Herb-Crusted Lamb Leg Roast

Name: Herb-Crusted Lamb Leg Roast with Potatoes, Carrots and Gravy
Total time: 90 min
Yield: 2, 3 or 4 people
Ingredients: 1,800 Grams of Lamb Leg Roast; 24 Grams of Dijon mustard; 4 Grams of Provence Herbs; 2 Piece of Carrot; 1,000 Grams of Potatoes; 4 Piece of Garlic cloves; 10 Grams of Fresh rosemary; 10 Grams of Potato Seasoning; 1 Piece of Shallots; 25 Grams of Garlic butter; 10 Grams of Plain flour; 25 Grams of Brown sauce; 300 ML of Beef stock; 15 ML of Worcestershire sauce

with Potatoes, Carrots and Gravy

The Easter roast - crusted with herbs de Provence, crispy potatoes, caramelised carrots, and plenty of gravy to pour over everything.

Cals 1260 · Prot 90 · Carbs 52 · Fat 62

Family Friendly

90 min

Herb-Crusted Lamb Leg Roast with Potatoes, Carrots and Gravy

The Easter roast - crusted with herbs de Provence, crispy potatoes, caramelised carrots, and plenty of gravy to pour over everything.

Cals 1260 · Prot 90 · Carbs 52 · Fat 62

Family Friendly

Ingredients

Roast and Veg

Lamb Leg Roast

1,800 Grams

Dijon mustard 13*

24 Grams

Provence Herbs

4 Grams

Carrot

2 Piece

Potatoes

1,000 Grams

Garlic cloves

4 Piece

Fresh rosemary

10 Grams

Potato Seasoning

10 Grams

Gravy

Shallots

1 Piece

Garlic butter 4*

25 Grams

Plain flour 10*11*

10 Grams

Brown sauce 11*

25 Grams

Beef stock 15*

300 ML

Worcestershire sauce 6*11*

15 ML

Allergens

*13 Mustard, *4 Milk, *10 Wheat, *11 Gluten, *15 Celery, *6 Fish

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	5951 / 1260
Fats (g)	61.9
of which saturated (g)	38.2
Carbohydrates (g)	52
of which sugars (g)	10.5
Fibers (g)	10
Proteins (g)	89.9
Salt (g)	1.4

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

1 Prep lamb

Remove the lamb from the fridge 1 hour before cooking to come to room temperature.
Preheat the oven to 210°C/190°C fan.
Using a pastry brush or clean hands, spread the Dijon mustard all over the lamb.
Sprinkle evenly with the Provence herbs, salt and black pepper, pressing gently so it sticks.

2 Roast lamb

Line a large baking tray with baking paper.
Place the lamb in the centre of the roasting tray.
Roast for 20 min to develop a crust.
Spoon or brush over any juices to baste the lamb.
Meanwhile, prepare the vegetables in the next step.

Tip! It's best to check the doneness of the roast with a thermometer by inserting in the centre, and adjusting the cooking time accordingly. 55°C for medium-rare. 60°C for medium. 68°C for well-done.

3 Roast veg

Meanwhile, peel and chop the carrots and chop the potatoes (skin-on) into medium chunks.
Peel and lightly crush the garlic cloves.
Strip some rosemary, keeping a sprig for the gravy (optional).
In a large bowl, toss the veg, herbs, olive oil, potato seasoning, salt and black pepper.
After the lamb has roasted for 20 min, carefully remove the tray from the oven.
Arrange the veg around the lamb in a single layer.
Roast at 180°C/160°C fan for 45–55 min, until the veg is tender and the lamb is cooked to your liking.

4 Rest lamb

Remove the tray from the oven.
Transfer the lamb to a plate and loosely cover with foil.
Rest for 15-20 min so the juices settle.
Meanwhile, if the vegetables need more colour, increase the oven to 220°C/200°C fan and roast them for 5–10 min, until golden and slightly charred.

Tip! The lamb’s internal temperature will rise 5-8°C while resting.

5 Make gravy

Meanwhile, peel and finely chop the shallot.
Heat a small pot on medium heat and melt the garlic butter.
Cook the shallots for 3-4 min until softened.
Add 1 tsp of flour and cook for 1 min until a sandy paste forms.
Whisk in the brown sauce, beef stock and Worcestershire with a pinch of salt and pepper.
Add the rosemary sprig (optional).
Simmer for 4-5 min until the sauce thickens.
Adjust seasoning to taste.

6 Slice and serve

Once rested, cut and discard the strings on the lamb.
Thinly slice across the grain.
Serve the Easter Herb-Crusted Lamb Roast with the Potatoes and Carrots on a platter or board.
Serve with the gravy on the side.