Roast lamb with vegetables & gravy

4.0 2 valoraciones

Prep. 45min

Total 3h

10 portions

Ingredientes

Roast lamb

fresh rosemary leaves only
3 sprigs
garlic cloves
4
onion cut into quarters
1
carrot cut into pieces
1
celery cut into pieces
1 stalk
red wine
300 ml
lamb leg bone in
2500 g
sea salt to season
ground black pepper to season
Dijon mustard
2 tbsp
day old bread
150 g
mixed fresh herbs
20 g
extra virgin olive oil
60 g

Vegetables and gravy

parsnips baby, scrubbed
5
carrots scrubbed
6
water
900 g
tomato paste
20 g
Worcestershire sauce
1 - 2 dashes
VEGEMITE® (optional)
1 tsp
Vegetable stock paste
1 ½ tsp
red potatoes peeled and cut into pieces (approx. 5-6 cm)
1000 g
raw beetroots (approx. 3), scrubbed clean and cut into eight wedges
300 g
sea salt to season
ground black pepper to season
extra virgin olive oil to drizzle
plain flour
30 g
broccoli cut into florets, stem cut into pieces.
1
cauliflower cut into florets, stem cut into pieces.
½

Dificultad

fácil

Inf. nutricional por 1 portion

Sodio 376.9 mg

Proteína 53.4 g

Calorías 3506.7 kJ / 838.1 kcal

Grasa 43.4 g

Fibra 10.1 g

Grasa saturada 16.7 g

Carbohidratos 52.8 g

¿Le gusta lo que ve?

¡Esta receta y más de 100 000 otras le esperan!

Regístrese en nuestra prueba gratuita de 30 días y descubra todo lo que Cookidoo® tiene para ofrecerle. Sin compromiso.

Registrarse gratis Más información

También incluido en

Eating in 10 Recetas
Australia y Nueva Zelanda

También podría gustarte...

Katsu chicken with cauliflower rice and pickled salad (MEATER+®)

55min

3 cheese lasagne

1h 50min

Katsu chicken with cauliflower rice and pickled salad

55min

Meatloaf

1h 20min

Chicken and prawn noodles

30min

Guinness beef pies

2h 15min

Shredded chicken and sweet potato salad with cranberry dressing

1h

Herbed chicken hors d'oeuvres

35min

Chicken in peanut sauce with chilli-cucumber salad

35min

Lamb and feta meatballs

30min

Risoni with salmon and spinach

25min

Slow cooked Mexican beef

1h 30min