Appliance
• Combi Steam oven
• Induction Cooktop
Equipment
- 1 Deep oven-proof roasting pan or dish
- 1 universal tray
- 1 Medium saucepan
- Foil for resting
- 1 Bowl
Ingredients
Lamb
- 4 cloves garlic
- 2 sprigs rosemary or thyme
- 1 kg leg of lamb bone-in or beef
- 2 tbsp olive oil
- salt
- black pepper
Vegetables
- 4 potatoes
- 2 carrots
- 1 tbsp olive oil
Gravy
- 2 ¼ cups boiled water
- 1 cube beef stock
- 1 cube chicken stock
- 4 tbsp butter
- 4 tbsp flour or gluten-free cornflour
- ½ tsp onion powder
- ¼ tsp black pepper
Instructions
Before you start
- Preheat the Combi Steam oven to 80% steam or level 3 steam and 130 °C fan bake.
Prep the Lamb
- Peel and slice 4 cloves garlic in half. Remove the leaves from 2 sprigs rosemary. Score 1 kg leg of lamb lightly and insert a garlic half with rosemary into each cut. Rub all over with 2 tbsp olive oil, then season generously with salt and black pepper.
Start Roasting
- Place the lamb in a deep oven-proof roasting pan or dish. Position on shelf level 1 in a compact Combi Steam oven or shelf level 2 in a full-size Combi Steam oven. Roast for 3-4 hours, depending on size, or until the meat is tender and easily pulls away from the bone.
Prep Vegetables
- Meanwhile, peel and slice 4 potatoes. Peel and slice 2 carrots diagonally into 3cm chunks. Add the potatoes and carrots to a universal tray. Toss with 1 tbsp olive oil and season with salt and pepper.
Rest the Lamb
- Remove the lamb from the oven, tent loosely with foil, and rest for at least 20 minutes before carving. Change the oven function to fan forced and preheat to 220 °C.
Cook Vegetables
- Place the veggies into the preheated oven. Position on shelf level 1 in a compact Combi Steam oven or shelf level 2 in a full-size Combi Steam oven. Roast for 20-25 minutes, until crispy and cooked.
Make the Gravy
- Bring a jug of water to a boil. Add 2 ¼ cups boiled water into a bowl. Crumble in 1 cube beef stock and 1 cube chicken stock, and mix to dissolve. Melt 4 tbsp butter in a medium saucepan over level 5 or medium heat on an induction cooktop. Add 4 tbsp flour, ½ tsp onion powder and ¼ tsp black pepper. Mix into butter with a wooden spoon or whisk. While stirring, slowly pour in half the stock mixture. Once incorporated, add the remaining liquid and mix. Stir for 1-2 minutes, until it thickens to a gravy consistency. Season to taste with salt and pepper.
To serve
- Carve or pull apart the lamb. Divide between plates and serve with vegetables and gravy.
Notes
Gravy - Make ahead and leftovers. Transfer to a container and place the lid on, let cool, then refrigerate for up to 5 days. You can also freeze – once thawed, reheat and give it a good mix. You’ll need to loosen with water.
Gluten-free gravy – Omit flour, ensure stock cubes are gluten-free. Mix 2 ½ tbsp cornflour with 3 tbsp water, then add that to the hot stock liquid. Mix, then pour that into the saucepan with melted butter. It will thicken in 2 minutes or so.
Adjust time by weight: For lambs heavier than 1.5 kg, add an extra 15–30 minutes per extra 500 g.
Nutrition
Calories: 611kcal | Carbohydrates: 47g | Protein: 38g | Fat: 30g | Saturated Fat: 11g | Cholesterol: 132mg | Sodium: 826mg | Potassium: 1483mg | Fiber: 6g | Sugar: 3g | Calcium: 59mg | Iron: 5mg
Dietary note: Be sure to check the label and ensure the ingredients match your dietary requirements/preferences.
Ingredients note: Nutritional information is an estimate based on average ingredients by all brands.
sadly not ones you can eat! By continuing on this site we’ll assume you are ok with it. View our