Roast Lamb and New Potatoes with Red Onion & Balsamic Gravy
By not-recognized
Published on 25 April 2022
A lovely alternative to mint sauce, the red onions and tangy gravy really bring out all those fabulous flavours in the lamb.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.