Recipe
Hearty Lamb Roast
- Rich in Protein
- Healthy Fats
- Nutrient-Packed Vegetables
- Anti-Inflammatory and Antioxidant Properties
- Dairy Free Creamy Sauce
INGREDIENTS
Lamb seasoning:
- 1 Organic Lamb leg
- 1 tbsp Lamb dripping
- 2 tsp Duck fat
- 2 sprigs of Rosemary
- Italians herbs
- AYAM Curry powder
- Smoked paprika
- Roasted Indian curry powder
- White pepper
Vegetables (quantity is based on serving 2 people):
- 1 Carrot
- 1/2 Broccoli
- 1 slice of Cauliflower
- 1/2 Capsicum
- 3 Brussel sprouts
- 2 Yellow squash
Coconut cream sauce:
- 270ml AYAM coconut cream
- 1 tsp Massaman Curry Paste
- 2 tsp Coconut oil
METHOD
- Preheat your oven to 200°C. Lightly grease a baking tray with lamb drippings and place the leg of lamb on it.
- Drizzle 2 teaspoons of duck fat over the lamb, then season with a blend of Italian herbs, AYAM curry powder, smoked paprika, roasted Indian curry powder, and white pepper. Top with fresh rosemary.
- Cover the tray with a lid and roast the lamb in the oven for 45 minutes.
- Meanwhile, chop the vegetables as desired and set them aside.
- After 45 minutes, arrange the vegetables around the lamb and continue roasting for an additional 15 minutes.
- To prepare the coconut cream sauce, melt coconut oil in a saucepan, then stir in Massaman curry paste. Add AYAM coconut cream and stir until fully combined. Let the sauce simmer until serving.
- Place the vegetables aside and slice the lamb off the bone.
- For extra flavour, drizzle 1 teaspoon of bone broth into the hot tray. Return the sliced lamb to the tray, mixing it with the remaining juices.
- Serve the lamb with the vegetables and drizzle the coconut cream sauce on top.
- Store any leftover lamb in the fridge for another meal. The coconut cream sauce can be refrigerated for up to 7 days and makes a perfect addition to any
savoury dish.
Enjoy!
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