Roast lamb, roast vegetables and pan gravy, part 6-side of lamb

 

This is the 6th meal from the side of lamb I got some carrots, parsnips, zucchini rosemary and garlic from my garden.

Lamb leg
4 sprigs rosemary
3 cloves garlic
1 wedge preserved lemon

2 tablespoons plain flour
3 cups beef stock
1 tablespoon chutney or plum sauce etc

Salt and pepper

6 cups Vegetables to roast such as pumpkin, parsnip, carrot, beetroot, onion, zucchini, sweet potato and potato

Make small cuts in the lamb and  insert rosemary, garlic and lemon. Pre-eat the oven to 180 C . Put the lamb in a baking dish and cook for 1 hour. Peel and cut vegetables into 3 cm pieces .

 

Take the lamb out and put in on a rack, put the vegetable in the baking tray and the lamb back on top and bake for a further 30 minutes. Now the lamb should be ready(for medium rare to medium) to come out and wrapped in foil to rest while the vegetables  finish cooking for about 10 minutes.

To make the gravy take the vegies out of the tray, put the tray on the hot plate on low heat and put the flour in, cook this to it is brown then add stock and chutney and season with salt and pepper and cook for about 10 minutes.

 

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