Hearty and well-rounded with a hint of luxury, this reduced mix of mushrooms, shallots and garlic ties together the tenderness of lamb leg and roasted vegetables before a final splash of stock.
Ingredients
- 40 g butter
- 1 clove garlic, crushed
- 3 (75 g) shallots, chopped finely
- 150 g Swiss brown mushrooms, chopped finely
- ½ cup (125 ml) balsamic vinegar
- 1.2 kg easy carve leg of lamb
- 1 tsp sea salt
- 2 large (700 g) parsnips
- 2 large (360 g) carrots
- 1 large (500 g) kumara
- 2 large (600g) potatoes
- 2 tbsps olive oil
- ½ cup (125 ml) beef stock
Steps
Melt butter in large frying pan, cook garlic, shallots and mushrooms, stirring, until shallots soften. Add half of the vinegar, bring to the boil. Reduce heat, simmer duxelles, uncovered, about 5 mins or until liquid has evaporated. Fill lamb cavity with duxelles, rub lamb all over with salt.
Halve parsnips, carrots and kumara first crossways, then lengthways, cut pieces into thick slices. Cut potatoes into wedges. Place vegetables, in single layer, in large shallow flameproof baking dish, drizzle with oil.
Place lamb on oiled wire rack over vegetables, roast, uncovered, about 1½ hrs or until lamb is cooked as desired and vegetables are tender. Remove lamb and vegetables from dish, cover lamb, stand 10 mins.
Meanwhile, place dish containing juices over heat, stir in stock and remaining vinegar, bring to the boil. Strain sauce into small jug.
Serve lamb with vegetables, drizzled with sauce.