You just can’t beat a mouth watering roast lamb recipe, and this will not disappoint. Served with garlicky swede and cabbage gratin, fluffy roasties and a delicious rosemary and balsamic gravy, this isn’t your average roast dinner!
Always refer to the product label for the most accurate ingredient and allergen information.
Grated Hard Italian Style Cheese(ContainsMilk, Egg)
Shredded Savoy Cabbage
Lamb Roasting Joint
Chicken Stock Powder(ContainsCelery)
Water for Gravy
Preheat your oven to 200°C. Pour a good glug of oil onto a baking tray and pop in your oven. Bring 2 large saucepans of water to the boil on high heat with a pinch of salt. Peel the potatoes, chop them into 4cm chunks. Add the potatoes to one pan of boiling water and cook for 7-8 mins or until the edges have softened when you poke them with a knife. Peel the swede and chop into 2cm chunks. Add to the second pan of boiling water and cook until tender, 20-25 mins. Drain when ready.
Peel and grate the garlic (or use a garlic press). Pick the rosemary leaves from their stalks and finely chop (discard the stalks). In a small bowl, mix the panko breadcrumbs with the hard Italian style cheese, black pepper and a drizzle of oil. Keep to one side. Once the potatoes are ready, drain in a colander, pop back into the pan then sprinkle on half the flour. Give your pan a shake to fluff up the potato.
Take your hot baking tray out of your oven, carefully add your potatoes in a single layer, turning in the oil. Sprinkle over a pinch of salt. Roast the potatoes on the top shelf of your oven for 45-50 mins, turn halfway through. Meanwhile, heat the pan you used for your potatoes over medium heat and add a splash of oil. Add the cabbage, along with a splash of water and cook until softened, 4-5 mins, stirring frequently. Add the garlic, cook for a minute and then add the creme fraiche. Bring up to a bubble and carefully stir in the cooked and drained swede. Transfer to an ovenproof dish and cover with the cheesy crumb. We will bake it later.
Season the lamb with salt, pepper and a drizzle of oil. Transfer to another baking tray and roast in the oven for 30/40/55 mins (depending on size) for medium rare. Add an extra 5 mins if you like your lamb more cooked. Rest the lamb, wrapped loosely in foil for at least 10 mins before slicing. IMPORTANT: The lamb is safe to eat when the outside is cooked. Time to make the gravy...
Heat a glug of oil in the pan you used for the swede over medium heat. Stir in the remaining flour and rosemary and cook for a minute. Gradually stir in the water (see ingredients for amount) and balsamic vinegar, bring to the boil, stirring out any lumps that may form. Stir in the chicken stock powder, lower the heat and simmer until the gravy has thickened to your liking, 12-15 mins. Season to taste with salt, pepper and sugar if it's a bit sharp.
Pop the swede gratin in the oven and bake for the last 10-15 mins of cooking time. You want the top to be crisp and golden. Do any washing up that needs doing while you have time and reheat the potatoes or gravy if they have cooled. When everything is hot and ready, remove the netting from the lamb, slice thinly and arrange on your plates. Pop the roasties alongside and then spoon on the gratin. TIP: Add any resting juices from the lamb to the gravy for extra flavour. Finish with lashings of gravy. Enjoy!