Name: This bag-roasted lamb with mint, veggies and gravy is the perfect winter dish
Cook time: 100 min
Total time: 100 min
Yield: 6
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

Everyone loves a hearty lamb roast and cooking this one in a bag makes clean-up easy!

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

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.

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.

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.

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.

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.