Story: Roast Lamb Recipe
Episode: 3
Presenter: Blake Proud
Air Date: 11th October 2020

Prep time: 30 mins
Cook time: 60 mins

Ingredients
2 Mottainai mini lamb roasts (about 500g)
1 brown onion, diced
Juice and zest from 1 lemon
1tsp salt
1tsp honey
500g parsnips, peeled and chopped
200g thickened cream or butter
1 bunch rainbow carrots, tops on
Small mint leaves for garnish

For balsamic reduction:
½ cup balsamic vinegar
1tbsp honey

Instructions

Preheat your oven to 220C. For the marinade, put the onion, lemon zest and lemon juice into a blitzer and blitz to combine. Pour the marinade over your lamb roasts, making sure they are completely coated. The flavour will soak into lamb within minutes, but you can leave it in the fridge for longer if you want. Heat a little bit of oil in a pan and put your lamb in. Sear the lamb off, trapping all the juices inside. While the lamb is cooking, put your carrots into an oven dish. Add a drizzle of oil and a pinch of salt. Toss them around with your hands. Take your lamb out of the pan once it’s seared and put it in the oven dish with the carrots. This can then go in the oven for 60 minutes. While it’s in the oven, bring a pot of water to boil. For the parsnip puree, chop and dice your parsnips. Put the parsnips in the pot and boil them until they’re really soft. Drain off the water and add cream. Combine the parsnip and cream using a stick blender. For the balsamic reduction, put the balsamic vinegar and honey in pan. Let it simmer until it has reduced down to a nice glaze. When plating, put the parsnip puree on first and place the lamb and carrots on top. Drizzle over the balsamic reduction and garnish with mint leaves.