Italian Crusted Lamb Roast
Roast lamb at its best. Load up the crispy potatoes, the steamed greens, the gravy. Everyone is happy when this arrives at the table.
Just another great family roast! (You're welcome!)
With the use of the Varoma to pre-steam the roast, you will find it is packed with flavour and juiciness. Finishing it off with a high heat gives us the caramelisation we all crave with a roast then add all the usual favourites! Crunchy roast potatoes, pumpkin, and steamed greens, carrots and so on. Ladle up the gravy...the entire family is happy!
(Can you ever go wrong with pesto and lamb? We don't think so!)
Then we think you should try some of our other family style roasts;
Turmeric and Chilli Roast Lamb
Steamed and Roasted Christmas Turkey with Gravy
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Need
- a few sprigs fresh rosemary
- 1 Handful basil leaves
- 1 Handful oregano leaves
- 1 Handful flat leaf parsley
- 1 Tablespoon Dry Italian Seasoning Recipe
- 6–8 cloves garlic
- Zest 2 lemons, finely grated
- 2 Teaspoons pink salt flakes BUY
- 3 spring onions
- 50 Grams fresh lemon juice
- 1 butterflied boneless leg of lamb (maximum 2kg)
- 1L water for steaming
- Hey Pesto to serve Recipe
- Extra Virgin Olive Oil (EVOO) to serve BUY
Do
- 1
Place fresh and dried herbs, garlic, lemon zest, salt,spring onions and lemon juice into the Thermomix bowl and blend 20 sec/speed 8.
- 2
Place lamb into a Ziploc bag and pour the marinade on top. Rub into the meat and allow to marinate for around 4 hours or longer if possible.
- 3
Remove from bag without the liquid. Place into paper-lined Varoma dish or tray.
- 4
Preheat oven with a grill function to 220–250°C.
- 5
Pour water into the Thermomix bowl and set Varoma into position. Steam lamb for 25 min/Varoma/speed 4.
- 6
Transfer the lamb directly onto a baking tray and drizzle with any remaining marinade.
- 7
Grill until charred and blackened (around 20–30 minutes). Remove and rest before serving drizzled with Hey Pesto thinned down to a drizzling consistency with extra virgin olive oil.
- 8
Serve sliced with mustard, salads or traditional roasted vegies of choice.
Served with
Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
