Lamb Roast

Name: Lamb Roast
Yield: 5
Ingredients: 20.0g Knorr Aromat All Purpose Seasoning Powder 1kg; 3.0g Black Peppercorns, crushed; 40.0g Whole Grain Mustard; 125.0ml Olive Oil; 1.5kg Leg of Lamb (bone-in); 150.0g Onions, peeled or sliced in quarters; 30.0g Garlic Cloves, peeled and crushed; 300.0g Carrots, peeled and cut into large dice; 300.0g Celery, sliced into 1-inch segments; 10.0g Rosemary Leaves (fresh, from around 5 sprigs); 200.0ml Red Wine (for deglazing); 50.0g Knorr Demi Glace Sauce Mix 1kg; 500.0ml Water; 250.0ml Red Wine; 100.0g Butter, cold pats; 100.0g Kalamata Olives (or Black Olives), pitted and drained; 100.0g Green Olives, pitted and drained; 150.0g Smoked Pimientos (or Roasted Bell Peppers), cut into large dice; 20.0g Garlic Confit; 50.0g Red Onions (or Shallots), finely sliced; 45.0ml Balsamic Vinegar; 1.0g Salt; 60.0ml Extra Virgin Olive Oil; 10.0g Italian Parsley, freshly chopped

This version of the roasted classic gives off a bold flavour with its garlicky olive relish on the side. Chefs can explore different flavours by adding or substituting herbs in the marinade.

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Lamb Preparation

Knorr Aromat All Purpose Seasoning Powder 1kg 20.0 g
Knorr Aromat All Purpose Seasoning Powder 1kg
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Black Peppercorns, crushed 3.0 g
Whole Grain Mustard 40.0 g
Olive Oil 125.0 ml
Leg of Lamb (bone-in) 1.5 kg
Onions, peeled or sliced in quarters 150.0 g
Garlic Cloves, peeled and crushed 30.0 g
Carrots, peeled and cut into large dice 300.0 g
Celery, sliced into 1-inch segments 300.0 g
Rosemary Leaves (fresh, from around 5 sprigs) 10.0 g
Red Wine (for deglazing) 200.0 ml
Knorr Demi Glace Sauce Mix 1kg 50.0 g
Knorr Demi Glace Sauce Mix 1kg
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Water 500.0 ml
Red Wine 250.0 ml
Butter, cold pats 100.0 g

Olive Relish Preparation

Kalamata Olives (or Black Olives), pitted and drained 100.0 g
Green Olives, pitted and drained 100.0 g
Smoked Pimientos (or Roasted Bell Peppers), cut into large dice 150.0 g
Garlic Confit 20.0 g
Red Onions (or Shallots), finely sliced 50.0 g
Balsamic Vinegar 45.0 ml
Salt 1.0 g
Extra Virgin Olive Oil 60.0 ml
Italian Parsley, freshly chopped 10.0 g

Main course

Western

Others

This version of the roasted classic gives off a bold flavour with its garlicky olive relish on the side. Chefs can explore different flavours by adding or substituting herbs in the marinade.

...

Preparation

Lamb Preparation
- In a small mixing bowl, combine the fresh chopped herbs with the rest of the ingredients for the marinade. Mix well and adjust seasoning.
- Pour the marinade over the lamb. Let it sit for at least 30 minutes to an hour.
- Pre-heat oven to 400F.
- Place the lamb on a rack over a baking pan or tray.
- Roast the lamb for 30 minutes until it has browned.
- Remove from the oven, transfer the vegetables to the baking pan with the lamb drippings.
- Return to the oven, and bring the temperature down to 320F and continue to roast for 3 hours. Cook to desired doneness (rare 120F, medium rare 125F, medium 135F, medium well 145F, well-done 155F).
- When the lamb is done, remove from the oven, lightly cover with foil and let it rest.
- Discard the excess oil from the baking pan.
- Place the baking pan over a stove. Heat over medium heat. Deglaze with red wine.
- Add the diluted Knorr Demi Glace Sauce Mix (50g diluted in 500ml water). Simmer for 5 minutes.
- Pass the sauce over a strainer. Transfer the sauce into a sauce pot.
- Return the pot to the stove. Bring the sauce to a simmer. Add the remaining red wine. Taste and adjust seasoning.
- Turn off the heat and mount the sauce with butter.
Olive Relish Preparation
- Combine all the ingredients together in a non-reactive bowl.
- Taste and adjust seasoning.
Presentation
- Place cooked lamb on prepared plate and serve olive relish on the side.