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1 Lamb "Roast" with Vegetables and Gravy

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Lamb "Roast" with Vegetables and Gravy

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Ingredients

4 portion(s)

"Roast" Lamb

  • 1 small leg of lamb bone still in
  • 1000 g water

Marinade

  • 3 clove garlic
  • 1 spring onion
  • 4 sprig rosemary
  • 6 sprig parsley
  • 1 tablespoon stock
  • 50 g red wine, dry

Vegetables

  • 2 carrots
  • 4 --- potatoes
  • 250 g peas

Gravy

  • 600 g cooking liquid
  • 6 tablespoon flour
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Recipe's preparation

    Marinade

  1. Place ingredients for Marinade in bowl.

    Put in measuring cup.

    10 seconds, Speed 5

    2. "Roast" Lamb

  2. Put meat in varmoa.

    Pour marinade over meat making sure to catch marinade and adding it back to the TM bowl (the varoma lid works well for this.)

    Put water in bowl without cleaning bowl out.

    3. Vegetables

  3. Cut larger vegetables and place all vegetables in simmering basket.

    Put simmering basket inside bowl.

    Put varoma on top of bowl lid.

    Cook 90 minutes, Varoma, Speed 2.

    4. Gravy

  4. Remove Varoma, and simmering basket.

    Check the amount of cooking liquid in the bowl.

    Add flour to bowl.

    Mix 10 seconds, speed 3.

    Cook 10 mins, 105 degrees, speed 3.

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    Varoma
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  • Spatula TM5/TM6
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11

Tip

Let the meat rest before carving it!  To rest meat it needs to sit for 1/2 the cooking time normally.

Check it is cooked by poking the meat with a long fork - if the juices come out clear it is cooked.

To make the meal GAPS, Paleo, GF friendly, just leave out the flour from the gravy.  You can choose to substitute gelatin for the flour, or just make a "Jus" instead.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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  • the recipe is really tempting, I just love lamb...

    Submitted by sharon allen on 20. January 2021 - 01:40.

    the recipe is really tempting, I just love lamb meat. This is the easiest and the best lamb recipe we ever have. Turn up the spice and enjoy this flavorful, spiteful. I also like this recipe with rich umami taste and flavor seasoning.



    https://www.ajinomoto.com/aboutus/umami/how_to_cooking

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  • Tried it today with a 1 kg of half leg of lamb and...

    Submitted by MariaPaz on 26. October 2017 - 23:07.

    Tried it today with a 1 kg of half leg of lamb and folllowed it except for the liquid leftover after 90 mins. I measured it and was 400g left, so instead of 6 spoons of flour I just put 4. Full flavour and my hubby and I were quite impressed!! It has become a new fav dish. Great recipe!!

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  • Approx what size would you say your small leg of...

    Submitted by Abbie04 on 6. August 2017 - 10:24.

    Approx what size would you say your small leg of lamb would be?

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  • Im going to be making this on the weekend, what...

    Submitted by rhiannon2401 on 3. August 2017 - 23:34.

    Im going to be making this on the weekend, what can I use instead of red wine?

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  • Has anyone put the veggies in on the varoma tray...

    Submitted by Lisa.d on 29. April 2017 - 09:46.

    Has anyone put the veggies in on the varoma tray instead of the simmering basket

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  • I just cooked this meal for the second time. Came...

    Submitted by janmul on 21. December 2016 - 21:17.

    I just cooked this meal for the second time. Came out perfect again, cooked lamb for exactly 90 mins but didn't put the veges in until the last 30 mins. Thickened the gravy with organic arrowroot as I am gluten free, I had to add a little extra filtered water to make up the 600 grams, it was delicious.I let the lamb rest in the large thermoserver for 30 mins with a little of the gravy poured over the top, and put the veges and gravy in the smaller thermoservers, everything was still hot when I served up. Lamb was melt in your mouth tender, flavours amazing. This will become a regular meal for us as everyone raved about it. Thank you again!

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  • I have made edits to the

    Submitted by AnniePenny79 on 30. November 2016 - 23:41.

    I have made edits to the recipe to clarify resting time (the meat will ordinarily continue to "cook" a little during resting time), added in to collect the marinade rather than discarding it (this wasn't clear when I first wrote it, and it is essential to improve the flavour to have those juices and aromatics circulating during cooking), and I have also added a GAPS, Paleo, GF friendly option for Gravy.  I hope you all continue to enjoy this one!

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  • None.  You don't actually

    Submitted by AnniePenny79 on 30. November 2016 - 23:25.

    None.  You don't actually need extra water other than the cooking juices - it already makes a pretty thinish gravy.

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  • I am sorry it didn't work out

    Submitted by AnniePenny79 on 30. November 2016 - 23:24.

    I am sorry it didn't work out for you.  I am not sure what could have gone wrong.  Perhaps too large a piece of lamb??

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  • Absolutely beautiful meal!

    Submitted by MManning on 30. November 2016 - 17:26.

    Absolutely beautiful meal! Thank you !

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  • Absolutely lovely meal! Thank

    Submitted by MManning on 30. November 2016 - 17:25.

    Absolutely lovely meal! Thank you!

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  • Thank you for this recipe, it

    Submitted by janmul on 24. November 2016 - 17:13.

    Thank you for this recipe, it was a perfect success. Lamb was tender and delicious. 

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  • i followed the recipe but

    Submitted by browneyedgirl on 17. August 2016 - 18:28.

    i followed the recipe but mine did not work out at all. After 2 hours my lamb leg was still red (not medium rare) and there was no flavour. It had to be roasted in the oven with extra herb and spice additions. 

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  • How much water do you re add

    Submitted by emmalouise29 on 27. May 2016 - 14:31.

    How much water do you re add to the gravy?

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  • Thanks.  Let me know how it

    Submitted by AnniePenny79 on 23. May 2016 - 22:42.

    Thanks.  Let me know how it goes.

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  • Did you find you needed to

    Submitted by AnniePenny79 on 23. May 2016 - 22:41.

    Did you find you needed to cook it longer to get the required well done status?  Or was the extra 30 mins because you wanted to cook it longer?

    I would be interested in timings as I'm sure that the size of the lamb will affect cooking time.

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  • Cooked up tender although I

    Submitted by Kerried2868 on 9. May 2016 - 18:38.

    Cooked up tender although I cooked it for an extra 30 min was delish 

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  • Looks delicious! Will

    Submitted by MeAndMyThermie83 on 23. March 2016 - 01:23.

    Looks delicious! Will definitely give it a try!

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