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Garlic roasted lamb round with mustard mash

Garlic roasted lamb round with mustard mash

Serves

4-6

Prep Time

15

Cook Time

30

Ingredients

2 x 500g Lamb round roasts

1/3 cup Olive oil

1 Garlic clove, crushed

Sea salt flakes and cracked black pepper

1 bunch Sage, leaves picked

1 tbsp Sea salt flakes

¼ cup Olive oil

1.5kg Sebago potatoes, peeled and chopped

1 cup Milk

50g Butter

1-2 tsp Hot English mustard

Method

  • Pre –heat oven to 200°C. Combine 2 tbsp oil with garlic, salt and pepper and brush over Lamb rounds. Heat a large non-stick frying pan over high heat. Cook the Lamb, turning for 5 min or until browned. Place in a roasting dish and roast for 20 min for medium or until cooked to your liking.
  • Meanwhile, place the potatoes in a large saucepan of cold water. Bring to the boil and cook for 25-30 min or until tender. Drain well, return to the pan. Add milk, butter and mustard and mash until smooth, set aside and keep warm.
  • Heat the remaining oil in a non-stick frying pan over high heat. Cook the sage leaves for 30 seconds or until crispy. Drain on paper towel.
  • Spoon the mash into bowls, top with crispy sage and serve with Lamb and extra pan juices.
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