Roast lamb with glazed vegetables
Preparation: one hourCooking: one hourServes: four
Ingredients:
- one lean half-leg of lamb (about 1.25kg)
- two tbsp light olive oil or sunflower oil
- salt and freshly ground black pepper
- two medium onions, peeled
- two medium sized parsnips, peeled
- three to four medium sized carrots, peeled
- one tbsp balsamic vinegar
- 225ml lamb stock or light vegetable stock
- 15g soft butter
- 15g plain flour
Take the lamb out of the fridge about an hour before you plan to cook it. Preheat the oven to 190°C. Put the lamb in a large roasting dish, rub the oil well into it and season with salt and pepper. Roast for an hour.
Cut the onions into eight and the carrots and parsnips into four to six pieces. Remove the lamb from the oven, tip any excess fat out of the roasting pan leaving about two tbsp.
Add the vegetables and turn up the remaining fat and season with salt and pepper. Return the dish to the oven and cook for 20 minutes.
Remove from the oven, turn the vegetables over. Mix the balsamic vinegar with one tbsp of water and drizzle over the meat and vegetables. Return the pan to the oven for another 20 to 25 minutes till the vegetables are soft and the lamb cooked.
Remove the lamb and vegetables on to a warm carving dish, leaving the juices behind and cover the dish with foil.
Pour the stock into the roasting pan and work any stuck on crusty bits into the gravy.
Bring gradually to the boil. Mash the soft butter and flour together on a saucer then add it bit by bit to the gravy whisking or stirring well.
Check the seasoning adding extra salt and pepper to taste. Add the juices that have accumulated round the roast before carving and serving up.
Serve with Marston's Pedigree.
- If you want to make a tray of roast potatoes to go with this, par boil them and put them in the oven at the same time as you add the vegetables. When you remove the meat, turn the potatoes over, turn the oven up to 220°C and finish them off while you make the gravy.
Supplied by Wolverhampton & Dudley Breweries
