Ingredients
Gravy
- 5 spring onions
- 1 clove garlic
- 50 grams Butter
- 1 tbsp olive oil
- 2-3 sprigs rosemary, fresh
- 120 grams red wine
- 1/2-1 tbsp TM veg or meat stock concentrate
- 750 gram water
- 2 tablespoons cornflour
- Salt & pepper to taste
- 1 tsp vegemite (optional)
Lamb & Veges
- 1 butterflied leg of lamb aprox 1.2kg, (ask your butcher to debone a leg or buy one ready-marinated e.g. from Harris Farm or Woolies)
- mixed herbs of choice if marinating your own, eg. mint, oregano, rosemary, parsley
- 10 baby potatoes, washed & halved
- 1 sweet potato, peeled & cut into pieces the same size as potato
- 150 grams frozen peas
Accessories you need
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Varoma -
Simmering basket -
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
- 1. Add garlic, spring onions & rosemary to TMX bowl & chop 3sec / sp7. Add oil & butter & saute 2mins / 100degrees / sp1 MC removed.
2. Add wine, stock & water. Into the Varoma base (tray removed) add root veges then place lamb on top (cut into 2 pieces if there is a 'flap' so that it sits flatter), making sure there are gaps for the steam to filter through the veges. Steam 90mins / Varoma / sp2.
3. Check to see how pink the meat is still. If veges are tender, remove and place into a ThermoServer to keep warm. If meat is done to your liking, remove also. Otherwise, add peas and continue cooking, same settings, for a further 5-10mins.
4. Once meat is done to your liking, set the veges aside in a Thermoserver while you brown the lamb on both sides either on the BBQ or in a hot pan.
5. While meat is browning, strain the gravy through your TM basket into another jug, discard the rosemary & onion pieces then return the gravy liquid to the TM bowl. Insert buttefly, add the cornflour (dissolve first in 100ml cold water!), vegemite and/or salt & pepper to taste and cook 6 mins / Varoma / sp2 or until thickened.
Butterflied Leg of Lamb with Vegetables & Gravy
Tip
Steaming the lamb produces a very tender piece of meat. I have tried butterflied lamb on the BBQ (it tends to be a bit tough) and in the crockpot (it shrinks). You don't have to brown it at the end, but it does bring out the flavours and looks less anaemic.
Experiment with different veges in season and according to your family's taste. See EDC for aprox. steaming times and what size to cut them.
Thermomix Model
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Recipe is created forTM 31
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.
Comments
So glad I found this recipe, I had a boned lamb shoulder & was too late to put on the Webber. So cooked longer than the leg, but it was perfectly cooked & I just browned quickly in the air fryer with the veggies.
I didn't do the gravy but will try it next time.
This was lovely! Lamb was cooked perfectly.
moomin:
I chopped up the onion and rosemary and added it to the gravy, was delicious!
Yum yum yum
Great recipe with a few adaptations for gravy. Thank you.
I actually put the strained out bits of herbs and onion back into the gravy, which helped thicken it up And added texture and taste.
I have just updated the recipe to include a tsp of vegemite in the gravy, which I have been adding for extra colour & flavour lately. You might want to adjust the amount of salt to taste. Also, this will be more flavoursome if using TM meat stock, rather than vegetable.
Independent Thermomix Consultant
this was lovely and easy, the only prob was the gravy. i managed toget it to the perfect consistency with three tablesppons og corn flour but it was quite bland. any tips? thanks.
I put the veges in oven on high when making gravy to make them crispy don't know what I did to gravy it was very thin. Will have again the flavours were amazing and the lamb melted in your mouth. Great twist to a lamb roast
Don't forget to dissolve the cornflour before adding. The verges were perfect! I browned them for 5minutes in the hot oven while making the gravy and they were crispy and delicious.
Amazing!!!! Made this for dinner yesterday and it got rave reviews. The meat was so moist and the gravy tasted devine
ThemoMixin with the Best of 'em
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