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Slow-roasted leg of lamb with garlic and root vegetable mash

This recipe appeared in the June/July 2007 issue of Gourmet Traveller WINE.

Wine to try
2004 Plantagenet Shiraz, Great Southern, A$45
This is comfort food, the slow roasting breaking down the protein of the lamb, the sweetness of the garlic emphasising the lamb’s inherent sweet meat flavours. Shiraz is the perfect partner, but not a big, bold southern Australian style – a medium weight and spicier example would work best here. The Great Southern of Western Australia offers just such a style, be it from Frankland River or nearby Mount Barker. Plantagenet is regarded as the region’s benchmark shiraz with its aromatic spices of clove, cinnamon and nutmeg and its fine, well-integrated tannins. It’s certainly no wimp of a wine, and its well-structured flavours meet those of the slow roasted lamb perfectly.

Slow-roasted leg of lamb with garlic and root vegetable mash

Serves 6
Lamb
1.7kg leg   lamb
2 tbsp   extra-virgin olive oil
1 tbsp   sea salt
6 heads   garlic – halved widthways
1 bunch   fresh rosemary
Root vegetable mash
1 (270g)   swede – peeled and chopped
2 (350g)   parsnips – peeled and chopped
1 (350g)   celeriac – peeled and chopped
50g   butter
¾ cup   milk


1 Preheat oven to 180C. Place lamb leg in a roasting tin and rub salt and the olive oil over the meat. Add garlic, rosemary and 1 cup water around the lamb. Roast in a preheated oven at 180C for 1 hour. Remove roasting tin from oven, add another cup of water, cover the lamb with aluminium foil, return to oven and cook for 1 more hour. Remove foil and cook for further 30 minutes or until the lamb is almost falling off the bone.
2 To make root vegetable mash, boil swede, parsnips and celeriac in a saucepan of salted water for about 20 minutes or until tender. Drain in a colander and transfer back to saucepan. Mash with the butter and milk and season generously.
3 To serve, roughly slice lamb onto plates with garlic and root vegetable mash.


RECIPE Andy Harris PHOTOGRAPHY William Meppem STYLING Andy Harris DRINK SUGGESTION Peter Bourne

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