Lamb Roast Dinner

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Prepare the Lamb

• 2 tsp Olive Oil
• 2 Garlic Clove
• 4 Sprigs Thyme
• 4 Sprigs Rosemary

Preheat your oven to 375°F (190°C). In a small bowl combine olive oil with finely minced garlic, fresh thyme, fresh rosemary, salt and pepper. Use half of the seasoning to rub the lamb thoroughly, saving other half for vegetables. Place the lamb in a roasting pan and roast in the oven for 25-30 minutes, or until the internal temperature reaches 145°F (63°C) for medium-rare. Adjust time as necessary for your preferred doneness.

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Prepare the Vegetables

• 200g Baby Potato
• 5 Small Baby Carrots
• 40g Green Beans

While the lamb is roasting, toss the baby potatoes and carrots with other half of the seasoning used on lamb. After the lamb has roasted for 10 minutes, add the potatoes and carrots to the roasting pan around the lamb. Roast together for the remaining 15-20 minutes. Steam the green beans for 5-7 minutes until tender-crisp.

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Prepare the Gravy

• 1 tsp Butter
• 1 tsp AP Flour
• 100mL Vegetable or Lamb Broth

Once the lamb and vegetables are done, remove the lamb from the pan and let it rest for 5 minutes. Melt butter in a pan over medium heat. Add the flour and cook, stirring, for 1 minute. Gradually add the broth, stirring constantly until the gravy thickens. Season with salt and pepper to taste.

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Assemble the Dish

Slice the rested lamb. Plate the lamb slices with the roasted potatoes, carrots, and steamed green beans. Drizzle with the gravy.