Lamb Entertaining

Roast lamb with all the trimmings

Name: Joseph Lidgerwood's roast lamb recipe
Yield: 4
Ingredients: 1.6kg boneless lamb leg, trimmed; 50.00 ml extra virgin olive oil, plus extra, to drizzle; 2 heads garlic, halved horizontally; 5 sprigs rosemary; 800g all-rounder potatoes (such as desiree), peeled, cut into 5cm pieces; 85g duck fat, melted; 800g carrots, halved lengthways; 40.00 ml runny honey; Charred asparagus, to serve; 750ml milk; 1 onion, quartered; 3 bay leaves; 5 garlic cloves; 75g butter; 60g plain flour; 225g Gouda, coarsely grated; 2 tsp Dijon mustard; Freshly grated nutmeg, to taste; 900g cauliflower; 5 sprigs thyme; 4 eschalots, thinly sliced; 2 garlic cloves; 2 fresh bay leaves; 125ml red wine; 75g plain flour; 500ml beef stock; 30g chopped mint leaves; Sherry vinegar, to taste

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by delicious. team

delicious. team

Sep 19, 2024

"The roast is a dish I’ve always gravitated to. Moving around the world throughout my career, it’s been the one meal I love to cook for friends." - Joseph Lidgerwood

Recipe note: You’ll need a large flameproof roasting pan and a 2L baking dish.

This recipe is by Joseph Lidgerwood.

1.6kg boneless lamb leg, trimmed
2 1/2 tbs extra virgin olive oil, plus extra, to drizzle
2 heads garlic, halved horizontally
5 sprigs rosemary
800g all-rounder potatoes (such as desiree), peeled, cut into 5cm pieces
85g duck fat, melted
800g carrots, halved lengthways
2 tbs runny honey
Charred asparagus, to serve

Cauliflower cheese

3 cups (750ml) milk
1 onion, quartered
3 bay leaves
5 garlic cloves
75g butter
60g plain flour
225g Gouda, coarsely grated
2 tsp Dijon mustard
Freshly grated nutmeg, to taste
1 (900g) cauliflower, trimmed, cut into large florets

Mint gravy

5 sprigs thyme
4 eschalots, thinly sliced
2 garlic cloves
2 fresh bay leaves
1/2 cup (125ml) red wine
1/2 cup (75g) plain flour
2 cups (500ml) beef stock
30g chopped mint leaves
Sherry vinegar, to taste

Method

1.

Preheat oven to 220°C/200°C fan-forced. Season lamb all over, then heat 1 1/2 tbs oil in a large flameproof roasting pan over high heat. Sear lamb, turning frequently, for 5-6 minutes, until browned all over. Turn off heat, arrange garlic and rosemary around lamb and cover with foil. Roast for 30 minutes, then remove foil and roast for a further 15-20 minutes, or until lamb is cooked to your liking.
2.

Meanwhile, cook potatoes in a large saucepan of boiling salted water for 10-15 minutes, until beginning to soften. Drain and return to pan. Shake pan to ‘rufflfle’ potatoes, until the hard edges of the potato chunks have broken off and created a white powdery coating. Add duck fat and toss to coat. Transfer to a large roasting pan and roast alongside lamb in the oven, tossing occasionally, for 30-35 minutes, until golden and crisp.
3.

To make cauliflower cheese, place milk, onion, bay leaves and garlic in a medium saucepan and bring to the boil over medium-high heat. Remove from heat and set aside for 10 minutes to infuse. In another medium saucepan, melt butter over medium heat. Add flour and cook, stirring continuously, for 2-3 minutes, until pale and bubbly. Strain infused milk into a jug and discard solids. Slowly whisk milk into flour mixture until smooth. Bring sauce to a gentle simmer over medium-low heat and cook for 5 minutes, whisking frequently, or until thickened.
4.

Remove from heat and stir in half the cheese until melted. Stir in the mustard and nutmeg. Season to taste. Place cauliflower florets in a 2L baking dish, pour over sauce and sprinkle with remaining cheese. Bake alongside lamb and potatoes for 25 minutes, or until golden and bubbly.
5.

To roast carrots, place carrots in a baking dish with honey and 1 tbs remaining oil. Season to taste and toss to coat. Roast, turning occasionally, along with potatoes and cauliflower for 30 minutes, or until golden and cooked.
6.

To make mint gravy, when lamb has finished cooking, transfer lamb and garlic to a large tray, cover loosely with foil and rest for 15 minutes in a warm place before serving. Place roasting pan over medium heat and drizzle with a little extra oil. Add thyme, eschalots, garlic and bay leaves and cook, stirring occasionally, for 3-4 minutes, until eschalots begin to soften. Add wine, scraping bottom of pan with a spoon, and then cook for 3-4 minutes, until reduced and syrupy.
7.

Scatter over flour and cook, stirring continuously, for 1-2 minutes, until combined. Gradually stir in stock until combined. Bring to a simmer over high heat, then reduce heat to medium and simmer, stirring frequently, for 5-6 minutes, until gravy has thickened.
8.

Season to taste and stir in mint and vinegar to taste. Serve lamb sliced and drizzled with gravy, along with all the trimmings.