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Lamb Roast

It’s tender, succulent and easy to make

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This is one of my go to easy weekday dinner or weekend lunch roasts, I make it when I’m not looking to use many pots (but still want a delicious and filling meal), as I only use a pan to brown the meat and precook veggies. Then, I put it into a baking pan, cover with foil and let the oven do its magic. And in an hour or so dinner is ready. I serve it with either steamed veggies or bulgur wheat. I love it so much as the lamb becomes succulent and tender. I just can’t get enough of it, it’s like one of those meals you cook, but get pleasantly surprised by the end results. And I definitely thought I shouldn’t be the only enjoying this deliciousness, as the saying goes “sharing is caring”. Enjoy!

INGREDIENTS

620g Lamb Stew Pieces

2 Medium Potatoes (200g)

155g Chef Style Carrots

Salt and pepper

2 Tablespoons Olive oil

2 Shallots or 1 small brown Onion

1 Cup Beef Stock

2 Tablespoons Fruit Chutney

2 Tablespoons BBQ Sauce

SPICE MIX

2 Teaspoons Potato Spice Blend

1 Teaspoon Paprika

1/2 Teaspoon Onion Powder

1/2 Teaspoon Garlic Powder

1 Teaspoon Oregano

1 Teaspoon Dried Parsley

1/2 Teaspoon Salt

1/2 Teaspoon Pepper8F6055CC-0A9C-4F87-95B0-E1508D754F26

METHOD
  1. Preheat the oven to 180℃
  2. Season the meat with 2 teaspoons of the spice mix, salt and pepper. Set aside. And preheat a large frying pan.
  3. Peel and cut the potatoes (depending on the size, you can cut one into 4 to 6 pieces). Also peel and cut the shallots into quarters, (if you have a brown onion, cut it into quarters and cut the quarters into halves making 8 small quarter). Set aside.
  4. Add a tablespoon of olive oil in the preheated pan and brown all sides of the meat for about 8 minutes. Transfer the meat into a 28cm baking pan.
  5. In the same pan add the remaining olive oil, followed by potatoes and carrots, season with a teaspoon of the spice mix and salt, stir for about 5 minutes and ensure everything is coated. Transfer to the pan with the meat.
  6. Deglaze the pan with beef stock, add fruit chutney and BBQ sauce followed by shallots, stir, and cook for about 5 minutes. Pour everything over the meat and veggies, stir and coat everything.
  7. Cover and seal the pan with heavy foil. Roast for an hour or until the lamb is tender to your satisfaction.
  8. Take the pan out if the oven, remove the foil and use the gravy to baste the meat and veggies. Cover with foil again, and put it back in the oven for 10 minutes.

 

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