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This bag-roasted lamb with mint, veggies and gravy is the perfect winter dish

Everyone loves a lamb roast and cooking this one in a bag makes clean-up easy. - by Chantal Walsh
  • 22 Jun 2022
This bag-roasted lamb with mint, veggies and gravy is the perfect winter dish
Cook: 100 Minutes - easy - Serves 6 -
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Everyone loves a hearty lamb roast and cooking this one in a bag makes clean-up easy!

RELATED RECIPE: This devilled lamb casserole is a winner!

Ingredients

1.6 kg easy-carve leg of lamb

1 cup mint leaves, finely chopped plus extra to serve

8 cloves garlic, crushed

2 tsp capers, drained

Finely grated zest and juice of 3 lemons

½ cup extra virgin olive oil

Sea-salt flakes and freshly ground black pepper, to season

1 tbsp plain flour

12 small kipfler potatoes

6 medium carrots, peeled, chopped

18 eschalots, peeled

2 cups beef stock

2 tbsp unsalted butter

2 tbsp plain flour

Method

  1. Preheat the oven to 200°C. Using a small sharp knife, make 2mm-deep incisions all over lamb.

    Pat dry using a paper towel. Put mint, garlic, capers, zest, juice and ¼ cup of the olive oil in the jug of a blender and blend until smooth. Season. Rub all over lamb to coat.

  2. Put flour in a large oven bag (from supermarkets) 
and shake to coat well.

    Put the marinated lamb in the bag, then seal following pack instructions. Pierce bag several times and set in a roasting pan.

    Roast for 1½ hours for medium or until cooked to your liking.

  3. Meanwhile, put potatoes, carrot and eschalots in a large bowl and add remaining oil. Toss to coat, then season generously. Put in a second roasting pan and roast for 1 hour or until tender.

  4. When lamb is cooked, open the bag and pour juices into a small saucepan. Add beef stock and bring to a simmer over medium heat.

    Stir butter and flour together in a small bowl, then add to liquid and whisk to combine. Simmer until thickened.

  5. Transfer lamb to a large board or serving platter. Arrange vegetables next to lamb and garnish with extra mint leaves.

    Serve with gravy on the side.

Looking for similar recipes? Check out the articles below

Slow Roasted Lamb shoulder with smashed potatoes 

Greek leg of lamb

Mediterranean lamb shoulder

Cheesy lamb potato bake

Roast lamb with herb chilli dressing

Chantal Walsh

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