Lamb Roast and Vegetables

What could be more rewarding than sitting down to a lamb roast meal that you cooked yourself. This is an excellent roast which takes about 40-45 minutes in total to prepare and cook. It has a very rustic appeal to it, which is perfect for a Sunday roast in winter.

Ingredients:

• 1 Leg of Lamb
• Rosemary
• Dijon mustard
• 1/4 cup of balsamic vinegar.
• 12 small Desiree potatoes
• Zucchini
• Tomatoes
• Whole Onion
• Corn on the cob
• Carrots
• Salt & Pepper
• 1/4 cup of balsamic vinegar.

Method:

• Preheat your oven to 180 degrees
  Place your roasting tray on top of the stove on a medium heat.

Tray 1:

• Add a liberal amount of olive oil and run your hands down a spring of rosemary to strip it.
• Then place your roast in the tray and place it on top of the stove on a medium hot plate.
• Move it around every minute or so until all sides are browned. (This seals in the flavour and prevents the lamb drying out).
• When you are finished sealing the lamb, smother the lamb in Dijon mustard.
• Place a pinch of sea salt and a pinch of ground pepper on the lamb.
• Sprinkle some extra rosemary.
• Pop the lamb in the oven and set your timer for 30-40 minutes.

Tray 2:

• Put all your vegetables into tray 2.
• Salt & pepper to taste.
  pour over 1/4 cup of balsamic vinegar.
• Toss all your vegetables in the vinegar till they are coated.
• Drizzle with olive oil
• Cook for 20-30 minutes (until your potatoes are soft and roasted).
• Your vegetables will appear blacker than usual because of the balsamic.

Serving:

• Slice your lamb and place carefully on a large serving tray.
• Place all your vegetables around the outside of the tray.
• Pour the gravies over the meat and vegetables.
• The presentation is less formal than an normal roast, taking on a rustic farm house appeal.
• The Balsamic will have mostly evaporated, leaving a beautiful sweet, toffee like gravy.