Roast Lamb with Bay Leaves

Roast lamb with bay leaves, a good food to share on Sunday lunch!

Serves: 14 (approx.)

Ingredients

• 2.35 kilograms Australian Leg of Lamb
• 8 pieces fresh bay leaves
• 1 to 2 teaspoon  salt
• ½ cup olive oil
• 2 tablespoons balsamic vinegar
• 3 pieces garlic cloves, peeled and sliced thinly
• freshly ground black pepper to taste

For gravy

• cooked meat juices
• 1 tablespoons corn flour
• 1 cup water

To Serve:

• whole fresh bay leaves for garnish (optional)
• roast potatoes, butternut pumpkin and carrots

Method

1. Preheat oven to 180°C (fan forced). Place the lamb in a shallow,  roasting tin, skin-side down.
2. Put a slit in the meat and push the garlic  and the folded bay leaves. Marinade for at least 30 minutes.
3. Combine olive oil, balsamic vinegar,  salt and black pepper and mix well together.
4. Pour the marinade all over the meat.
5.  Roast for 2 and  30 minutes with cover. Then uncovered and roast for another 30 minutes until the skin is brown and crispy.
6. Remove the bay leaves and rest for 15 minutes. Slice and place on a serving plate.
7. Garnish extra whole bay leaves around the edges, if using.

For the sauce

1. Place the roasting pan in the stove. Add 1 cup of water and stir in the corn flour. Let it boil until the right thick consistency achieved.

Bay tree in full bloom!

Bay tree in full bloom!

Bay tree in full bloom!

Bay tree in full bloom!

Psalm 67:6
The land yields its harvest; God, our God, blesses us.

Mrs. Shirley Simmons