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Roast Lamb and New Potatoes with Red Onion & Balsamic Gravy

A lovely alternative to mint sauce, the red onions and tangy gravy really bring out all those fabulous flavours in the lamb.

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Prepare Ahead

Preheat the oven to 190°C/Gas 5.


Instructions

  1. 1

    Parboil the potatoes for 10 minutes, drain and then tip into a roasting tin. Peel and finely slice the garlic.


  2. 2

    Pierce the lamb all over and push slices of the garlic and a few rosemary leaves into each cut. Place the lamb on top of the potatoes and cook in the preheated oven for 1hr 30 minutes or according to taste.


  3. 3

    While the lamb is cooking make the gravy.  Peel and finely chop the onion. Melt the butter in a saucepan and then cook the onion until softened. Add the balsamic vinegar and cook for 5 minutes.


  4. 4

    Dissolve the stock cube in 400ml of boiling water and then add to the saucepan, bring to the boil and simmer for 5 minutes. Mix the cornflour with a little cold water and then add slowly to the saucepan whisking as you do so. Season with salt and freshly ground black pepper . Keep warm or reheat when ready to serve.


  5. 5

    Remove the lamb from the oven when ready and allow to rest in a warm place for 10 minutes before carving.


  6. 6

    Serve with the new potatoes, gravy and vegetables of your choice.


Ingredients

  • 500g news potatoes
  • 1 clove garlic , peeled and finely sliced
  • 1 large sprig rosemary
  • 1½ kg shoulder of lamb
  • 1 red onion
  • 1 knob butter
  • 4 tbsp balsamic vinegar
  • 1 vegetable stock cube
  • 2 heaped tsp cornflour

Serves 4

Total time required Total time:

  • Cooking time:
 

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