Roast lamb with vegetables & gravy

Pas d’évaluation

Prép. 45min

Total 3h

10 portions

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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