After a warming and hearty family meal? Make our Glazed Lamb Mini Roasts with Duchess Potatoes. Full of rich tomato and garlic in every mouthful, it will not disappoint.
Serves44
Cook time2 hr 35 mins2 hour 35 minutes
Prep time20 mins20 minutes
Ingredients
2 Coles Australian Lamb Mini Boneless Shoulder Roasts (about 600g each)
1 tbs olive oil
1 brown onion, sliced
5 garlic cloves, smashed
6 sprigs fresh thyme
3 cups (750ml) salt-reduced beef stock
½ cup (125ml) balsamic vinegar
1½ tbs tomato paste
500g Red Royale potatoes (similarly sized for even cooking)
60g butter, cubed
1 tbs sour cream
1 tsp chopped fresh thyme, extra
2 Coles Australian Free Range Egg yolks
40g watercress sprigs or baby rocket leaves
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Preheat oven to 160°C (140°C fan-forced). Season lamb with salt and pepper. Heat oil in a large ovenproof pot over medium-high heat. Cook lamb, turning as needed, for 8-10 mins or until browned. Transfer lamb to a plate.
Step 2
Add onion, garlic and thyme sprigs to the pot. Cook, stirring frequently, for 3 mins or until onion browns. Whisk in stock, vinegar and tomato paste. Bring to the boil. Return lamb to pot. Cover and bake, turning lamb over halfway through cooking, for 2 hours or until fork-tender.
Step 3
Transfer lamb to a plate. Strain cooking liquid into a measuring cup. Allow fat to settle on top. Spoon off fat and discard. Return cooking liquid to pot and simmer over medium-high heat for 15-20 mins or until reduced by half.
Step 4
Meanwhile, in a large saucepan, add potatoes, a pinch of salt and enough water to cover potatoes by 3cm. Bring to a simmer over medium-high heat. Reduce heat to medium. Simmer for 30 mins or until the potatoes are tender. Drain potatoes and cool slightly.
Step 5
Using a knife, peel potatoes. Mash, then use the back of a spoon to press through a sieve into the saucepan. (Alternatively, use a potato ricer or mouli.) Stir in butter, sour cream and 1 tsp thyme. Season to taste. Fold egg yolks into potatoes. Transfer to a piping bag fitted with a 1cm plain nozzle.
Step 6
Line a baking tray with baking paper and pipe 8 mounds of potato mixture onto tray. Using a small spoon, make an indentation in each centre. Refrigerate for at least 20 mins or until firm.
Step 7
Increase oven to 230°C (210°C fan-forced). Bake potatoes for 15-20 mins or until golden and puffed slightly.
Step 8
Meanwhile, return lamb to pot with sauce. Simmer over medium heat, spooning sauce over lamb to glaze it.
Step 9
Transfer lamb to a carving board. Thickly slice. Divide lamb and potatoes among 4 plates. Drizzle sauce over lamb and potatoes. Garnish with watercress.
