Deboned lamb basted with NOMU lamb rub, served with sage tossed baby carrots, and a rustic potato mash. Finished off with a decedent gorgonzola sauce. Rest assured, this is a crowd-pleaser!
Luxurious Leg Of Lamb
Luxurious Leg Of Lamb
with baby carrots & rustic potato mash
Hands on Time: 20 - 35 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Baby Carrots
- Baby Onions
- Balsamic Vinegar
- Free-range Lamb Leg
- Fresh Cream
- Fresh Sage
- Gorgonzola
- NOMU Lamb Rub
- Potato
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
- Butter
- Paper Towel
- Milk (optional)
- Tinfoil
ROAST
Preheat the oven to 200°C. Peel the baby onions and halve lengthways – but don’t remove the tip that keeps the layers joined together. Place on a roasting tray, coat in oil, and season. Spread out evenly, turn cut-side down, and cover with tinfoil. Roast in the hot oven for 20-25 minutes until soft. On completion, remove the tinfoil and turn the onions cut-side up. Coat in the balsamic vinegar and return to the oven for a further 10 minutes until caramelised.
RUSTIC MASH
Place a pot of cold salted water over a high heat. Add in the potato chunks and bring to a boil. Once boiling, reduce the heat and simmer for 10-15 minutes until soft. Drain on completion, and mash with a potato masher or fork until smooth. Stir through a splash of milk or water, a knob of butter, and season to taste.
FLAVOURFUL CARROTS
Place a small pot over a medium heat with a knob of butter and a splash of water. When hot, add the carrots and pop on a lid. Allow to cook for 10-12 minutes until soft and tender, shifting occasionally. On completion, add in another knob of butter. Once melted, add the sage leaves and fry for a further 1-2 minutes. Remove from the heat, place in a bowl and cover to keep warm.
SIZZLING LAMB
Place a nonstick pan over a medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel. When the pan is hot, brown the lamb for 2-3 minutes in total, shifting as it colours. In the final minute, baste the lamb with the rub. Place on a roasting tray to finish cooking in the oven for 5-8 minutes or until cooked to your liking. Rest for 5 minutes before slicing. Lightly season the slices.
CREAMY GORGONZOLA
Return the pot to a medium heat. Add in the fresh cream and crumble in the gorgonzola. Whisk until melted and season to taste.
DINNER IS SERVED
Plate up the succulent lamb slices. Side with caramelised balsamic onions, rustic mash, and the buttery carrots drizzled with the sage butter. Serve with the decadent, creamy gorgonzola sauce. Well done Chef!
Baby Onions - 3
Balsamic Vinegar - 30ml
Potato - 200g
Baby Carrots - 100g
Fresh Sage - 4g
Free-range Lamb Leg - 160g
NOMU Lamb Rub - 7,5ml
Fresh Cream - 65ml
Gorgonzola - 30g
ROAST
Preheat the oven to 200°C. Peel the baby onions and halve lengthways – but don’t remove the tip that keeps the layers joined together. Place on a roasting tray, coat in oil, and season. Spread out evenly, turn cut-side down, and cover with tinfoil. Roast in the hot oven for 20-25 minutes until soft. On completion, remove the tinfoil and turn the onions cut-side up. Coat in the balsamic vinegar and return to the oven for a further 10 minutes until caramelised.
RUSTIC MASH
Place a pot of cold salted water over a high heat. Add in the potato chunks and bring to a boil. Once boiling, reduce the heat and simmer for 10-15 minutes until soft. Drain on completion, and mash with a potato masher or fork until smooth. Stir through a splash of milk or water, a knob of butter, and season to taste.
FLAVOURFUL CARROTS
Place a small pot over a medium heat with a knob of butter and a splash of water. When hot, add the carrots and pop on a lid. Allow to cook for 10-12 minutes until soft and tender, shifting occasionally. On completion, add in another knob of butter. Once melted, add the sage leaves and fry for a further 1-2 minutes. Remove from the heat, place in a bowl and cover to keep warm.
SIZZLING LAMB
Place a nonstick pan over a medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel. When the pan is hot, brown the lamb for 2-3 minutes in total, shifting as it colours. In the final minute, baste the lamb with the rub. Place on a roasting tray to finish cooking in the oven for 5-8 minutes or until cooked to your liking. Rest for 5 minutes before slicing. Lightly season the slices.
CREAMY GORGONZOLA
Return the pot to a medium heat. Add in the fresh cream and crumble in the gorgonzola. Whisk until melted and season to taste.
DINNER IS SERVED
Plate up the succulent lamb slices. Side with caramelised balsamic onions, rustic mash, and the buttery carrots drizzled with the sage butter. Serve with the decadent, creamy gorgonzola sauce. Well done Chef!
Baby Onions - 6
Balsamic Vinegar - 60ml
Potato - 400g
Baby Carrots - 200g
Fresh Sage - 8g
Free-range Lamb Leg - 320g
NOMU Lamb Rub - 15ml
Fresh Cream - 125ml
Gorgonzola - 60g
ROAST
Preheat the oven to 200°C. Peel the baby onions and halve lengthways – but don’t remove the tip that keeps the layers joined together. Place on a roasting tray, coat in oil, and season. Spread out evenly, turn cut-side down, and cover with tinfoil. Roast in the hot oven for 20-25 minutes until soft. On completion, remove the tinfoil and turn the onions cut-side up. Coat in the balsamic vinegar and return to the oven for a further 10 minutes until caramelised.
RUSTIC MASH
Place a pot of cold salted water over a high heat. Add in the potato chunks and bring to a boil. Once boiling, reduce the heat and simmer for 15-20 minutes until soft. Drain on completion, and mash with a potato masher or fork until smooth. Stir through a splash of milk or water, a knob of butter, and season to taste.
FLAVOURFUL CARROTS
Place a small pot over a medium heat with a knob of butter and a splash of water. When hot, add the carrots and pop on a lid. Allow to cook for 10-12 minutes until soft and tender, shifting occasionally. On completion, add in another knob of butter. Once melted, add the sage leaves and fry for a further 2-3 minutes. Remove from the heat, place in a bowl and cover to keep warm.
SIZZLING LAMB
Place a nonstick pan over a medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel. When the pan is hot, brown the lamb for 3-4 minutes in total, shifting as it colours. In the final minute, baste the lamb with the rub. Place on a roasting tray to finish cooking in the oven for 5-8 minutes or until cooked to your liking. Rest for 5 minutes before slicing. Lightly season the slices.
CREAMY GORGONZOLA
Return the pot to a medium heat. Add in the fresh cream and crumble in the gorgonzola. Whisk until melted and season to taste.
DINNER IS SERVED
Plate up the succulent lamb slices. Side with caramelised balsamic onions, rustic mash, and the buttery carrots drizzled with the sage butter. Serve with the decadent, creamy gorgonzola sauce. Well done Chef!
Baby Onions - 9
Balsamic Vinegar - 85ml
Potato - 600g
Baby Carrots - 300g
Fresh Sage - 10g
Free-range Lamb Leg - 480g
NOMU Lamb Rub - 22,5ml
Fresh Cream - 170ml
Gorgonzola - 90g
ROAST
Preheat the oven to 200°C. Peel the baby onions and halve lengthways – but don’t remove the tip that keeps the layers joined together. Place on a roasting tray, coat in oil, and season. Spread out evenly, turn cut-side down, and cover with tinfoil. Roast in the hot oven for 20-25 minutes until soft. On completion, remove the tinfoil and turn the onions cut-side up. Coat in the balsamic vinegar and return to the oven for a further 10 minutes until caramelised.
RUSTIC MASH
Place a pot of cold salted water over a high heat. Add in the potato chunks and bring to a boil. Once boiling, reduce the heat and simmer for 15-20 minutes until soft. Drain on completion, and mash with a potato masher or fork until smooth. Stir through a splash of milk or water, a knob of butter, and season to taste.
FLAVOURFUL CARROTS
Place a small pot over a medium heat with a knob of butter and a splash of water. When hot, add the carrots and pop on a lid. Allow to cook for 10-12 minutes until soft and tender, shifting occasionally. On completion, add in another knob of butter. Once melted, add the sage leaves and fry for a further 2-3 minutes. Remove from the heat, place in a bowl and cover to keep warm.
SIZZLING LAMB
Place a nonstick pan over a medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel. When the pan is hot, brown the lamb for 3-4 minutes in total, shifting as it colours. In the final minute, baste the lamb with the rub. Place on a roasting tray to finish cooking in the oven for 5-8 minutes or until cooked to your liking. Rest for 5 minutes before slicing. Lightly season the slices.
CREAMY GORGONZOLA
Return the pot to a medium heat. Add in the fresh cream and crumble in the gorgonzola. Whisk until melted and season to taste.
DINNER IS SERVED
Plate up the succulent lamb slices. Side with caramelised balsamic onions, rustic mash, and the buttery carrots drizzled with the sage butter. Serve with the decadent, creamy gorgonzola sauce. Well done Chef!
Baby Onions - 12
Balsamic Vinegar - 125ml
Potato - 800g
Baby Carrots - 400g
Fresh Sage - 15g
Free-range Lamb Leg - 640g
NOMU Lamb Rub - 30ml
Fresh Cream - 250ml
Gorgonzola - 120g
Woolies Products in this dish
