Olive And Rosemary Lamb With Sweet Potatoes

CATEGORY	CUISINE	TAG	YIELD
Meats		Waitrose1	5	Servings

INGREDIENTS

1 1/2	kg	Waitrose Whole Leg New
		Zealand Lamb 3lb 5oz –
		4lb 8oz
115	g	Waitrose Pitted Green
		Olives 4oz
300		Dry red wine, 1/2 pint
15		Honey, 1tbsp
4		Sprigs fresh rosemary
		stalks removed
3		Cloves garlic
		Juice and finely grated rind
		of 1 lemon
45		Waitrose Dark Soy Sauce
		3tbsp
1 5/8	kg	Mixture of potatoes, sweet
		potatoes and
		parsnips peeled
		and chopped 3lb
		8oz
		Salt and freshly ground
		black pepper
		Waitrose Extra Virgin Olive
		Oil
10		Flour, 2tsp

INSTRUCTIONS

To calculate the cooking time for the lamb, add 450g (1lb) to the pack
weight. Allow 25 minutes per 450g for well done, 20 for medium and 15
for rare.  Slash the lamb skin and place in a large non-metallic dish.
Blend the marinade ingredients in a food processor until finely
chopped.  Pour over the lamb, working well into the cuts.  Cover and
marinate for several hours.  Reserve the marinade. Roast the joint in
the centre of a preheated  oven at 190Â°C, 375Â°F, gas mark 5, until
there is 1 hour of the  cooking time left. Add the vegetables. Season
well, brush with  marinade and drizzle with a little olive oil.  Cook
for the remaining hour turning the vegetables occasionally.  Remove the
lamb and vegetables from the roasting tin.  To make the gravy, stir the
flour into the remaining marinade and  make up to 425ml ( 3/4 pint)
with water. Skim the fat from the  cooking juices and add the marinade.
Cook until the gravy thickens.  Season and serve with the lamb and
vegetables.  Converted by MC_Buster.  Converted by MM_Buster v2.0l.

A Message from our Provider:

“Society’s rejects have a special place in God’s heart”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 247 Calories From Fat: 63 Total Fat: 7.2g Cholesterol: 0mg Sodium: 178.9mg Potassium: 949.8mg Carbohydrates: 44.8g Fiber: 10.1g Sugar: 8.9g Protein: 3.7g