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.

...

Lamb Preparation

Knorr Aromat All Purpose Seasoning Powder 1kg 20.0 g
Knorr Aromat All Purpose Seasoning Powder 1kg
Buy now

x

Go to this product on one of these webshops

shopufs.com

See more
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
Buy now

x

Go to this product on one of these webshops

shopufs.com

See more
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

Western

Others

Main course

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.