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Hearb roasted leg of lamb roll with potatoes and carrots
Hearb roasted leg of lamb roll with potatoes and carrots

Before you jump to Hearb roasted leg of lamb roll with potatoes and carrots recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Option.

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We hope you got insight from reading it, now let’s go back to hearb roasted leg of lamb roll with potatoes and carrots recipe. To cook hearb roasted leg of lamb roll with potatoes and carrots you only need 20 ingredients and 6 steps. Here is how you achieve it.

The ingredients needed to cook Hearb roasted leg of lamb roll with potatoes and carrots:
  1. Provide 1 teaspoon garlic/ginger paste
  2. Use Boneless leg or lamb
  3. Take Salt
  4. You need 1/2 teaspoon black pepper
  5. Provide 1 cup sour cream (maziwa mala)
  6. You need 1 teaspoon chopped Rosemary/thyme/oregano
  7. Get 1/2 cup Mushrooms or sauteed spinach (optional)
  8. Use String
  9. Take Vegetables
  10. Prepare 10 small potatoes
  11. You need 10 good size carrots or any preferred vegetables
  12. Provide Pinch black pepper
  13. Take Pinch salt
  14. You need Oil for deep frying
  15. Take Gravy
  16. Get 1/4 cup butter or margarine
  17. Use 3 tablespoons flour
  18. You need Black pepper
  19. You need Salt
  20. Take 4 cups broth (I used chicken broth)
Steps to make Hearb roasted leg of lamb roll with potatoes and carrots:
  1. In a small bowl, whisk the salt, black pepper, garlic & ginger paste with the sour cream. If you have any mustard, you can use a teaspoon. Make deep incisions into the meat, about 2 inches across. Apply the marinade to the lamb, cover and refrigerate overnight.
  2. On a stove, heat a pan on medium high, and place the meat on the pan for browning on either side for about 2 minutes. Do not overdo this step. Remove from the pan immediately. Arrange your desired stuffing along the inside of the steak, roll it and tie a string over it to prevent the meat from unfolding while baking
  3. On medium heat deep fryer, deep fry the potatoes until the outside turn golden brown
  4. In a baking pan, dont use metal if possible, place the steak in the middle, and the potatoes with the carrots all around it evenly.
  5. Now lets make the gravy. In a pot, medium heat, melt the butter or margarine, add the flour and cook for about 3 minutes until it starts browning. Keep stirring with a whisk as you add the broth, this prevents lumping. Add salt and back pepper and let it simmer for 7 minutes. The consistency should resemble porridge. If it is runny, mix a teaspoon of flour with room temperature water and add to the gravy until the right consistency is reached.
  6. Preheat oven to 175C or 350F, pour the gravy over and around the vegetables, cover with foil/aluminum paper & bake for 1 hour and 45 minutes. Or if you have a meat thermometer, insert it into the thickest part of the meat and the temperature should be 170.

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