s got a nice smokiness to it, but you can go with your favourite hot sauce and it will be just fine.
Beef roasts can seem a little daunting to cook, but get your hands on a quality piece of meat and a meat thermometer and you're bound to succeed! Our Organic Porterhouse Roast is an absolute family favourite with the Hagen's and we've been lucky enough for Oly to share his recipe. He serves it medium rare and pairs it with a chimichurri dressing and crunchy cos heart salad.
