ROAST LAMB WITH MINTED ROSEMARY GRAVY By Elke Travers
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Brand
An Australian classic combination and all-time favourite: tender lamb roast served with creamy mashed potatoes, golden cauliflower gratin and green peas, all drizzled with a delicious minted rosemary gravy.
Ingredients
- 2kg Lamb Leg Carvery Roast, cooked
- Mint Rosemary Gravy
- 100ml White wine, Pinot Gris or similar
- 5g Rosemary (2 stalks)
- 5g Mint, semi dried, chopped
- 5g Garlic clove, pressed (1 clove)
- 450ml water, divided
- 50g MAGGI® Supreme Gravy
- Pepper to taste
- Cauliflower Gratin
- 1.5kg Cauliflower, cut into steaks, cooked
- 500ml Water
- 150g MAGGI® Bechamel sauce Mix, (made as Back of box)
- 300g Melting cheese, grated
- Salt & pepper to taste
- 200g MAGGI Natural Potato (made up as back of box)
- 500g Green Peas, Cooked
Preparation
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1Heat Lamb Roast as per back of pack instructions.
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2In a saucepan combine the white wine, rosemary, mint and garlic and reduce the liquid by half, then add 225 ml of the water and bring to a simmer.
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3Whisk the remainder (225ml) of the water with the MAGGI® Supreme Gravy to a make a slurry. Whisk into the wine and rosemary liquid and simmer for 1 to 2 minutes until thickened and glossy , season to taste then set aside.
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4Make the MAGGI® Bechamel Mix up as per back of box. Arrange the Cauliflower steaks on a baking tray and top with a generous layer of béchamel, sprinkle over the cheese and bake in the oven until golden brown.
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5For the MAGGI® Natural Potato follow the back of box instructions.
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6Serve the Lamb Roast on the creamy mash with the golden cauliflower gratin, green peas and spoon over the delicious minted rosemary gravy.
