The recipe says its crying, but it must be tears of happiness. This lamb and parsnip meal is so tasty youll be willing your oven to cook faster.
- Preheat oven to 220C/200C fan forced. Use a mortar and pestle to pound the garlic, salt and 1 tablespoon oil to a paste. Heat 1 tablespoon remaining oil in a large flameproof roasting pan over medium-high heat. Cook lamb, turning, for 5 minutes or until browned. Transfer to a plate. Rub garlic mixture into fat side of lamb, rubbing into the incisions.
- Place sprouts, parsnips and onion in the pan. Drizzle with remaining oil. Scatter over half the thyme. Place a rack over the vegies. Place lamb on rack. Scatter remaining thyme over lamb. Roast for 35 minutes. Transfer lamb to a large platter. Cover with foil and set aside to rest. Remove rack. Sprinkle vegies with parmesan and bake for a further 5-10 minutes until crisp. Transfer to the platter with the lamb.
- Place wine in the roasting pan over medium-high heat. Simmer, scraping base with a wooden spoon, for 3 minutes or until reduced. Add stock and extra thyme. Simmer for a further 5 minutes or until mixture has thickened.
- Serve lamb with the vegies and red wine sauce.
You may need it
Food Storage Container Set
Surface Utensil Holder
Cutting Board Set