Inspired by some of our favourite winter veg, this super quick rosemary and garlic roast lamb is served with a nutty mash, crispy brussels sprouts and a red wine reduction to bring it all together. Perfect for a weekend or a week night.
40 Minutes. Gluten Free. Dairy Free. Sugar Free.
400g butterflied leg of lamb
2 cloves of garlic
2 sprigs of rosemary
2 french shallots
1 small natural beef stock
1/3 cup non alcoholic red wine
800g (medium) butternut pumpkin
6 (150g) brussel sprouts
Preheat oven & marinate lamb
Preheat oven to 200ºC on fan bake. In a bowl, combine lamb with crushed garlic, leaves of the rosemary (roughly chopped), a little olive oil and season generously with salt and pepper. Mix to evenly coat and set aside.
Prepare pumpkin & brussels sprouts
Trim the ends of the brussels sprouts and halve them lengthways. Then slice them into strips and set aside. Peel and cut pumpkin into 2cm chucks and place into a pot of salted cold water. Cover and bring to the boil then reduce to a simmer for 10-15 minutes until soft. Drain and place them back into the pot. Add butter to taste. Mash until desired consistency and season with salt and pepper.
Prepare red wine sauce
Dissolve the stock cube in a cup of hot water. In a small pot, add finely diced shallots, enough olive oil to cover the base and sauté over a medium heat for approx. 6-8 minutes. Then add the red wine and 1/4 cup of stock (discard the rest) and simmer to reduce by half. To finish, add 1 tablespoon of butter and stir through to thicken. Season to taste.
Cook lamb & brussels sprouts
Place a fry pan on a high heat. When hot (not smoking hot) sear lamb on each side for 3 minutes. Place on a lined baking tray in the hot oven - 8 minutes for rare or 10 – 12 minutes for well done. Cover with foil and allow to rest for 5 minutes. Using the same fry pan, add a generous knob of butter or olive oil with brussel sprouts, salt and pepper. Cook over a medium heat until the sprouts are crispy (approx. 8 minutes).
Cut lamb into 1cm strips. Plate mash, brussels sprouts and lamb. Top with red wine sauce.
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