Roast lamb with vegetables & gravy

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Zubereitung 45 Min

Gesamt 3 Std.

10 portions

Zutaten

Roast lamb

fresh rosemary leaves only
3 sprigs
garlic cloves
4
onion cut into quarters
1
carrot cut into pieces
1
celery cut into pieces
1 stalk
red wine
300 ml
lamb leg bone in
2500 g
sea salt to season
ground black pepper to season
Dijon mustard
2 tbsp
day old bread
150 g
mixed fresh herbs
20 g
extra virgin olive oil
60 g

Vegetables and gravy

parsnips baby, scrubbed
5
carrots scrubbed
6
water
900 g
tomato paste
20 g
Worcestershire sauce
1 - 2 dashes
VEGEMITE® (optional)
1 tsp
Vegetable stock paste
1 ½ tsp
red potatoes peeled and cut into pieces (approx. 5-6 cm)
1000 g
raw beetroots (approx. 3), scrubbed clean and cut into eight wedges
300 g
sea salt to season
ground black pepper to season
extra virgin olive oil to drizzle
plain flour
30 g
broccoli cut into florets, stem cut into pieces.
1
cauliflower cut into florets, stem cut into pieces.
½

Schwierigkeitsgrad

einfach

Nährwerte pro 1 portion

Natrium 376.9 mg

Eiweiß 53.4 g

Brennwert 3506.7 kJ / 838.1 kcal

Fett 43.4 g

Ballaststoffe 10.1 g

gesättigte Fettsäuren 16.7 g

Kohlenhydrate 52.8 g

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Eating in 10 Rezepte
Australien und Neuseeland

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