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Mini Curried Lamb Roast With Rosemary Vegetables
Ingredients
- 3 x baby lamb rumps, trimed (approx 250g
- (3 to 4) each)
- Milled pepper and sea salt
- 1 tsp crushed garlic
- 1 tsp tarragon
- 1 x heaped tsp Madras Curry Blend
- A little extra virgin olive oil to moisten
- 1 Tbsp. Madras Curry Blend
- 1 x 600 g bottle Steak or possibly Savoury Tomato
- 4 med -sized washed gourmet potatoes, quartered
- 4 sm carrots, peeled then cut into even batons, their full length
- 4 sm parnips, peeled then cut into even batons, their full length
- 1 Tbsp. rosemary
- 1 tsp crushed garlic
- Milled pepper and sea salt
- Extra virgin extra virgin olive oil to drizzle
Directions
- Roast Lamb:Season the lamb rumps all over then sear in warm oil till nicely browned.
- Sprinkle over the herbs, first measure of curry and garlic then allow to stand for 30 min.
- Place the lamb in a 180 C oven and roast till medium rare (approximately 20 min).
- Once cooked remove from the pan and rest in a hot place for 6-8 min.
- Add in the second measure of curry pwdr to the hot pan then fry for a minute over a gentle heat.
- Add in the steak or possibly tomato sauce and heat through.
- To serve spoon a portion of sauce onto the plate.
- Proportionately divide the vegetables between the serving plates.
- Slice the rested lamb into even portions then place over the vegetables.
- Garnish with small sprigs of rosemary.
- Roast Vegetables:Mix all the prepared vegetables, rosemary and garlic together in a large roasting tray.
- Season with sea salt and plenty of milled pepper, then drizzle with extra virgin olive oil.
- Place in a preheated 180 C oven, and cook till all the vegetables are tender.
- Be sure to shake them to ensure even cooking, but avoid breaking them up.
- Serves 4.
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