Lamb Roast Served With Creamy Vegetables And Potato Wedges

Lamb Roast Served With Creamy Vegetables And Potato Wedges

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Lamb Roast Served With Creamy Vegetables And Potato Wedges: A Culinary Delight

Indulge in a symphony of flavors with our exquisite Lamb Roast, a dish crafted to tantalize your taste buds and leave you craving more. This isn’t just a meal; it’s an experience, a journey through textures and aromas that will elevate your dining experience.

Our succulent lamb is carefully selected and expertly roasted to achieve a perfect balance of tenderness and rich, savory flavor. The exterior boasts a beautiful, caramelized crust, while the inside remains incredibly juicy and melt-in-your-mouth tender. We use a blend of aromatic herbs and spices to enhance the natural flavor of the lamb, creating a truly unforgettable culinary masterpiece.

Complementing the star of the show is a medley of creamy vegetables, prepared with utmost care and attention to detail. Think perfectly cooked broccoli florets, sweet carrots, and crisp green beans, all enveloped in a luscious, velvety cream sauce. The creamy vegetables provide a delightful contrast to the richness of the lamb, creating a harmonious balance of flavors on your palate.

And what’s a roast without perfectly seasoned potato wedges? Our wedges are crispy on the outside, fluffy on the inside, and seasoned with a blend of herbs and spices that will leave you wanting more. They provide the perfect starchy complement to the lamb and creamy vegetables, completing this truly satisfying and memorable meal.

Whether you’re celebrating a special occasion or simply looking to treat yourself to a delicious and comforting meal, our Lamb Roast Served With Creamy Vegetables And Potato Wedges is the perfect choice. Order yours today and experience the culinary magic for yourself! It’s a dish that will impress even the most discerning palate and leave you with a lasting impression.

Ingredients

1kg Leg of lamb (not lamb shank)11⁄2 Tablespoons ground garlic paste1 Tablespoon ground ginger paste1 Tablespoon ground red chillies paste1⁄4 Cup melted butter @kerrygoldsouthafrica3 Tablespoons olive oil3 Teaspoons leg roast spice3 Teaspoons smoked bbq spice2 Tablespoons vinegar1 Teaspoon paprika

For Brining

Soak leg of lamb in a big bowl of water. Add enough water to cover the whole piece of lamb. Add in 1 tsp kosher salt, 1⁄4 cup vinegar and 1 tablespoon sugar mix and leave it to soak in the brine overnight. Keep refrigerated.

Method

Remove leg of lamb from the brine solution. Rice it once with plain tap water.Mix all the marinade ingredients in one big bowl. Make a few deep cuts on the lamb. Then rub the marinade over generously. Make sure to fill the cuts with marinade too. I like to tie 3 strings to secure the cuts made on the lamb so it holds its shape during cooking. So go ahead and tie it together this is optional.Keep the marinated lamb in the fridge overnight. It’s best to marinate it for a long period of time. You may cook it on the same day too. I just prefer to let the meat soak all the marinade overnight.Next day melt some butter and olive oil in a big pot add the marinated leg of lamb. Don’t add all the marinade to the pot. Save some for basting later.Cook on high heat to brown the meat on all sides. Then add in 1⁄2 cup water let it come to a boil. Reduce the heat to the lowest setting. Let it slow cook covered in the pot for a good 1 and half hours.After 1 hour check if the meat is cooked through. If done remove from pot and transfer leg of lamb to a baking tray. Baste it with the reserved marinade all over. Add a little bit of the liquid from the pot, just about two ladle fulls. Let it grill on 180C in the oven for 25-30 minutes. You can baste more of the marinade during grilling. And pour the juices over the leg from the pot to keep it moist.After 25 minutes check for doneness using a thermometer or prik with a knife. Or just cut off a small piece.Remove from oven and let it rest for 10 minutes before serving.