- for roasting:
- 1 irish half lamb leg
- 2 red onions (quartered)
- 2 white onions (quartered)
- 6 medium carrots (cut into fork-sized pieces)
- 3 parsnips
- 3 sprigs rosemary
- 1 bulb garlic, cut across the centre
- 2 tblsp sunflower oil
- 0.5 tsp sea salt
- freshly ground black pepper
- for raspberry compote:
- 100 g frozen raspberries
- 1 tsp lemon juice
- 40 g caster sugar
- for gravy:
- 6 cloves garlic (cut in half)
- 2 sprigs rosemary
- 0.25 tsp freshly ground black pepper
- 600 ml liquid beef stock
- 50 ml cream
- For Roasting:
- Make a bed of the vegetables in a roasting tray for the lamb. Season with sea salt and drizzle over the oil.
- Pat the lamb joint dry with some kitchen paper. Season the lamb with sea salt and freshly ground black pepper and place on top of the bed of vegetables.
- Put the roasting tray into a preheated oven at 220°C. Cook for 20-25 minutes then reduce the heat to 160°C and continue cooking for 40 minutes.
- The lamb will be rare. If you prefer medium cooked lamb return to the oven for a further 10 minutes at 200°C.
- When cooking has completed, rest the meat covered in tin foil in a 50°C oven for 15 minutes before carving.
- For Raspberry Compote:
- Put all the ingredients together in a saucepan and boil for 10 minutes, taking care that it doesn’t stick to the bottom of the pan.
- Remove from the heat and leave to cool to room temperature.
- For Gravy:
- Put the first 4 ingredients together in a sauce pan and boil to reduce to 100ml. Remove the rosemary and add 50ml cream. Boil for 1 minute.
- Add the juices from the rested lamb and mix again.
- To serve:
- Serve the lamb with the roasted vegetables, gravy and 1-2 teaspoons of raspberry compote. Try this dish with goose fat roasted potatoes in a big bowl on the table. Easy!
Created by FoodActive's Garth McColgan for Aldi.