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>>> Winner of the Dinner for Four at Sugaroom Restaurant Natalie Yong, NSW

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Roast Boned Leg of Lamb with Autumn Vegetables

(Serves 4 to 6)

1 x 3kg piece of lam leg without bone
Sea salt
Cracked Black pepper
1 x bunch rosemary
1x Garlic bulb
¼ cup extra virgin olive oil

• Roasting a leg of lamb is one of the easies things that you can do.
• To cook simply take the piece of meat and ‘stab’ it with your knife. This will make some little pockets that you can then place some garlic cloves and rosemary in. The herbs will season the meat as it cooks.
• Generously rub the sea salt over the lamb, add a generous amount of black pepper and then place in a large heavy baking tray. Drizzle with the olive oil and then place in the oven on about 230ºC.
• While the lamb is in the oven we can prepare the vegetables.

15 x chat potatoes
6 x large carrots
5 x parsnips
6 x large red onions
15 x brussel sprouts
1 x bulb garlic
1 x bunch thyme
Sea salt
3 x table spoons olive oil

• To keep things simple I like to roast the vegetables in their skins. It helps protect them and also adds a really nice caramalised flavour when roasted with the lamb.
• Leave the chat potatoes and the brussel sprouts whole, cut the top and the end of the carrots off then cut them in half and do the same with the parsnips
• With the onions, leave the skin on and just cut them in quarters
• Break the cloves of garlic up and separate the bunch of thyme.
• Place all the vegetables in a large bowl; add the salt and the olive oil. Mix well.
• After the meat has been cooking for about 20 minutes add all the vegetables to the tray. If the tray is too small you can take the meat out, add the vegetables and then place the meat on top. This gives the vegetables a wonderful flavour as they cook in the meat juices.
• Reduce the temperature to 200 ºC and continue cooking for another 40 minutes.
• After that, take the meat out and place on a tray and cover with foil. This will rest the meat and allow the juices to flow and continue to slowly cook the meat.
• Look at the vegetables and if they require more cooking raise the oven temperature back to 230ºC.

When your vegetables are done and your meat is rested (allow at least another 15 minutes). Slice the meat (and if necessary place back in the oven to reheat) place on the plates with the vegetables. Serve with some mint vinaigrette, Dijon mustard and some good sourdough.

ASK Chef Greg

We are giving our members the chance to Ask Greg a cooking or recipe question. You may have a special recipe that you need advice on or even would like to ask a question about one of the podcast recipes. Each month we’ll publish a selection of your questions with Greg’s answers so everyone can get some great cooking tips.

Ask Greg a Question >>>>

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Hi Greg, Is it possible to make fish and chips that taste good, but are low in fat?
Natalie Yong, NSW

The short answer is no.

The batter on the outside of the fish is mainly made out of flour that then soaks up vegetable oil while it is in the fryer.

With the chips you are deep-frying a carbohydrate in oil and then most likely sprinkling with a good amount of salt before eating.

In fact the only healthy component of traditional fish & chips is the lemon wedge on the side.

You can try to minimize the bad health effects by incorporating a few modifications to ingredients and techniques.

Try to use a light olive oil for deep-frying. Olive oil is cholesterol free and studies have shown that olive oil offers protection against heart disease by controlling LDL ("bad") cholesterol levels while raising HDL (the "good" cholesterol) levels.

Keep in mind that olive oil tends to ‘burn’ at a lower temperature and may not be as efficient as the traditional cholesterol laden frying oil.

I recommend light olive oil as the extra virgin olive oil is too strong in flavour.

Try lightly crumbing the fish using an egg wash with minimal flour followed by some seasoned bread crumbs. Lightly drizzle with some light olive oil and then bake on a baking tray with some grease proof paper (to prevent sticking) in the oven on about 210ºC until golden brown.

The key to a good, healthy diet is moderation. Minimise bad food types and cooking techniques where possible and you can still enjoy the occasion splurge.

Greg Anderson
April 08

Podcast Recipe Blog

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