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Roast lamb with vegetables & gravy
Pas d’évaluation
Prép. 45min
Total 3h
10 portions
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Ingrédients

Roast lamb
  • fresh rosemary leaves only
    3 sprigs
  • garlic cloves
    4
  • onion cut into quarters
    1
  • carrot cut into pieces
    1
  • celery cut into pieces
    1 stalk
  • red wine
    300 ml
  • lamb leg bone in
    2500 g
  • sea salt to season
  • ground black pepper to season
  • Dijon mustard
    2 tbsp
  • day old bread
    150 g
  • mixed fresh herbs
    20 g
  • extra virgin olive oil
    60 g
Vegetables and gravy
  • parsnips baby, scrubbed
    5
  • carrots scrubbed
    6
  • water
    900 g
  • tomato paste
    20 g
  • Worcestershire sauce
    1 - 2 dashes
  • VEGEMITE® (optional)
    1 tsp
  • Vegetable stock paste
    1 ½ tsp
  • red potatoes peeled and cut into pieces (approx. 5-6 cm)
    1000 g
  • raw beetroots (approx. 3), scrubbed clean and cut into eight wedges
    300 g
  • sea salt to season
  • ground black pepper to season
  • extra virgin olive oil to drizzle
  • plain flour
    30 g
  • broccoli cut into florets, stem cut into pieces.
    1
  • cauliflower cut into florets, stem cut into pieces.
    ½

Niveau

facile

Infos nut. par 1 portion

Sodium 376.9 mg
Protides 53.4 g
Calories 3506.7 kJ / 838.1 kcal
Lipides 43.4 g
Fibre 10.1 g
Graisses saturées 16.7 g
Glucides 52.8 g

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Également présenté dans

Eating in 10 Recettes
Australie et Nouvelle-Zélande

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