30-MINUTE DEBONED LAMB
Lamb is a rich, fatty meat, so keep this to serve only once during the week. It’s simple and delicious, and wonderfully enhanced with organic vegetables.
PREPARATION TIME: 10 minutes
COOKING TIME: 30 minutes
400g (14 oz) baby potatoes
200g (7 oz) baby carrots
750g (1.5 lbs) deboned lamb roast
15ml (1 T) olive oil
5 sprigs fresh rosemary
60ml (¼ cup) mint sauce
coarse salt and black pepper
375ml (1½ cups) water
60ml (¼ cup) beef stock
80ml (⅓ cup) red wine
200g (7 oz) sugar snap peas
Preheat oven to 200°C. Line a roasting pan with a liner.
Blanch the potatoes and carrots for 5 minutes in boiling water. Remove and set aside. Rub the lamb with the olive oil. Chop the rosemary and mix with the mint sauce to make a paste. Spread over the meat. Season the lamb with coarse salt and pepper. Scatter the carrots and potatoes around the meat. Roast on the bottom rack of the oven uncovered for about 20 minutes.
Turn the lamb over. Stir in the water, beef stock and red wine together and pour over the lamb after 20 minutes. Scatter the peas with the other vegetables in the pan for the last 10 minutes of cooking. Remove meat from the oven, cover with foil and leave to rest for 5 minutes before carving. It should be a little pink inside.
Slice the lamb and arrange the vegetables around the slices on a platter.
Serves 4
