Slow Roast Lamb with Garlic Root and Vegetable Mash 1.7kg leg lamb 2 tbsp extra-virgin olive oil 1 tbsp sea salt 6 heads garlic – halved widthways 1 bunch fresh rosemary Root vegetable mash 1 (270g) swede – peeled and chopped 2 (350g) parsnips – peeled and chopped 1 (350g) celeriac – peeled and chopped 50g butter ¾ cup milk Preheat oven to 180C. Place lamb leg in a roasting tin and rub salt and the olive oil over the meat. Add garlic, rosemary and 1 cup water around the lamb. Roast in a preheated oven at 180C for 1 hour. Remove roasting tin from oven, add another cup of water, cover the lamb with aluminium foil, return to oven and cook for 1 more hour. Remove foil and cook for further 30 minutes or until the lamb is almost falling off the bone. 02 To make root vegetable mash, boil swede, parsnips and celeriac in a saucepan of salted water for about 20 minutes or until tender. Drain in a colander and transfer back to saucepan. Mash with the butter and milk and season generously. 03 To serve, roughly slice lamb onto plates with garlic and root vegetable mash.
Posted on: Sat, 17 Jan 2015 05:41:04 +0000
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