Roast Lamb with Potatoes & Vegetables

A traditional roast lamb dinner with rosemary potatoes, swede mash, vegetables and low-salt gravy.

🔎 Equipment

Roasting tin, saucepan, colander, grill or oven, knife

🥘 Ingredients

• Boneless leg of lamb - 95 g
• Fresh rosemary - sprig
• Garlic - ¼ clove
• Onion - ¼
• Potatoes - 125 g
• Olive oil - ½ tbsp
• Swede - 62.5 g
• Unsalted butter - 10 g
• Spring greens or carrots - 62.5 g
• Plain flour - 3.75 g
• Low-salt lamb stock - 6.25 ml
• Mint sauce - amount
• Black pepper - To taste

👨‍🍳 Method

1. Preheat the oven to 200°C (180°C fan). Make small incisions in the lamb and place the rosemary, garlic and onion around and into the meat. Season with black pepper and rub with a little olive oil. For the original joint, roast for 20 minutes at this temperature, then reduce to 180°C (160°C fan) and cook for a further 20 minutes per 500g, adjusting the cooking time to the weight of the lamb used.
2. Put the potatoes into a pan of cold water and bring to the boil. Cook until soft, then drain and shake the potatoes to roughen the edges. Allow them to steam dry.
3. Heat the remaining roasting oil in a roasting tin for 5 minutes. Add the parboiled potatoes, turn to coat and roast with the rosemary until golden and crisp, about 45 minutes.
4. Boil the swede until soft, drain, return to the pan and mash with the butter and black pepper. About 10 minutes before serving, boil the spring greens or carrots until cooked, then drain and discard the water.
5. Remove the lamb from the oven and allow it to rest for 15 minutes. Make the gravy by cooking the flour in the roasting juices, then gradually stirring in the low-salt stock until thickened. Strain the gravy.
6. Serve the lamb with the roast potatoes, swede mash, vegetables and gravy, with a little mint sauce.

📊 Nutrition

🥗 Dietary Guide

Source

Recipe source

Kidney Care UK — Roast Lamb ↗

View the original recipe on the source website