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Roast Lamb and New Potatoes with Red Onion & Balsamic Gravy

Roast Lamb and New Potatoes with Red Onion & Balsamic Gravy

By not-recognizedPublished on 25 April 2022A 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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Time and servings

2 hrsTotal time
4Servings
2 hrsCooking time

Ingredients

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

Method

  • Step 1

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

  • Step 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.

  • Step 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.

  • Step 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.

  • Step 5

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

  • Step 6

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