A classic Sunday roast with a twist that pairs a juicy Outback Lamb leg roast with warm vegetable salad.
It's almost show time. The local Ag Show that is. With four kids who are just the right age for all that it offers, the excitement about the upcoming Tullamore Annual Pastoral and Agricultural Show is nearly at fever pitch in our household.
I'm excited too, and it's not just about the rock cakes or decorated milk arrowroot biccies either. There's a whole new category this year (cue drumroll)...the fairy garden.
I'm trying to step back and not take over their creations (who wants to be that mum anyway?), but the lure of a hot glue gun, paddle pop sticks, some pipe cleaners and glitter has just been way too much to resist. I can't keep away! Pinterest has provided some rich pickings for fairy decor and furnishings inspiration.
At this stage, I'm concerned the end result will be more fairy chateau than fairy garden - we've already had to upsize twice! I'm not even sure how fairies feel about high density living. I can just imagine the awkwardness as I elbow all the 5 year olds aside and force my way to the front to collect my prize. ‘Cause you know, #notinitforhighlycommended.
This week we have the perfect recipe for when you have guests - it feeds an army and it can all be pre-prepared and then popped in the oven. As an added bonus, the leftover veggies are perfect stirred through pasta as a quick dinner the next night. I can pretty much guarantee there will be no left-over lamb – it’s way too delicious!
I have to let you in on a secret…lamb is easy to cook because it’s exactly that – lamb. By definition it’s fresh, succulent and tender. I promise it’s nearly impossible to cook it badly, so don’t be afraid to jump in and have a red hot go.
Feel free to adjust the amount of vegetables and the selection to suit what you have, your own preferences and what is in season. The quantities listed below will easily feed 6-8 people.
1 tender hung leg of Outback Lamb
2 cups diced potato
2 cups diced pumpkin
2 cups diced sweet potato
1 head of garlic with top sliced off
2 red onions quartered
1 bunch baby carrots or 2 carrots cut into chunks
4 yellow squash halved
2 zucchinis quartered lengthways
Traffic light (red, yellow & green) capsicums deseeded and cut into pieces
1 bunch baby carrots
1 punnet cherry tomatoes
4 tbsp balsamic vinegar
1 tbsp honey
1 tspn soy sauce
1 tbsp thyme
2 sprigs rosemary
Salt and pepper