Crying leg of lamb with parsnips and sprouts

Recipes / Meat

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.

Recipe «Crying leg of lamb with parsnips and sprouts» presented in category Recipes / Meat, to prepare this dish you will need no more minutes. To make this dish at home by prescription from the author Gomer would need: 3 garlic cloves, chopped, 1 tsp sea salt flakes, 60ml extra virgin olive oil, 1.1kg boneless lamb leg, fat scored, 8 brussels sprouts, halved , 4 parsnips, trimmed, peeled, halved lengthways, 2 brown onions, peeled, cut into thick rounds, 10 sprigs fresh thyme , 40g finely grated parmesan, 125ml red wine, 375ml Massel salt reduced chicken style liquid stock, 3 tsp fresh thyme leaves, extra.

Ingredients:

  • 3 garlic cloves, chopped 
  • 1 tsp sea salt flakes 
  • 60ml extra virgin olive oil 
  • 1.1kg boneless lamb leg, fat scored 
  • 8 brussels sprouts, halved 
  • 4 parsnips, trimmed, peeled, halved lengthways 
  • 2 brown onions, peeled, cut into thick rounds 
  • 10 sprigs fresh thyme 
  • 40g finely grated parmesan 
  • 125ml red wine 
  • 375ml Massel salt reduced chicken style liquid stock 
  • 3 tsp fresh thyme leaves, extra 

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. Serve lamb with the vegies and red wine sauce.