In the February edition of Delicious Magazine Valli Little had a section called Aussie Top 10. In this section she transformed some iconic Australian dishes. There was a revamping of the sausage sanger, an Aussie version of Steak Diane (with a secret ingredient - can you guess what it is??), and a delicious twist on the humble lamington! What caught my eye, however, was the twist on the old Leg of Lamb! My Partner in Crime had told me all about this dish on one of our "trots" around the neighbourhood. (We always tend to end up talking about food as we try and burn off the past week's digressions!!) She told me how good it was, and how her family had just loved it! Better give it a try then!
Now everyone has their own take on the humble roast. Since I can remember my Mum has always included an onion and tomato bake with our roast (along with all the usual suspects of roast potato, sweet potato and pumpkin), and of course a green veggie on the side. Although this recipe seemed a little "wrong" as I was making it, it was oh so right, in oh so many ways!! There was a clean uncomplicated mix of flavours that worked so well very together - and the bonus was that you didn't walk away from the meal feeling too full, as you usually do when trying to serve so many different roasted vegetables!!
Roast Lamb with Thai Style Mint Sauce and Roasted Potatoes
Adapted from Delicious Magazine - February Edition
Serves 6
2kg leg of lamb
2tbs fish sauce
1/4 cup sweet chilli sauce
1/4 cup chopped mint
1 tbs sunflower oil
1.5kg floury potatoes, peeled, cut into 3cm pieces
Thai Style Mint Sauce
2 tbs grated palm sugar
2 tbs rice bran oil (you can use peanut)
1/4 cup rice vinegar
zest and juice of 1 lime
1tbs fish sauce
1-2 long red chillies, seeds removed, chopped (to taste)
2 shallots (green spring onions), sliced on an angle
2 cups mint leaves, roughly torn
Preheat oven to 180C. Combine the fish sauce, sweet chilli sauce, mint and sunflower oil in a bowl. Place the lamb on a rack in a roasting pan and brush with the marinade. Fill the pan with 2cm of hot water, then loosely cover lamb with foil.
* Now I thought I came up with a wonderful "washing up saver" here. I used a deep baking dish, covered it with foil, then placed a disposable foil baking tray inside that - then I put the rack inside the disposable tray (the only washing up then was the rack!!! "The Darling" on Wash Up Duty last night had virtually nothing to wash up!!!
Roast for 1 hour, then remove the foil and roast for a further 45 minutes (for pink) or until cooked to your liking. Rest, loosely covered with foil, for 15 minutes.
While the lamb is roasting it's time to make the sauce. I thought it benefitted from making it early and letting it sit, as the flavours were more well developed. Combine all the sauce ingredients in a bowl, stirring well to dissolve the sugar.
Place the potatoes in a large saucepan. Cover with cold water, and add some salt. Bring to the boil, then reduce the heat to medium-high, and allow to simmer for 2 minutes. Drain well, then return the potatoes to the pan. Add a good slug of olive oil, and mix well - you can be a little rough with a spoon - if you "rough up" the edges of the potato, they will go nice and crispy!
I decided not to add them to the lamb's baking tray - I simply spread them out on a baking sheet that was lined with baking paper. Roast the potatoes alongside that lamb for it's final 45 minutes of cooking. When the lamb is done, remove it from the oven to rest, and turn the oven up to 220C, and cook the potatoes for an additional 15 minutes, or until crisp and golden. Season well with sea salt.
Slice the lamb, serve with the roasted potatoes, and a green veggie of choice (I decided on minted peas!) and of course the mint sauce!!
I loved this meal - "The Darlings" loved this meal ....... but Mr. CCC - well he wouldn't have the mint sauce (his loss) - he wanted gravy!!! As I have learned in this house - You can't please all of the people all of the time!!! I will definitely put this on my make again list - but next time I will also make some gravy - just to try and keep the customers satisfied!!!
So Dear Readers how do you like your lamb roast?
Now everyone has their own take on the humble roast. Since I can remember my Mum has always included an onion and tomato bake with our roast (along with all the usual suspects of roast potato, sweet potato and pumpkin), and of course a green veggie on the side. Although this recipe seemed a little "wrong" as I was making it, it was oh so right, in oh so many ways!! There was a clean uncomplicated mix of flavours that worked so well very together - and the bonus was that you didn't walk away from the meal feeling too full, as you usually do when trying to serve so many different roasted vegetables!!
Roast Lamb with Thai Style Mint Sauce and Roasted Potatoes
Adapted from Delicious Magazine - February Edition
Serves 6
2kg leg of lamb
2tbs fish sauce
1/4 cup sweet chilli sauce
1/4 cup chopped mint
1 tbs sunflower oil
1.5kg floury potatoes, peeled, cut into 3cm pieces
Thai Style Mint Sauce
2 tbs grated palm sugar
2 tbs rice bran oil (you can use peanut)
1/4 cup rice vinegar
zest and juice of 1 lime
1tbs fish sauce
1-2 long red chillies, seeds removed, chopped (to taste)
2 shallots (green spring onions), sliced on an angle
2 cups mint leaves, roughly torn
Preheat oven to 180C. Combine the fish sauce, sweet chilli sauce, mint and sunflower oil in a bowl. Place the lamb on a rack in a roasting pan and brush with the marinade. Fill the pan with 2cm of hot water, then loosely cover lamb with foil.
* Now I thought I came up with a wonderful "washing up saver" here. I used a deep baking dish, covered it with foil, then placed a disposable foil baking tray inside that - then I put the rack inside the disposable tray (the only washing up then was the rack!!! "The Darling" on Wash Up Duty last night had virtually nothing to wash up!!!
Roast for 1 hour, then remove the foil and roast for a further 45 minutes (for pink) or until cooked to your liking. Rest, loosely covered with foil, for 15 minutes.
While the lamb is roasting it's time to make the sauce. I thought it benefitted from making it early and letting it sit, as the flavours were more well developed. Combine all the sauce ingredients in a bowl, stirring well to dissolve the sugar.
How beautiful and fresh does this sauce look?
Place the potatoes in a large saucepan. Cover with cold water, and add some salt. Bring to the boil, then reduce the heat to medium-high, and allow to simmer for 2 minutes. Drain well, then return the potatoes to the pan. Add a good slug of olive oil, and mix well - you can be a little rough with a spoon - if you "rough up" the edges of the potato, they will go nice and crispy!
I decided not to add them to the lamb's baking tray - I simply spread them out on a baking sheet that was lined with baking paper. Roast the potatoes alongside that lamb for it's final 45 minutes of cooking. When the lamb is done, remove it from the oven to rest, and turn the oven up to 220C, and cook the potatoes for an additional 15 minutes, or until crisp and golden. Season well with sea salt.
Slice the lamb, serve with the roasted potatoes, and a green veggie of choice (I decided on minted peas!) and of course the mint sauce!!
I loved this meal - "The Darlings" loved this meal ....... but Mr. CCC - well he wouldn't have the mint sauce (his loss) - he wanted gravy!!! As I have learned in this house - You can't please all of the people all of the time!!! I will definitely put this on my make again list - but next time I will also make some gravy - just to try and keep the customers satisfied!!!
So Dear Readers how do you like your lamb roast?
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