A roast is one of our ultimate comfort meals, a chance to enjoy the product of our labour. This is the way we cook it at home. Our Marybrook Premium Produce lamb boxes give you back legs cut in half so it's a approachable size even for a week night!
Ingredients
Half leg of Marybrook Premium Produce lamb
Handful of rosemary sprigs
6 cloves of garlic
½ cup olive oil
Assorted seasonal vegetables, including roasting potatoes
For Gravy:
Roasting pan juices
Gravox
Water from the steamed vegetables
Method
Preheat your oven to 230c. Cut a few slits into the lamb, and then taking a few short springs of rosemary and peeled garlic, stuff them into the holes. Lay the meat on a bed of a dozen or so extra-long sprigs of rosemary. Rub olive oil over the lamb and pour the remaining oil into the tray. Then, place it in the oven for 25 mins at high heat so that the meat seals on the outside, before turning the oven down to 180C and cooking for 20 mins per 450g.
Resting the meat once out of the oven is essential. At the very least for 10 minutes before carving. Take the roast out of the roasting pan and place it onto a carving tray, leaving it covered in alfoil. If you’ve cooked all of the veg in the same pan as the roast take them out and place them into another ovenproof dish and pop that back into the oven, having turned it back up to 230c. Your potatoes will have that all important outer crispness.
Turning to the gravy, mix the juices from your covered roast with the liquid in the roasting tray and place the roasting pan on a very low heat over your burner. I’m not going to lie, I do use a little Gravox to thicken my gravy but the key ingredients for making great gravy are the unctuous roasting pan remnants, and if you’ve lightly boiled or steamed seasonal veg, the leftover water. Use about ¾ cup of the vegie water to lift the stuck-on bits from the bottom of the pan. Once that’s done add about ½ cup of Gravox. Use a whisk and keep going until there are no lumps and it’s starting to thicken. If not thick enough, add a bit more Gravox. If it’s too thick, add a bit more vegie water. I make way more gravy than required because I use this as my stock for other dishes. Pour it into a jug and you’re ready to go.
Hopefully, someone has carved the roast and poured you a glass of wine while you’ve been making the gravy. Pull your vegies from the oven and away you go. Serve with a hearty cauliflower and broccoli cheese in winter or your favourite salads in summer.
Marybrook Premium Produce Lamb Boxes
Released monthly, Marybrook Premium Produce Lamb Boxes are filled with award winning, 100% grass fed, grain free lamb produced by Tony Passamai and Marissa Taylor in the Margaret River Region. Available as bulk 9-18 kg meat boxes with a selection of lamb cuts; sized for small and large households, they're easy to store in a standard freezer. Order online for Margaret River or Farmers Market pickup or home delivery on our Busselton, Bunbury, Mandurah, Peel and Perth route. Order early to avoid disappointment.
Marybrook Premium Produce was named National Gold Medallist and State Winner at the Delicious Produce Awards. Our meat is tender, full of flavour and raised with a focus on sustainability and wellbeing.
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