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Roast Lamb - Orgran

  • Prep Time: 40m
  • Cook Time: 2h 30m
  • Serves: 6



Meat Ingredients:

  • 2 1/2 kilograms roasting leg lamb
  • 4 cloves garlic, peeled and cut into quarters
  • 1 sprig fresh rosemary
  • 2 tablespoons ORGRAN All Purpose Plain Flour
  • 1 teaspoon caraway seeds
  • 1 teaspoon fennel seeds
  • 1 teaspoon dried thyme
  • 1 teaspoon ground ginger
  • 1/2 teaspoon cinnamon
  • 1 tablespoon ORGRAN Rice Crispi™ Breadcrumbs
  • ground salt and freshly ground black pepper, as desired
  • 4 tablespoons olive oil

Vegetable Ingredients:

  • N.B. Vegetables may be selected as desired.
  • 6 potatoes
  • 6 pieces sweet potato
  • 6 pieces carrot
  • 6 pieces pumpkin
  • 6 pieces eggplant
  • 2 tablespoons ORGRAN All Purpose Plain Flour
  • ground salt and freshly ground black pepper
  • 4 tablespoons olive oil

Mint Jelly Ingredients:

  • Tip: The flavour will develop better if mint jelly is made the day before it is required.
  • 1 tablespoon water
  • 1 teaspoon gelatine
  • 1 cup cider vinegar
  • 2 tablespoons sugar
  • 2 tablespoons finely chopped fresh mint leaves

To Serve:

  • ORGRAN Vegetable Gravy


Meat Method:

  • 1. If cooking lamb in the oven or a kettle barbecue, preheat to 170°C (350°F).
  • 2. Prepare a large baking dish or barbecue dish by spraying with cooking spray.
  • 3. Make slits in meat with a small sharp-pointed knife. Push slivers of garlic into some slits in meat and some small sprigs of rosemary into some slits.
  • 4. Put flour into a small bowl. Add caraway seeds, fennel seeds, thyme, ginger, cinnamon, breadcrumbs, salt and pepper. Mix well together. Rub outside of meat with seasoned flour. Sprinkle any remaining seasoned flour over meat. Place meat into prepared dish. Pour oil over meat. Cover meat with foil.
  • 5. Place into a moderately-hot oven or barbecue for 30 minutes. After 30 minutes, remove foil. Add prepared vegetables. Reduce heat to 150°C (300°F) and cook for a further 2 hours or until meat and vegetables are cooked as desired (rare, medium or well done).
  • 6. When cooked, remove meat from oven or barbecue. Wrap meat in foil and allow to stand for 20 minutes.
  • 7. While meat is resting, make ORGRAN gravy.

Vegetables Method:

  • 1. Wash vegetables. Prepare vegetables by peeling or leaving with skin on, as desired.
  • 2. Put flour into a plastic bag. Season flour with salt and pepper. Toss vegetables in flour.
  • 3. Place vegetables around meat in baking dish.
  • 4. Pour oil over vegetables.

Mint Jelly Method:

  • 1. Pour water into a small bowl. Stir in gelatine.
  • 2. Pour vinegar and sugar into a small microwave-safe bowl. Microwave on medium-high for 1 minute and stir. Continue to microwave on medium-high until just starting to boil. Take care not to boil over. Add soaked gelatine. Microwave on medium-high until just starting to boil. Take care not to boil over.
  • 3. Stir in mint. A few drops of green food colouring can be added if a bright green colour is desired.
  • 4. Pour into jar. Seal jar and store in the refrigerator until required.

Gravy Method:

  • Using ORGRAN Vegetable Gravy Mix, prepare 3 cups of gravy according to the instructions on the packet. Stir 2 tablespoons mint jelly into gravy. Commercial mint jelly can be used or you can prepare the recipe below.

To Serve:

  • Serve slices of lamb with roast vegetables, mint jelly & gravy.