Ingredients
"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
Accessories you need
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Varoma -
Simmering basket -
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Place ingredients for Marinade in bowl.
Put in measuring cup.
10 seconds, Speed 5
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.
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.
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.
Marinade
"Roast" Lamb
Vegetables
Gravy
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.
Thermomix Model
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Recipe is created forTM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
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
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
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!!
Approx what size would you say your small leg of lamb would be?
Im going to be making this on the weekend, what can I use instead of red wine?
Has anyone put the veggies in on the varoma tray instead of the simmering basket
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!
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!
None. You don't actually need extra water other than the cooking juices - it already makes a pretty thinish gravy.
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??
Absolutely beautiful meal! Thank you !
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