|
PIQUANT
ROAST LAMB RECIPE
This recipe
will teach you how to make Piquant Roast Lamb. It is a quick
and easy recipe to make. This is a fantastic roast to make
for lunch on a Sunday when the family comes home for a meal.
My family have always had a tradition through the years of
all the children and their husbands and children goes home
to mum and dads for Sunday lunch which was always a roast.
Now I am the mother so the children and their families come
home to my place for Sunday lunch and I like to make the Piquant
Roast Lamb. Oh just to let you all know the children makes
the dessert for lunch so I do not have to do it all.
Piquant
Roast Lamb Ingredients
1 onion
2 Tbs fat
1 tsp salt
1 soup cube
1 tsp mustard
1/4 tsp pepper
4 lb leg of lamb
1 clove of garlic
2 Tbs plain flour
1 1/2 cups water
1 Tbs flour for gravy
1/2 cup tomato sauce
2 Tbs worcestershire sauce
Piquant
Roast Lamb Method
Combine the mustard, salt and
pepper with the flour. Trim any excess fat from the lamb and
rub the flour mixture well in. Melt the fat in a baking dish
and place the lamb in the dish and brown it quickly on all
sides. Bake the Piquant Roast Lamb in a moderate oven 350
degrees for about 30 minutes then pour away all the fat. Mix
the sauces with the water, soup cube, sliced onion and crushed
garlic and pour over the Piquant Roast Lamb. Continue baking
the Piquant Roast Lamb in a moderate oven for 1 1/2 hours
or until the lamb is cooked basting with the piquant liquid
at frequent intervals and adding a little more water if necessary.
Lift the Piquant Roast Lamb onto a hot dish and keep it hot
while you make the gravy. Strain the liquid in the baking
dish then return it to the heat and take off any excess fat.
Blend about a tablespoon of plain flour with a little water
and add to the liquid and stir until boiling then cook for
2 minutes. Serve the Piquant Roast Lamb with the gravy and
vegetables.
Enjoy your freshly made
Piquant Roast Lamb!
ROAST
LAMB AND VEGIES WITH CREAMY CHEESE SAUCE RECIPE
This
recipe will teach you how to make Roast Lamb and Vegies with
Creamy Cheese Sauce. It is a quick and easy recipe to make.
I really enjoy making this roast dinner up as the flavour
is exquisit. I usually make up some gravy and the creamy cheese
sauce as my family all have different taste buds. The other
thing you can do is put your potatoes in the pan and cook
with the other vegies. Now you can sit down with your family
and enjoy the Roast Lamb and Vegies with Creamy Cheese Sauce.
Roast Lamb and Vegies with Creamy Cheese Sauce Ingredients
4
Tbs pesto
4 Tbs cream
2 Tbs olive oil
90g butter softened
2 cloves garlic crushed
1 Tbs grated lemon rind
salt and pepper to season
3 medium zucchini chunked
3 small red onions quartered
2 Tbs grated parmesan cheese
4 baby yellow squash quartered
2 tsp fresh thyme finely chopped
2 Tbs fresh parsley finely chopped
1 kg butterflied boned lamb shoulder
1 red capsicum seeded and quartered
3 baby eggplants peeled and chunked
1 green capsicum seeded and quartered
Roast
Lamb and Vegies with Creamy Cheese Sauce Method
Open lamb out flat with fat
side down. Pound with a mallet to even thickness. Combine
butter, rind, parsley, thyme, garlic and seasoning then rub
into meat. Heat oil in a large baking dish. Cook lamb over
high heat uncovered until browned on both sides and remove
from dish. Add vegetables to the baking dish and stir fry
until lightly browned. Place lamb fat side up on top of vegies.
Cook uncovered in the oven at 200 degrees for 30 minutes.
Remove lamb from oven and cover with aluminium foil to keep
warm. Return vegetables to the oven and bake uncovered at
200 degrees for 15 minutes or until well browned and cooked
through then set vegetables aside. To a small saucepan add
reserved pan juices, cream and parmesan cheese. Warm sauce
over very low heat until all cheese has melted. Slice lamb
into 2.5cm slices. Divide vegetables and lamb between six
plates. Drizzle sauce over top and then pesto.
Enjoy
your freshly made Roast Lamb and Vegies with Creamy Cheese
Sauce!
Search Recipes
|
